Quesitos de Guayaba (Sweeten Cream Cheese and Guava Pastries)

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This is one of my favorite easy sweets to whip up for company or because I need something to eat with my coffee.  In every bakery back home in Puerto Rico you will find a pastry we call “quesito” (ke-see-toe)which basically translates to “little cheese”.   A “quesito” is basically just sweeten cream cheese wrapped in a puff pastry and dusted with powder sugar, you can also do a thin glaze in place of the powder sugar.    If you go into a bakery early in the morning you will find people having a “quesito” with a small cup of cafe con leche otherwise called a “posillo” (poe-see-jo).  Another variation is to toss in some “guayaba’ (guava) with the cream cheese.

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Unfortunately I am having a difficult time finding my choice guava out here in the Midwest.  I can find guava paste with no problem but I prefer pureed guava shells for this pastry, because it is not as sweet and sugary as guava paste.   Fortunately my wonderful husband came to the rescue (although I suspect he deduced some benefits for himself) and picked up 3 cans of guava shells when he was in Florida on business.   Although they almost didn’t make it because Obed packed them in his carry-on.  Obed refuses to check-in his luggage when traveling and because of this refusal my guava shells almost didn’t make it.   He had to explain to the suspecting TSA agent how his beautiful wife (that would be me, just to clarify :D ) in Oklahoma really needed them and can’t find them anywhere in Tulsa.  The agent then checked with her supervisor before letting Obed pass with the guava shells.   Obed said that the supervisor looked Puerto Rican so he must have sympathized with our predicament.  It was a close one folks, but I got my guava shells.  Score!

Another bonus was that I got a coupon in the mail from Foodbuzz.com for a free Pepperidge Farm product, so I marched myself….actually I sent Obed, to the store and got a package of puff pastry sheets.  For free mind you….double score!

Well now that I have my guava shells and my pastry sheets lets make “Quesitos de Guayaba”.

Pre-heat oven to 400 degrees.  Line baking sheets with silicon mats or parchment paper.

Pour 1 can of guava shells into a blender or food processor with half of their syrup and 1 tsp of lime juice.

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Blend or puree until smooth, set aside.  Cream together 12 oz of cream cheese and 3/4 cup of powder sugar, set aside.  (no picture available because I forgot to take one, oops)

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On a lightly floured surface roll out thawed pastry dough to about a 12 x 12 square. 

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Cut the pastry sheet into 4 x 4 squares.  You should get 9 squares from each sheet.

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Spread a heaping table spoon of cream cheese at an angle, running corner to corner, on each square.  Then top the cream cheese with guava puree. 

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Wet the corners of the pastry squares and fold over the filling like a burrito, you can trim the peak or tuck it in if you like.   Place on prepared baking sheets.

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Bake in the oven for about 25 minutes or until puffy and golden in color.  Immediately dust with powder sugar and serve with a “posillo” of cafe con leche.   

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These are the perfect ending to a heavy meal because they are light and not too sweet.   I think I may be going for a second round this evening after we put up our Christmas tree.   I have two more cans of guava shells, what should I do with them?  Any ideas or suggestions? 

Print Recipe

Quesitos de Guayaba (about 18 pastries)

  • 2 puff pastry sheets, thawed
  • 1 can of guava shells (can substitute for guava paste)
  • 1 tsp of lime juice
  • 12 oz  cream cheese, softened
  • 3/4 cup powder sugar

Pre-heat oven to 400 degrees.  Line baking sheets with silicon mat or parchment paper.

In a blender or food processor pour in guava shells with half of their syrup and lime juice, blend until smooth.

Using a hand or stand mixer, whip together cream cheese and powdered sugar until creamy. 

On a lightly floured surface roll pastry sheets out to about 12 x 12 inches.   Cut the pastry sheets into 4 x 4 squares, you should get about 9 squares per sheet.  Spread about 2 tbs of cream cheese mixture down the middle of the square at an angle, running corner to corner, then top cream cheese with 1 heaping tbs of guava.  Wet the corners of the square and fold over over the filling, like a burrito.  You can now trim the peak or fold it in. 

Place pastries on prepared baking sheets and bake in the oven for 25 mins or until puffy and golden.  Keep an eye on them. Remove from oven and immediately dust with powder sugar. 

*If you decided to use guava paste, simply dice the paste into small cubes and spread out over cream cheese.

Comments

  1. Eli says

    I am a Puertorican living on Guam, a tropical island in the Pacific Ocean. I get guavas from some friends when their trees produce it. We planted our own trees and are waiting for some guavas to ripen. How much of the fresh guavas and juice will I need to make the recipe using fresh guavas? I have not seen the can version here.

    Also, do you have a recipe for the mantecados de guayaba (ice cream). I want to make what we call “helado del pais”. The kind that we find in the streets of the Old San Juan.

