Thaw the puff pastry sheet according to the package directions. Preheat the oven to 400 F and line a baking sheet with parchment paper.

In a pan, add the butter and let it melt. Add the chopped/sliced pineapples along with the brown sugar and let it simmer until the juices evaporate and the fruit mixture thickens and caramelizes a little. Let it cool down to room temperature.

In a bowl, whisk the cream cheese, 2 tablespoon of sugar and the vanilla extract until smooth and creamy.

Roll the puff pastry sheet to about a 12 x 12 square and cut the sheet into 9 squares, each measuring about 4 inches.

Place about 2 teaspoon of cream cheese filling in the middle of the square and then place few pineapple pieces on top.

Fold one corner over the filling and press down to seal. Now fold the other corner over this one and pinch the edge to seal. Also tuck the sharp edges under itself so they puff up and keep the fillings inside.

Place the prepared pastries on the baking sheet and repeat the same with the rest.

Brush the pastries with cream/milk mixture and sprinkle some sugar over them.

Bake the Pineapple Quesitos for 15 to 18 minutes or until the top is golden brown and pastries are all puffed up.

Remove the Pineapple Quesitos from the oven and let them cool.

Dust with powdered sugar before serving.