Sopaipilla Quesitos

Blogger Yvette Marquez of Muy Bueno bakes sweet pastries that are inspired by Mexico and Puerto Rico, into a mini cheesecake dessert.

  • Prep Time 35 min
  • Total Time 60 min
  • Servings 10

Filling

1
package (8 oz) cream cheese, softened
3
tablespoons sugar
1
teaspoon vanilla

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Egg Wash

1
egg white
1
tablespoon water

Cinnamon-Sugar Coating

1/4
cup sugar
2
teaspoons ground cinnamon

Orange Glaze

1/4
cup sugar
3
tablespoons grated orange peel
2/3
to 1 cup fresh orange juice

  • 1 Heat oven to 350°F. Grease cookie sheet with shortening or spray with cooking spray.
  • 2 In small bowl, beat Filling ingredients until smooth. Set aside.
  • 3 Unroll pie crust onto floured work surface. Roll out crust with rolling pin; cut into 4-inch squares. Place about 2 tablespoons filling in center of each pie crust square. Fold crust over filling to form triangle; press edges with fork to seal. Place on cookie sheet.
  • 4 In small shallow dish, beat egg white and water. In another small shallow dish, mix 1/4 cup sugar and the cinnamon. Brush crust triangles with Egg Wash; roll in Cinnamon-Sugar Coating. (The sugar coating is to taste, but ideally a quesito has a nice sugary crust that crunches when one takes a bite.) Return to cookie sheet.
  • 5 Bake 10 to 12 minutes or until golden brown. Meanwhile, in 1-quart saucepan, combine Orange Glaze ingredients. Heat to boiling over medium heat, stirring constantly, until sugar is completely dissolved. Remove from heat.
  • 6 Remove quesitos from oven. Remove from cookie sheet to cooling rack. Brush moderate amount of glaze over each quesito. Cool 10 minutes before serving.

Expert Tips

Doubling the filling and cinnamon-sugar coating and using the other pie crust from the box will double this recipe.

Puff pastry can replace the pie crust for an even flakier pastry.

Do not overbake or the filling might ooze out.