  2. Iraida Nunez says

    Meseidy, my family LOVED this one!!!! Gracias, porque me llevo a mis tiempos de high school en Puerto Rico! saludos, Iraida

  3. Joanne Rios says

    Update from my last post: March 30, 2010;
    I’ve used your recipe twice now and plan to again this weekend for New Years!
    My first time trying it out was for my father’s Bday in April.
    He loved them! My mom liked them so much that if she had her way I’d be making them every week!
    Per my father’s request I left out the cream cheese and made them using the guava shells and juice from your recipe. He said that he always liked them with just the guava. I found the guava shells online at the following site: http://www.cubanfoodmarket.com for just $2.99 per 16 oz. can. This site has always been reliable and gets my ingrediants to me faster than expected. They ship all over the Country so wherever you happen to be you can get your ingrediants for most Cuban and Puerto Rican recipes.
    Awesome!
    Thanks again,
    Joanne Rios(Anaheim, CA)

  4. says

    THANK YOU FOR THE RECIPE — MY GIRLS HAVE BEEN NAGGING ME FOR 13 YEARS TO MAKE THESE FOR THEM… I RELOCATED TO VIRGINIA IN 1999 — THEY HAVE BEEN “HOME SICK” EVER SINCE…

    AGAIN, THANK YOU …

  5. eva says

    SAME RECIPE — SUBSTITUTE WITH FROZEN STRAWBERRIES (BLENDED AND ROOM TEMP.) IT WORKS THE SAME WAY … HAPPY BAKING… EVA

  6. Bill says

    Great recipe and yummy. I made these yesterday and they came out great. I may tweak the cream cheese filling a little when I make them next. It was too soft. So I’ll add an egg to them which should firm them up a bit. I added vanilla to my cream cheese. Do you have a pineapple filling that I can use?

  7. Rachel says

    Thanks for the awesome idea! I’m a Puerto Rican/Cuban college student and am always craving quesitos and pastelillos de guayaba. I’ve made both before but never thought to put them together. It’s a good recipe for me, considering I don’t have many kitchen supplies in the dorms!
    As for the extra guava shells you can blend them and put them into the center of some mantecados or make a cream cheese and guava bunt cake. I don’t remember the mantecado recipe but for the bunt cake you just pour a pound cake batter into the pan and put guava chunk and cream cheese chunks on top- they will sink once you bake it. The pan has to be well greased and floured because once its done baking and you have to turn it, the guava will stick to the pan. I got the recipe from my mom- whenever she makes it, it just melts in your mouth!

    • says

      YOU CAN MAKE THEM IN A SMALL TOASTER OVEN — WORKS THE SAME WAY. JUST LINE THE BOTTOM OF THE PAN WITH ALUMINUM FOIL.

      HEY, DID YOU KNOW YOU CAN MAKE YOUR OWN POWERED SUGAR WITH A COFFEE GRINDER AND REGULAR GRANULATED SUGAR? JUST ADD 1/2 CUP AT A TIME, GRIND UNTIL POWDERY. MOST COFFEE GRINDER’S WORK FOR THIS. YOU SAVE TIME AND MONEY THIS WAY AND IT WORKS PERFECTLY.

      ALSO, TRY FROZEN STRAWBERRIES AS THE FILLING FOR THE QUESITOS — IT’S REALLY AWESOME… HAPPY BAKING…EVA

  8. susan r. says

    How about a guava cheesecake (speaking of cream cheese and guava!!). You could swirl the guava mixture gently into the cream cheese cake before baking. You can probably cover the cooled cake with the guava mixture if it is thick enough or just drizzle it onto the plate when serving. That sounds so good – I think I will try it!!! I bake for a restaurant and have swirled raspberry compote through a cheese cake and it tasted and looked beautiful. Have fun!

  9. says

    I can’t thank you enough for this recipe. I’m Puerto Rican and my father, who was born in San Juan always told me about guava pastries that he remembered from his youth. Until I found your recipe I planned on “winging it” by trying to use the ingrediants I was familiar with and that are available here in Orange County, CA. Guava shells aren’t sold in the “ethnic” isle of our grocery stores. Just guava paste. Also, because I had only my father’s description of what he remembered about the pastries I had no idea what type of dough to use.
    His bday is this Friday April 2nd and he’s getting his LONG standing wish with some really good coffee to start his bday right! thank you again! Wish me luck that they’ll turn out right!
    Joanne Rios(Anaheim, CA)

  10. Sonia says

    I am Cuban, and i make something very similar with empanada shells but yours are so pretty! I really enjoy your blog! I am gonna nickname you Martiqua Estuart!

  11. Naomi G. says

    I agree with your fan Kimmie up there. How happy was I when I stumbled across your page. [: Oh and nice recipe. I’m lovin it. Feliz Navidad Meseidy.

  12. Kimmie says

    I saw your photo/link of the Cubano from Pioneer Woman, and how happy am I to have stumbled on your site! I’ve been browsing through the recipes and I am definitely craving a cup of limber de coco!! haha. Happy Holidays From one Puerto Rican to another! :)

  13. Puppydogs says

    Hi,
    I happened along here via tasty kitchen and am so happy that I did!

    I went to two stores and could not find guava shells. So, I did get a can of guava paste. I have never cooked/baked with guava before, but love the flavor. These were a huge success with my family! After dinner, I made these and the four of us ate 7 of them!

    I had some cheese leftover so I made some cheese danish. I will say I changed your recipe a smidge. I added 1 egg and 1 tsp of vanilla to the cheese mixture. The boys are asking to that this makes it into the regular rotation.

    Thanks for a great recipe!
    Puppydogs

  14. micaela says

    if you still have some of that puff pastry, then d’uh! you have to make pastelillos de guayaba!!! That’s the only thing I can think of, sorry. I’m somewhat allergic to guava so I can’t think of anything else…

    Hey, I’ve been wanting a recipe for quesitos forever… if I just omit the guava puree, I’m fine right? Don’t suppose you’ve got a recipe for the thin glaze? I like them better with the glaze, plus I need to know that so I can make chorizos a la gabardina this Christmas, yumyum! Gracias!!!

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