Guava Cheese Pop Tarts (Printable Version)

Flaky pastry pockets filled with guava and cream cheese, topped with sweet vanilla glaze.

# Ingredient List:

→ 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 oz 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

# Directions:

01 - In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and use a pastry blender or your fingertips to cut the butter into flour until the mixture resembles coarse crumbs.
02 - Gradually add ice-cold water, mixing gently until dough just comes together. 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 blended.
04 - On a lightly floured work surface, roll out one dough disk to approximately 1/8-inch thickness. Cut into 8 rectangles, each measuring about 3 by 4 inches.
05 - Place 1 teaspoon guava paste and 1 teaspoon cream cheese mixture in the center of 4 rectangles, leaving a 1/2-inch border. Brush edges with beaten egg. Top with remaining rectangles and press edges firmly to seal.
06 - Use a fork to crimp all edges of each pop tart, creating a decorative seal. Transfer to a parchment-lined baking sheet and refrigerate for 10 minutes.
07 - Preheat oven to 375°F. Brush the top of each pop tart with egg wash. Prick the tops with a fork to create steam vents.
08 - Bake for 22 to 25 minutes until the pastry is golden brown. Remove from oven and cool completely on the baking sheet.
09 - In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Add pink or red food coloring if desired.
10 - Drizzle or spread glaze over cooled pop tarts. Allow glaze to set completely before serving.

# Expert Advice:

01 -
  • They taste like a sophisticated dessert but feel casual enough to eat with your hands while standing in the kitchen.
  • The contrast between flaky pastry, tart guava, and creamy cheese hits all the flavor notes at once.
  • Once you've made the dough, you can freeze the assembled pop tarts and bake them straight from frozen whenever the craving hits.
02 -
  • The filling amounts sound small, but guava paste is dense and flavorful—too much will burst through the sides or make the pastry soggy.
  • Don't skip the second chill before baking; it's the difference between pastries that hold their shape and ones that spread into puddles.
  • If you're using fresh jam instead of guava paste, drain off excess liquid first or your pastries will be damp and the filling will leak.
03 -
  • For extra flavor complexity, add a pinch of cardamom or cinnamon to your glaze—it echoes the tropical vibes of the guava without overwhelming it.
  • If your glaze sets too thick, you can always microwave it for a few seconds to loosen it up, and if it's too thin, add more powdered sugar a tablespoon at a time.
Go Back