Save My daughter pulled a box of store-bought pop tarts from the pantry one morning, and I watched her face light up at the promise of something sweet and convenient. That afternoon, I found myself wondering what would happen if I took that childhood favorite and reimagined it with flavors that felt more grown-up—guava and cream cheese seemed like a natural pairing, the kind of combination that tastes fancy but comes together in your home kitchen without fuss. The first batch came out of the oven golden and fragrant, and she took one bite before declaring it better than anything from a box, which might be the highest compliment a teenager can give.
I made a double batch one Saturday when my sister was visiting, and we ended up assembling them together at the kitchen counter with coffee going and music playing softly in the background. She laughed when I crimped the edges with a fork, saying it looked like I was sealing tiny treasure chests, and honestly that stuck with me—now every time I make these, that's exactly what they feel like.
Ingredients
- All-purpose flour (2 1/4 cups): The foundation of your pastry, and cold is your friend here because it's what creates those beautiful flaky layers when it hits the oven heat.
- Unsalted butter, cold and cubed (1 cup): This is where the magic happens—keeping it cold means it stays in little pockets within the dough rather than melting completely, which gives you that tender, flaky texture.
- Ice-cold water (1/3 cup): Add it gradually and resist the urge to overmix; your pastry will thank you with tenderness instead of toughness.
- Granulated sugar (1 tablespoon) and salt (1/2 teaspoon): Just enough to enhance the buttery flavor without making the pastry sweet.
- Large egg (1): Beaten and brushed on top, this creates that gorgeous golden shine and helps seal the edges so your filling stays put.
- Guava paste or thick guava jam (3/4 cup): The star filling that brings tropical sweetness and a gentle tartness; guava paste holds its shape better than runny jam, which matters when you're sealing pastries.
- Cream cheese, softened (4 oz): This balances the guava's sweetness and adds a luxurious creaminess that makes each bite feel indulgent.
- Powdered sugar (2 tablespoons for filling, 1 cup for glaze): The small amount in the filling sweetens subtly, while the larger amount in the glaze creates that smooth, pourable coating.
- Vanilla extract (1/2 teaspoon for filling, 1/2 teaspoon for glaze): A quiet flavor that ties everything together and lifts the overall taste.
- Milk (2–3 tablespoons) and food coloring (optional): The milk thins the glaze to the right consistency, and a drop or two of pink coloring echoes the guava beautifully.
Instructions
- Make the Pastry Dough:
- Whisk your flour, sugar, and salt in a large bowl, then add your cold butter pieces and use a pastry blender or your fingertips to work them in until the mixture looks like coarse breadcrumbs—this is the foundation of flakiness. Gradually drizzle in the ice water while mixing gently with a fork or your hands, stopping as soon as the dough just comes together; you want it slightly shaggy, not smooth and sticky.
- Chill the Dough:
- Divide your dough in half, flatten each half into a disk, wrap them in plastic wrap, and slide them into the refrigerator for at least 30 minutes—this rest time relaxes the gluten and keeps your pastry tender. If you're running short on time, even 20 minutes makes a difference, though the full 30 is worth the wait.
- Prepare the Filling:
- While the dough chills, combine your softened cream cheese, powdered sugar, and vanilla in a small bowl and beat until it's completely smooth and fluffy. This mixture should spread easily but hold its shape when you dollop it onto the pastry.
- Roll and Cut the Pastry:
- On a lightly floured surface, roll one chilled dough disk until it's about 1/8-inch thick—thin enough to be delicate but thick enough to hold everything inside. Cut into 8 rectangles, roughly 3 by 4 inches, and arrange 4 of them on your work surface with the others nearby.
- Fill the Pop Tarts:
- Place about 1 teaspoon of guava paste and 1 teaspoon of cream cheese mixture in the center of each of your 4 rectangles, leaving a small border around the edges so you have room to seal. Use your finger or a small spoon to spread the filling gently, creating an even layer that won't burst through the sides.
- Seal with Care:
- Brush the edges of the filled rectangles with beaten egg, then top each one with a second pastry rectangle and press gently all around to seal—you'll feel the layers come together under your fingers. Run a fork around the perimeter to crimp the edges decoratively and ensure they stay sealed during baking.
- Chill Before Baking:
- Transfer your sealed pop tarts to a parchment-lined baking sheet and refrigerate them for at least 10 minutes; this second chill prevents them from puffing up too much and losing their shape. A cold pastry also bakes more evenly, giving you better color and texture.
