Comments on: Pineapple Quesito (Puerto Rican Breakfast Pastry)

By: Nina

Nina — Tue, 18 Nov 2014 00:05:15 +0000

These look delicious! I’m in high school, and in my Spanish class we’re learning about Puerto Rico and how holidays are celebrated there, especially the foods! We will be having a fiesta soon with the foods we’re learning about, as well as other Puerto Rican foods, and I would really love to make these! So I was wondering, how many quesitos does this recipe make? I couldn’t find it, and I’m going to have to make a ton for my class! Gracias, Senora!

By: C. Jarvis

C. Jarvis — Sat, 25 Jan 2014 22:16:09 +0000

OMG! Just out of the oven…look beautiful…and the taste if out of this world. Now I wish I wouldn’t have given so many to my neighbor!

By: Rae Ramos

Rae Ramos — Sat, 14 Dec 2013 19:38:27 +0000

thank you for the recipe

By: Seth

Seth — Sat, 29 Jun 2013 01:22:06 +0000

In reply to zoe. I let it thaw in the fridge overnight, but then I guess I let it sit out on the counter too long while I was cooking the pineapple. In any case, I found you have a recipe for puff pastry so I may be using that in the future.

By: zoe

zoe — Fri, 28 Jun 2013 21:25:08 +0000

In reply to Seth.

Hi Seth,

Was the puff pastry stuck together or was it still frozen? It is easiest to unfold when it is chilled, but not frozen. If it is at room temperature it can get sticky.

Thanks, Zoë

By: Seth

Seth — Fri, 28 Jun 2013 16:02:44 +0000

Well, they’re in the oven. They smell great! Thanks for the recipe!

But man was the puff pastry hard to use. Are you using store-bought? I used the Pepperidge Farm stuff and I could not unroll it. I ended up flattening out one of the sheets with a rolling pin. What is your secret, Zoë?

By: zoe

zoe — Thu, 23 May 2013 20:37:17 +0000

In reply to Sharon.

Hi Sharon,

We were in Rincon and Fajardo. Do you know where you will be?

Enjoy, Zoë

By: Sharon

Sharon — Thu, 23 May 2013 18:41:27 +0000

Looks wonderful. Curious where did you stay..love recommendations.

By: Margaret

Margaret — Wed, 15 May 2013 03:10:27 +0000

Hi Zoe, Thanks for the great description of your trip. And the great recipe! The puff pastry reminds me that I’d posted a while back on your ABin5 blog about laminated doughs. I’m still trying to come up with a decent FAST puff pastry but am not even close. The usual quick croissant recipe that’s common online makes truly terrible dough, just like crescent rolls in a can. I want really flaky pastry, without all the turns and chilling. Maybe not possible…You mentioned you too were experimenting with laminated dough. Any news?

By: zoe

zoe — Sun, 21 Apr 2013 14:31:38 +0000

In reply to Chelsea.

Hey Chelsea,

Your recommendations were perfect! We had a blast! I only wish we had met while we were there. Next time!

Cheers to you and your beautiful island! Zoë