A Mexican classic, these sweet little pastries are filled with cream cheese and dusted with cinnamon for a truly authentic experience.
PREP TIME 35 minutesCOOK TIME 25 minutesMAKES 10
Ingredients
1 package of cream cheese
3 tablespoons of sugar
1 teaspoon of vanilla
Crust:
1 refrigerated pie crust
Egg wash:
1 egg white
1 tablespoon of water
Coating:
55g of sugar
2 teaspoons of ground cinnamon
Orange glaze:
55g of sugar
240ml of orange peel
1 cup of orange juice
Preparation method
Start by heating the oven 170°C and by greasing a baking tray.
Using a small mixing bowl, add the cream cheese, sugar and vanilla together and beat together until it has turned smooth.
Unroll the pie crust onto a floured surface and with a rolling pin, roll the crust out and when flat, cut into 4-inch squares. With the pre-made mix from earlier, place 2 tablespoons of the filling into the centre and fold the pastry over to create a triangle. Press the edges of the crust down with a fork and place onto the cookie sheet.
In a small mixing bowl, beat together the egg white and the water, while in another small mixing bowl, mix together 55g of sugar with 2 teaspoons of ground cinnamon before mixing together. Using a pastry brush, brush the egg whites onto the pastry and then roll the triangles in the cinnamon and sugar mix.
Place Sopaipilla Quesitos into the oven to bake for 10-12 minutes until they have turned golden brown.
In a small saucepan, mix together all the glaze ingredients, leave to boil on a medium heat and stir until all the sugar has dissolved.
Glaze the Quesitos with the orange glaze after they have been removed from the oven and leave to cool before serving.