- Prepare for the Oven:
- Preheat your oven to 375°F, then brush the top of each pop tart with a thin coat of beaten egg for that beautiful golden finish. Using a fork, prick the top of each pastry a few times—these small vent holes let steam escape so your filling stays creamy rather than steaming into mushiness.
- Bake Until Golden:
- Slide your pop tarts into the hot oven and bake for 22 to 25 minutes, watching until they turn a deep golden brown on top. They'll smell absolutely incredible as they bake, and that's your cue that the butter and pastry are toasting beautifully.
- Cool Completely:
- Remove them from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool all the way through. This cooling time is essential—it allows the filling to set and the pastry to firm up so you can glaze without everything falling apart.
- Make and Apply the Glaze:
- Whisk together your powdered sugar, milk, and vanilla until you have a smooth, pourable consistency, then add a drop or two of pink or red food coloring if you like. Once your pop tarts are completely cool, drizzle or spread the glaze over the top, then let it set for a few minutes before serving.
Save The moment that really sold me on this recipe came when my neighbor stopped by one morning and smelled them baking through her open window—she literally asked if she could come over, and we ended up sitting on the kitchen stool sharing one warm pop tart with coffee, talking about our week in the way you do when something delicious brings people together. These little pastries have this way of turning an ordinary breakfast moment into something worth lingering over.
Why Homemade Pastry Changes Everything
There's something deeply satisfying about building pastry from scratch, watching those cold butter pieces turn into flaky layers through nothing but your hands and patience. The difference between a homemade pastry and a store-bought sheet is the difference between a decent breakfast and one that makes you close your eyes and savor each bite. If you've never made pastry before, this recipe is forgiving enough to teach you but impressive enough that you'll feel like a baker by the time you pull them from the oven.
The Guava and Cream Cheese Combination
Guava is one of those tropical fruits that doesn't get nearly enough attention in American desserts, and pairing it with tangy cream cheese is like discovering a flavor combination that was always meant to be. The guava brings sweetness and a subtle tartness that prevents everything from feeling too heavy, while the cream cheese adds richness and stops the whole thing from tasting one-dimensional. Together they create a filling that's elegant enough for a fancy brunch but homey enough to eat straight from the cooling rack when no one's looking.
Storage, Variations, and Last-Minute Thoughts
These pop tarts keep beautifully in an airtight container for up to three days, though they're honestly best eaten within a day or two when the pastry is at its flakiest. You can swap the guava for strawberry, apricot, or even passion fruit jam if that's what you have on hand—the formula stays the same, just the flavor changes. For extra texture and visual appeal, sprinkle coarse sugar over the top before baking, which catches the light and adds a subtle crunch that guests will notice.
- If your cream cheese filling is too thick to spread, add a teaspoon of milk at a time until it reaches the right consistency.
- A pastry brush works wonders for the egg wash, but if you don't have one, a small spoon and gentle fingers work just fine.
- Make these the night before up through the second chill, then bake them fresh in the morning for the ultimate flaky texture.
Save These guava and cream cheese pop tarts have become the kind of recipe I return to when I want to make something that feels both nostalgic and special, something that bridges the gap between everyday breakfast and a treat worth celebrating. They remind me that the best food is the kind that brings people into your kitchen because the smell alone is irresistible.
Recipe Questions & Answers
- → Can I use fresh guava instead of paste?
Fresh guava lacks the concentrated sweetness and thick consistency needed for the filling. Guava paste or thick jam works best as it holds its shape during baking without making the pastry soggy.
- → How do I prevent the filling from leaking?
Ensure your dough is well-chilled before filling. Use only 1 teaspoon of each filling per pastry, leaving a clear border. Press edges firmly with a fork and chill the assembled tarts for 10 minutes before baking.
- → Can I make the dough ahead of time?
Yes, the dough can be wrapped and refrigerated for up to 2 days or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling and filling.
- → What other fruit fillings work well?
Strawberry, apricot, or pineapple jam create delicious alternatives. The key is using thick, concentrated fruit preserves that won't leak during baking.
- → How should I store these pastries?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed pastries and thaw at room temperature before adding fresh glaze.
- → Can I bake these without the glaze?
Absolutely. The glaze adds sweetness and visual appeal, but the pastries are delicious on their own. Brush with egg wash before baking for a golden, glossy finish.