Guava Cheese Pop Tarts (Printable)

Flaky homemade pastry with sweet guava jam and creamy cheese filling, finished with glossy 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

# Method:

01 - In a large mixing bowl, whisk together flour, granulated sugar, and salt. Add cold cubed butter and using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
02 - Gradually add ice-cold water to the flour mixture, stirring gently with a fork just until the dough comes together without overmixing. 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 is smooth and well combined.
04 - On a lightly floured work surface, roll out one chilled dough disk to approximately 1/8-inch thickness. Cut the dough into 8 rectangles, each measuring approximately 3 by 4 inches.
05 - Place 1 teaspoon of guava paste and 1 teaspoon of cream cheese filling in the center of 4 pastry rectangles, leaving a half-inch border around the edges. Brush the borders with beaten egg, then top each with a remaining rectangle and press the edges firmly to seal. Crimp the sealed edges with a fork for a decorative finish.
06 - Transfer the assembled pop tarts to a parchment-lined baking sheet and refrigerate for 10 minutes to firm the filling and prevent leaking during baking.
07 - Preheat the oven to 375 degrees Fahrenheit. Brush the tops of each pop tart with egg wash and prick the surface several times with a fork to allow steam to escape during baking.
08 - 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.
09 - In a small bowl, whisk together powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable. Add pink or red food coloring if desired for visual appeal.
10 - Drizzle or spread the glaze evenly over the cooled pop tarts. Allow the glaze to set completely before serving.

# Expert Advice:

01 -
  • The filling is a revelation—that sweet-tart guava paired with creamy cheese creates a balance that makes you reach for another the moment you finish one.
  • You're making them from scratch, which means the pastry shatters in the best way possible and tastes nothing like anything boxed.
02 -
  • Cold is everything in pastry—warm hands, warm butter, or warm water will sabotage your flaky layers faster than any mistake can.
  • Don't fill these too generously or the filling will burst through the seams; guava paste especially needs to be contained or it becomes a molten mess.
03 -
  • A pastry blender is worth having in your drawer, but if you don't have one, cold fingertips work just as well—rub the butter and flour together until it resembles breadcrumbs.
  • The glaze takes 10–15 minutes to fully set at room temperature, so don't stack them or serve immediately unless you want that glossy finish to slide around.
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