Guava Cheese Pop Tarts (Printable Version)

Flaky pastries with sweet guava and creamy cheese filling, finished with vanilla glaze.

# What You'll Need:

→ Pastry

01 - 2 1/4 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, cold and cubed
05 - 1/3 cup ice-cold water
06 - 1 large egg for egg wash

→ Filling

07 - 3/4 cup guava paste or thick guava jam
08 - 4 ounces cream cheese, softened
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon vanilla extract

→ Glaze

11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon vanilla extract
14 - Pink or red food coloring, optional

# How to Make It:

01 - In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
02 - Gradually add ice-cold water while mixing gently until the dough just comes together. Divide the dough in half, flatten each portion into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
03 - In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and well incorporated.
04 - On a lightly floured surface, roll out one dough disk to approximately 1/8-inch thickness. Cut into 8 rectangles, each measuring approximately 3 by 4 inches.
05 - Place 1 teaspoon of guava paste and 1 teaspoon of cream cheese mixture in the center of 4 rectangles, leaving a clear border around the edges.
06 - Brush the edges of the filled rectangles with beaten egg. Top each with a remaining rectangle and press the edges firmly to seal. Use a fork to crimp the edges for a decorative finish and secure closure.
07 - Transfer the sealed pop tarts to a parchment-lined baking sheet and refrigerate for 10 minutes to allow the dough to rest and firm up.
08 - Preheat the oven to 375 degrees Fahrenheit. Remove pop tarts from refrigerator, brush the tops with egg wash, and prick the surface with a fork in several places to allow steam to escape during baking.
09 - Bake for 22 to 25 minutes until the pastry is golden brown and crispy. Remove from the oven and allow to cool completely on the baking sheet before glazing.
10 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Add food coloring if desired. Drizzle or spread the glaze evenly over the cooled pop tarts and allow to set completely before serving.

# Expert Tips:

01 -
  • The contrast between flaky pastry and that creamy, jammy center hits different when you bite into it warm.
  • You'll feel fancy making something that tastes like it came from a bakery, but nobody needs to know how simple it actually is.
02 -
  • I learned the hard way that skipping the second chill makes these puff up like balloons and sometimes burst open, spilling filling everywhere.
  • Don't be heavy-handed with water when making the dough; a little extra turns it into a crumbly mess that won't hold together, so add just until it barely coheres.
03 -
  • A pastry blender is worth owning if you make anything flaky more than once, but honestly, cold hands and patience work just fine.
  • The secret to not overworking dough is to stop mixing the second it comes together; you want it rough and slightly shaggy, not smooth.
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