Heat oven to 350 degrees, with racks in the upper and lower thirds. Line 2 large cookie sheets with parchment paper.

Make the filling: Mix cream cheese, vanilla, salt and sugar (or honey) in a mixing bowl with a fork until evenly blended. Transfer to a piping bag fitted with a 1-inch-wide tip or to a resealable plastic freezer bag and snip a 1-inch hole in one corner (see Tips).

Make the egg wash: In a small bowl, vigorously beat the egg and 1 tablespoon cold water with a fork until well blended.

Prepare the pastry: Transfer puff pastry to a cutting board or a clean countertop, floured side down. You will need 2 sheets. If you have only one, cut it in half. Roll each sheet with a lightly floured rolling pin into a 15-by-10-inch rectangle. Using a pizza cutter or long sharp knife, cut each sheet into six 5-inch squares by slicing lengthwise through the center, then widthwise evenly in thirds. If the pastry has softened, refrigerate again until firm.

Pipe a line of filling horizontally across the center of each square, leaving 1/2 inch on the sides. Fold the bottom fully over the filling, then lightly brush the top with egg wash using a pastry brush. Fold the other side over, flip the pastry over seam side down and transfer to a prepared baking sheet. Crimp the short edges with a fork to seal in the filling. Repeat with remaining pastry and filling, spacing the quesitos 2 inches apart.

Brush egg wash over each quesito, then sprinkle each with ½ teaspoon of sugar.

Bake for 30 to 35 minutes, switching the positions of the pans halfway through, until they are toasty brown. Let rest for at least 5 minutes before eating, if you can stand it.