Name: Vegan Quesitos – Puerto Rican Vegan Cream Cheese Pastries
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 2 tablespoons almond milk; 1 tablespoon agave syrup; 1- 1 1/4 puff pastry dough or 17.3 ounce package of frozen and thawed puff pastry sheets; 8 ounces vegan cream cheese; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1 pinch ground cinnamon; 2-3 tablespoons granulated monk fruit blend; 1/4 cup maple syrup; 2-3 tablespoons granulated monk fruit blend

Instructions

Egg Wash

Stir milk and maple syrup together. Set aside.

Quesitos

Preheat an oven to 350°F. Line a sheet pan with parchment paper and set aside.
In a medium bowl mix cream cheese, vanilla, maple syrup, and cinnamon. Folding until is well combined. Taste the mixture and add more sweetener if desire. Set aside.
Roll and cut your puff pastry dough. See recipe notes**
Flour your countertop and use a rolling pinto roll your puff pastry dough into a 24" wide x 15" long rectangle. Use a pizza cutter to cut the dough into 12 equal rectangles. Each approximately 4" wide by 7" long. Trimm off the excess of puff pastry.
Add about 1 - 1/2 tablespoon of filling. Brush the edges of the pastry and fold. See video for reference on how to fold it.
Fold the ends over the cream cheese to encapsulate it in the dough. Brush a little more vegan egg wash over the long edge opposite the side where the cream cheese is.
Fold the open side on top of the opposite side and brush more vegan egg wash to seal the pastry. You can fold it like a cigar or like I did in the video.
Transfer the quesitos to the sheet pan and brush the tops and sides of each quesito with a thin layer of vegan egg wash. Sprinkle granulated sugar over quesitos.
Bake the quesitos in your preheated oven for 18-20 minutes, or until they are golden, not glossy. Let them cool for about 10 minutes before brushing.

Sugar Glaze

Brush maple syrup over baked pastries and sprinkle more sugar on top.
Enjoy!

Vegan Quesitos – Puerto Rican Vegan Cream Cheese Pastries