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Quesitos


When one travels to a new destination one always eats as many regional foods as possible.  Be it across the state, across the country, across the globe.  Trying new foods is the best part of the traveling experiences.  Even if it us just a new take on a meal such as chopped bbq sandwiches with slaw on top vs chopped bbq sandwiches with only pickles and onions.  There is a difference between the two.
Of course, one never goes to a new location and only eats main courses.  Never, ever.  One must always try a local regional dessert.  Puerto Rican chicken and rice for dinner must be followed up by Puerto Rican Quesitos for dessert.  

Modifications Made:
If this treat was similar to a German cream cheese pastry, the addition of corn syrup or honey at the final would take away from the simplicity of the dish.  Once the pastry was cooked, they were moved to a wire rack to cool.

Scaled For Likability: Great
If I have said it once, I have said it a dozen times. Simplicity can result in the most amazing results.  The puff pastry was warm and flaky, the cream cheese was the correct ratio of sweet, and the sugar sprinkled on top complimented the crunch of the pastry and added a lovely toasted sugar element.  Served for dessert, these would be fabulous for breakfast with a side of eggs.  Best of all they were ridiculously easy to make and made a ton.  Good thing too as the table counterparts wiped them out.  So much for leftovers with breakfast.
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