Guava Cheese Pop Tarts (Printable Version)

Flaky pastry pockets filled with guava and cream cheese, topped with sweet vanilla glaze for a perfect breakfast or dessert.

# 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 butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
02 - Gradually add ice water to the flour mixture, stirring just until the dough 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 the filling reaches a smooth consistency.
04 - On a lightly floured work surface, roll out one dough disk to approximately 1/8 inch thickness. Cut the dough into 8 rectangles measuring approximately 3 by 4 inches each.
05 - Place 1 teaspoon of guava paste and 1 teaspoon of cream cheese mixture in the center of 4 rectangles, leaving a 1/2 inch 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. Crimp the edges with a fork for a decorative finish.
07 - Transfer the assembled pop tarts to a parchment paper-lined baking sheet. Refrigerate for 10 minutes before baking.
08 - Preheat the oven to 375 degrees Fahrenheit. Brush the tops of the pop tarts with egg wash and prick the surface with a fork to allow steam to escape during baking.
09 - Bake for 22 to 25 minutes, or until the pastry achieves a golden brown color. Remove from the oven and allow the pop tarts to cool completely on the baking sheet.
10 - In a small bowl, whisk together powdered sugar, milk, and vanilla extract until the glaze reaches a smooth, pourable consistency. Add pink or red food coloring if desired. Drizzle or spread the glaze over the cooled pop tarts and allow it to set before serving.

# Expert Advice:

01 -
  • The contrast between flaky pastry and creamy-tart filling is the kind of texture combination that keeps you reaching for another one.
  • They're impressive enough to serve guests but simple enough that you won't stress making them on a Tuesday night.
  • Homemade means you control how much filling goes in, so every bite tastes like an actual treat, not a cardboard promise.
02 -
  • Don't skip the initial chilling step for your dough, and don't rush it—cold pastry is what separates homemade flakiness from dense, tough results.
  • The 10-minute chill after assembly matters more than you'd think; it stabilizes the shape and prevents the filling from bursting out during baking.
03 -
  • For extra visual appeal and subtle texture, sprinkle a tiny pinch of coarse sugar over the egg wash before baking—it catches the light and adds a professional bakery touch.
  • If your glaze is too thick, add milk one drop at a time; if it's too thin, whisk in more powdered sugar until it reaches that perfect drizzle consistency that hugs the pastry without running off.
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