Set the oven to 400°F. Set aside a sheet pan that has been lined with parchment paper or a silicone baking mat.

To make the egg wash, combine the egg yolk and water in a small basin and whisk until there are no visible yolk clumps.

Roll out your puff pastry dough and cut it.

Roll your puff pastry dough into a 24" × 15" rectangle on a floured surface using a strong rolling pin. Cut the dough into 12 equal rectangles, each measuring about 4" broad by 7" long, using a pastry cutter.

Slice off any extra dough.

On the side of the puff pastry that is facing the inside of the pastry, place a baton of cream cheese and a 1/2 teaspoon of granulated sugar side by side.

Apply a thin layer of egg wash to the rectangle's short sides (also known as the "top" and "bottom") with a pastry brush after adding the sugar.

To encase the cream cheese in the dough, fold the ends over.

More egg wash should be applied to the long edge that is opposite the cream cheese side.

Roll the dough to the egg-washed side starting on the side with the cream cheese stick to form a cigar-shaped pastry. Once you've reached the egg-washed flap, gently rock the quesitos to seal it entirely.

Brush a thin layer of egg wash on the tops and sides of each quesito before transferring it to the sheet pan.

After brushing, insert fork tines into the tops of the quesitos to create vents.

For 15-20 minutes, or until they are a deep golden colour and appear dry rather than glossy, bake the quesitos in the preheated oven.