Pastelitos de Queso (Cuban Cheese Pastries/Quesitos)

Ingredients

• 1 packagefrozen puff pastry sheets, thawed
• 227 g (8 ounces)cream cheese, softened
• 1 largeegg, whisked
• to tastegranulated sugar, for sprinkling on top

Instructions

1. 1

   Prepare the pastry

   Heat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Cut each pastry sheet into 9 squares (4x4) and arrange them on the sheet.

2. 2

   Add the filling

   Spread 1 tablespoon of softened cream cheese diagonally across each square, from the left corner to the bottom-right corner.

3. 3

   Seal each pastry

   Brush the pastry corners with whisked egg. Fold the bottom-left corner over the cream cheese to meet the top-right corner, then press gently to seal. Repeat with the remaining squares.

4. 4

   Brush and sugar

   Brush each pastry with egg wash and sprinkle the granulated sugar evenly over the tops.

5. 5

   Bake the pastries

   Place the pastries on a parchment-lined baking sheet and bake for 15–20 minutes. Serve and enjoy.

What are pastelitos de queso?

Pastelitos de queso, often called quesitos, are Cuban bakery-style pastries made with flaky pastry and a sweet cream cheese filling. This version keeps the filling simple and uses puff pastry for a crisp, layered shell.

The folded shape encloses the cheese while leaving the pastry light around it. A sprinkle of sugar adds a delicate sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 197 calories, 3g protein, 13g carbs, 15g fat.

The puff pastry supplies most of the carbohydrates and fat, while the cream cheese adds fat and a smaller amount of protein; the sugar contributes additional carbohydrates. Pair a pastry with fruit or serve it after a meal with a protein-rich component for a more balanced spread.

Choosing the pastry and cheese

Puff pastry: Thaw the sheets until they are pliable enough to cut and fold, but still cool to handle. If they become very soft, chill them briefly before shaping.

Cream cheese: Softened cream cheese spreads more easily across each square. Measure the tablespoon portions consistently so the pastries fill and seal evenly.

Folding and sealing

Egg wash: Brush the corners before folding so the pastry edges can stick together. Press gently at the join rather than flattening the surrounding layers.

Shape: Fold the specified corners diagonally over the filling, keeping the cream cheese inside the seam. A little filling may be visible, but avoid leaving a thick layer on the edges.

Getting a crisp finish

Spacing: Arrange the squares with room around them so hot air can circulate as they bake. Use a second lined sheet if they would otherwise be crowded.

Sugar: Sprinkle it evenly after brushing with egg wash so it adheres to the pastry. The pastries are ready when puffed and golden.

Timing and doneness

Oven: Bake at 200°C (400°F) for 15–20 minutes, checking towards the end since ovens and pastry thickness can vary. Look for a well-risen, golden surface rather than relying on the timer alone.

Cooling: Let the pastries settle briefly after baking before serving. The filling will be very hot straight from the oven.

Serving the pastries

Serve pastelitos warm or at room temperature as a sweet snack or party treat. Their rich, flaky pastry pairs well with coffee or tea.

For a dessert spread, offer them alongside fresh fruit or other small pastries so guests can choose a mix of flavours.

Recipe notes & tips

• Keep the pastry cool while you work so its layers remain distinct.
• Use a lightly floured surface if the thawed pastry sticks while cutting.
• Spread the filling in a narrow diagonal strip, leaving the corners clear for folding.
• Press the joined corners firmly enough to seal without squashing the pastry.
• Check the pastries near the 15-minute mark and continue baking until golden.

Variations

• Extra sweetness: Add a little more granulated sugar on top before baking.
• Citrus note: Mix a small amount of finely grated lemon zest into the softened cream cheese.
• Vanilla filling: Stir a little vanilla extract into the cream cheese before spreading.
• Smaller pastries: Cut the pastry into smaller squares and use less filling in each.
• Serving finish: Dust the baked pastries lightly with icing sugar once they have cooled.

Common mistakes to avoid

• Warm pastry: It can become sticky and difficult to fold; chill it briefly before continuing.
• Overfilling: Too much cream cheese can squeeze out at the seam; keep to about 1 tablespoon per square.
• Unsealed corners: The parcels may open during baking; brush the corners with egg and press them together.
• Crowded tray: Pastries may bake unevenly; leave space between them or use another baking sheet.
• Removing too early: Pale pastry may not be crisp; bake until puffed and golden, within the stated 15–20 minutes.

How to store

Keep cooled pastries in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through to help restore some crispness; the microwave will make the pastry softer.

Frequently asked questions