Guava Cheese Pop Tarts (Printable Version)

Flaky pastry pockets filled with sweet guava and cream cheese, glazed to perfection.

# What You 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 cut into flour using a pastry blender or fingertips until mixture resembles coarse crumbs.
02 - Gradually add ice-cold water, mixing just until dough comes together without overworking. Divide dough in half, flatten each 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 combined.
04 - On a lightly floured surface, roll out one chilled dough disk to approximately 1/8 inch thickness. Cut into 8 rectangles, each measuring approximately 3 by 4 inches.
05 - Place 1 teaspoon guava paste and 1 teaspoon cream cheese mixture in the center of 4 rectangles, leaving a border around edges.
06 - Brush edges of filled rectangles with beaten egg. Top with remaining rectangles and press edges firmly to seal. Crimp edges with a fork for decorative finish.
07 - Transfer assembled pop tarts to a parchment-lined baking sheet and refrigerate for 10 minutes.
08 - Preheat oven to 375 degrees Fahrenheit. Brush pastry tops with egg wash and prick lightly with a fork to allow steam venting during baking.
09 - Bake for 22 to 25 minutes until golden brown. Transfer to a cooling rack and cool completely before glazing.
10 - Mix powdered sugar, milk, and vanilla extract until smooth and pourable. Add food coloring if desired. Drizzle or spread over cooled pop tarts and allow glaze to set before serving.

# Expert Advice:

01 -
  • The pastry shatters in the best way possible, flaking everywhere and making a beautiful mess on your plate.
  • You control the filling ratios, so you can lean into guava or cream cheese depending on your mood that morning.
  • They're impressive enough for guests but forgiving enough that small imperfections just add character.
  • Unlike store-bought versions, these actually taste like real fruit and butter, not nostalgia inflation.
02 -
  • Warm butter in your dough turns it into shortbread instead of flaky pastry, so keep everything cold from start to finish—even your bowl if you're feeling fancy about it.
  • The glaze thickness changes everything; too thick and it sits like frosting, too thin and it runs off the edges, so add milk one tablespoon at a time and taste as you go.
03 -
  • Make the dough the night before and let it chill overnight in the refrigerator for even more tender, flaky results and a hint of deeper flavor development.
  • A sprinkle of coarse sugar on top before baking adds visual appeal and a subtle crunch that regular sugar can't provide.
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