Ingredients
1
package (8 oz) cream cheese, softened
3
tablespoons sugar
1
teaspoon vanilla
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
egg white
1
tablespoon water
1/4
cup sugar
2
teaspoons ground cinnamon
1/4
cup sugar
3
tablespoons grated orange peel
2/3
to 1 cup fresh orange juice
Preparation
Heat oven to 350°F. Grease cookie sheet with shortening or spray with cooking spray.
In small bowl, beat Filling ingredients until smooth. Set aside.
Unroll pie crust onto floured work surface. Roll out crust with rolling pin; cut into 4-inch squares. Place about 2 tablespoons filling in center of each pie crust square. Fold crust over filling to form triangle; press edges with fork to seal. Place on cookie sheet.
In small shallow dish, beat egg white and water. In another small shallow dish, mix 1/4 cup sugar and the cinnamon. Brush crust triangles with Egg Wash; roll in Cinnamon-Sugar Coating. (The sugar coating is to taste, but ideally a quesito has a nice sugary crust that crunches when one takes a bite.) Return to cookie sheet.
Bake 10 to 12 minutes or until golden brown. Meanwhile, in 1-quart saucepan, combine Orange Glaze ingredients. Heat to boiling over medium heat, stirring constantly, until sugar is completely dissolved. Remove from heat.
Remove quesitos from oven. Remove from cookie sheet to cooling rack. Brush moderate amount of glaze over each quesito. Cool 10 minutes before serving.
