Apparently, there’s no historical record of when the first Puerto Rican quesito was born.
The recipe, like this one from Sense & Edibility, doesn’t sound complicated: puff pastry, cream cheese, granulated sugar, egg wash, corn syrup. If puff pastry has been used in Spain since the 17th century and the first bakeries in Puerto Rico were established by Spanish immigrants in the 1900’s, maybe that’s the origin story.
What we know is that these delicious pastries have been a breakfast staple in the island for a long time. I decided to visit a few bakeries and see if their quesitos looked or tasted the same.
PanaderÃa La Borinqueña (Caguas)
At $2.10 each, quesitos from La Borinqueña are simple and straightforward. Shaped like a long cannelloni, they’re flaky with a nice golden color and a single stick of cream cheese inside. Not too sweet, they hit the mark, especially when accompanied by a good café con leche, even though I wish they had a bit more cheese.
Hornofino Los Filtros (Bayamón)
At $16.95, this Mega Quesito is an oversized sugar bomb that comes in a custom-made orange box. Filled with a generous amount of cream cheese, the pastry is completely covered by a heavy sugar glaze. This can be a good option for a group event because it’s SO sweet, a small piece should be enough for most people.
PanaderÃa España (Isla Verde)
This place, beloved by locals and tourists alike, has been open for years promoting Spain-related products. At $3.00 each, their quesitos have more dough, a less defined shape and a lot more cheese. The light glaze, crusty bottom and sweet vs. savory balance make these quesitos an appealing option at an affordable price.
