August 27, 2011


 These are "quesitos", "mini cheeses" would be the literal translation & the name comes after the cream cheese inside them ;)  They are very common in my homeland Puerto Rico, a staple for breakfast and the companionship of the afternoon coffee. This recipe I'm sharing with you is one ingredient different from the traditional, a version created by my mother & very well enjoyed by everyone!  
I make his little deliciousness for my family constantly.  They disappear quickly and the subsequent squabble is always there to let me know when they're almost gone! I hope you enjoy!!...

First mix the sugar, cream cheese & lime zest

Cut the Puff Pastry in rectangles 3 X 3 1/5

You can go bigger if you prefer.
 When you unfold each Puff pastry sheet you have
 three parts.
You will be cutting each one of those three parts in three smaller parts
getting nine pieces from each pastry sheet. 

Place about a tablespoon of the cream cheese mixture
 in the center of each piece of pastry

Rub or brush a bit of egg along the edges

Fold and press softly but making sure the ends & seams are sealed

Rub or brush the egg along the top

Lay the top area  on some sugar

Place on cookie sheet over waxed paper or silt pad 
and bake for approximately 15-17 min or until they
get a light golden color

Now the best part, enjoy! but make sure you let them cool off  before!!
I usually end up doing the same thing I do when eating pizza... burn my tongue
because I just can't wait! :)

You will need:
  • 1 pack of cream cheese - 8oz
  • zest of 1/2 a lime ... I always add more! :)   
  • 3 tablespoons of granulated sugar.  ( I also add more sugar, around 4 tablespoons. This sugar is for mixing with cream cheese & lime zest.) 
  • 2 Puff Pastry sheets. You can use the ready to bake pack or make your own pastry. 
  • 1 beaten egg for brushing
  • about 1/2 cup of granulated sugar to lay the egg washed pastry.

(I'm giving you my mom's original recipe with some notes of what I adjusted to my taste)

...Now if you want to go all from scratch here is the Homemade Puff Pastry recipe:

Homemade Puff Pastry:
2 3/4 cups all-purpose flour, about 12 ounces
2/3 cup cake flour, about 2 oz
1 1/2 teaspoons salt
1 1/2 cups plus 2 tablespoons chilled unsalted butter (3 1/4 sticks)
1 cup ice water, plus more as needed
 Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl. Dice 6 tablespoons of the chilled butter, returning the remaining butter to the refrigerator to keep cold. Place the diced butter into the mixing bowl and using your fingers, food processor or pastry blender, blend until the mixture forms a coarse meal, similar to a piecrust. Make a well in the center of the mixture and add the water. Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed. Wrap dough in plastic wrap and refrigerate for 1 hour.
Place the remaining butter on a work surface, (marble surface is ideal). Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled. Work butter into a 5-inch square.
Remove the rested dough from the refrigerator and place on a lightly floured work surface. Roll out dough into a 12-inch circle, being careful not to pull or tear the dough. (The dough mixture may still be very rough and tacky.) Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges. You should now have a square of butter wrapped in dough.
Using a rolling pin, roll the square into a 16-by-8-inch rectangle. (The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.) Be careful not to tear the dough. Fold the rectangle 3 times as you would fold a business letter. Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle. Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times. Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. If desired, dough can rest refrigerated for up to 2 days at this point.
Remove the dough from the refrigerator and place on a lightly floured work surface. Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter. Repeat process and make 6 small indentations into the dough. Wrap and refrigerate for 2 hours
I also store it in the freezer for weeks.

*the homemade puff pastry recipe is original from Emeril Lagasse at Food*

No comments: