OH my gulay!!!! eeeekkkkk! wala na talagang pag-asang pumayat sa sarap ng mga recipes mo Jack!!!! Super excited to try this! THank you soooo much for your love of cooking, baking and sharing them to the whole world!!!!!
Next time, you might want to make these the easier and correct way? You mix/whip the Cream Cheese with some powdered sugar and a little vanilla extract. And just stuff the Puff Pastries individually as you turn them over in a napkin style fashion. They should have pointed ends at that point, then brush with egg wash and bake for 20-25 min. on 350. Once they're done & still hot spinkle with large granulated sugar! 🤔
Can you have an update where you open it after baking? I want to see consistency before making it. Your recipe is the the most different one I’ve seen so far that’s why.
Hi jNYC, Unfortunately, it won’t let me update add or edit video once it’s uploaded. After you bake it, the filling should still be very hot and needs to settle like a cheesecake. My tip to you is to make sure your eggswhite is stiff and the cream of tartar helps so the filling will stay inside that pastry. I have some friends that also make this and didn’t get the eggwhite stiff and says it still came out ok, some filling came out from the pastry but very little. You can also add less sugar if you like, that’s how I mostly do mine when Im baking it. Let me know how it came out when you make it!😊
Did you achieve the meringue before adding the cream cheese? It also helps to put the filling in the fridge for 25-30 mins & seal the edges of the dough on both sides as much as possible.
I don’t, but if your able to make your eggwhite stiff like a meringue it should be ok without the cream of tartar. As long as your eggwhite is warm room temp. (not cold) it should achieve the medium peak.
Hi, at what speed did you use when you were whipping the egg white? Tried making this but I was not able to achieve the consistency of the filling, although my family still liked the taste. Thank you for sharing. 🙂
@@carenmoore6909 I actually figured out that if I put in the cream of tartar slowly and then 3/4 of sugar slowly and I am in pretty slow and then the other ingredients as she said it does end up pretty sick :) it took me a bit to figure it out but I put the cream first of tartar then sugar . and once everything was blended I just let the mixer run for a good eight minutes on HIGH I hope this helps you it took me at least three tries to figure it out.
It depends how runny it is, you can put it in fridge untill it firms a bit. The eggwhite needs to be in room temp. before whipping, when it starts to bubble thats where you can add the cream of tartar and slowly add the sugar. It needs to reach a medium peaks like a meringue to hold your cheese together. 😊
Porto's doesn't own this recipe outright? It's a typical Cuban snack, or breakfast item? And the names Porto's uses, is not the real correct name either? If you go to Miami, you'll find these Cuban snacks litterally in every corner you look! They're called "pastelitos" These are called Pastelitos de Queso!🩷
Ugh... thank you SO MUCH... I LOVED Porto's so much but we don't have one here... so I'm grateful to you!!!
This is the best. You don’t have to go to Porto’s & wait in line. Delicious. Perfect! Thank you, Jackie.
OH my gulay!!!! eeeekkkkk! wala na talagang pag-asang pumayat sa sarap ng mga recipes mo Jack!!!! Super excited to try this! THank you soooo much for your love of cooking, baking and sharing them to the whole world!!!!!
No need to buy at Portos when you can
make some at home, yaaaayyy!
Wow ang sarap naman, no need na pumunta ng CA para makatikim ng portos.
Yes, very easy to make. I make this twice a week.
Looks great, will make.. Was about to draw your attention to the cream of tarter quantity but then saw that you had already corrected it😁
Hi! Thank you for sharing a recipe of cheese roll filling. I have to learn how to make the partry instead of using store bought pastry. God Bless
Like puertorican quesitos!!! Wow
Wow my favorite! Thanks for sharing.
Looks just like Porto’s. You showed it slowly and precisely for viewers to follow👍 Is it necessary to put cream of tartar?
Next time, you might want to make these the easier and correct way? You mix/whip the Cream Cheese with some powdered sugar and a little vanilla extract. And just stuff the Puff Pastries individually as you turn them over in a napkin style fashion. They should have pointed ends at that point, then brush with egg wash and bake for 20-25 min. on 350. Once they're done & still hot spinkle with large granulated sugar! 🤔
thanks for the recipe! may i know why you used egg whites for the filling?
Looks so good!!
Oh yes❗️💯
Can you have an update where you open it after baking? I want to see consistency before making it. Your recipe is the the most different one I’ve seen so far that’s why.
Hi jNYC,
Unfortunately, it won’t let me update add or edit video once it’s uploaded. After you bake it, the filling should still be very hot and needs to settle like a cheesecake. My tip to you is to make sure your eggswhite is stiff and the cream of tartar helps so the filling will stay inside that pastry. I have some friends that also make this and didn’t get the eggwhite stiff and says it still came out ok, some filling came out from the pastry but very little. You can also add less sugar if you like, that’s how I mostly do mine when Im baking it. Let me know how it came out when you make it!😊
Hi can i ask? Can i use different kind of whisk if i dont have one like yours? Will it changed the meringue textures?
Oh my! I want some!
Hi can you freeze these rolls? Should I freeze it after baking or before? Thank you!
If I were to add guava jelly, would you put first then guava second then fold and bake?
This really good cheese rolls. Thanks for sharing. Hope to see you in my home full support and see you around. Greetings from Oklahoma USA
Hello, how does it taste? Same as original? Thank you :)
You did say anything what do you put in?
Hi. thank you for the recipe. just a question, my cheese filling all came out from the roll when I baked it. do you know why? thanks
Did you achieve the meringue before adding the cream cheese? It also helps to put the filling in the fridge for 25-30 mins & seal the edges of the dough on both sides as much as possible.
@@jacquelynjc9444 Hi. I will try to put the filling in the fridge for longer time. thank you for your advice! ❤️
Hi do you hve any substitute for cream of tartar?
I don’t, but if your able to make your eggwhite stiff like a meringue it should be ok without the cream of tartar. As long as your eggwhite is warm room temp. (not cold) it should achieve the medium peak.
Hi, at what speed did you use when you were whipping the egg white?
Tried making this but I was not able to achieve the consistency of the filling, although my family still liked the taste. Thank you for sharing. 🙂
lemon juice can be sub for cream of tartar, just use the same amount as the cream of tartar
Did one package of dough made 12 ?
Yes, it makes 12.
You wrote 3/4 cup sugar in the description. Is it 1 cup sugar or 3/4 cup?
1 cup, if you want it less sweet you can do 3/4 cup sugar.
What about freezing them?
You can freeze and bake it later. Make sure is partly thawed before baking. ❤️
i was confused is it 3/4 sugar or 1 cup?
You can do a cup or 3/4 cup if you like it less sweet.
@@jacquelynjc9444 thank you for your reply . My fam loved it! but 🤷♀️ why it didn’t come out thick like yours and i tried making it twice.
I used 1 cup sugar, and mine didn’t come out thick either.
@@carenmoore6909 I actually figured out that if I put in the cream of tartar slowly and then 3/4 of sugar slowly and I am in pretty slow and then the other ingredients as she said it does end up pretty sick :) it took me a bit to figure it out but I put the cream first of tartar then sugar . and once everything was blended I just let the mixer run for a good eight minutes on HIGH I hope this helps you it took me at least three tries to figure it out.
My cream cheese filling is runny is there anything I can do with it to make it medium firm?
It depends how runny it is, you can put it in fridge untill it firms a bit. The eggwhite needs to be in room temp. before whipping, when it starts to bubble thats where you can add the cream of tartar and slowly add the sugar. It needs to reach a medium peaks like a meringue to hold your cheese together. 😊
In the video it says 1 cup of sugar, but the recipe it says 3/4cup. Which one do I use?
Where did you buy your pastry sheets? Is this in the PH?
This is available at walmart or target in US, in PH not so sure but I’ve seen it at Landmark or S&R.
Porto's doesn't own this recipe outright? It's a typical Cuban snack, or breakfast item? And the names Porto's uses, is not the real correct name either? If you go to Miami, you'll find these Cuban snacks litterally in every corner you look! They're called "pastelitos" These are called Pastelitos de Queso!🩷
Really? Store bought pastry? Might as well go to Portos But thanks for the cheese roll filling recipe.
not everyone is skilled to make puff pastry, and not everyone has time to do it.
Thank you for watching! I used to live in Glendale, but now in Houston TX. I missed Portos so I decided to make it at home.