# 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 oz cream cheese, softened
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon vanilla extract
→ Glaze
11 - 1 cup powdered sugar
12 - 2-3 tablespoons milk
13 - 1/2 teaspoon vanilla extract
14 - Pink or red food coloring (optional)
# Directions:
01 - Whisk flour, sugar, and salt in a large bowl. Add cold butter and cut into flour using a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide in half, flatten into disks, wrap in plastic, and refrigerate for 30 minutes.
02 - Combine cream cheese, powdered sugar, and vanilla extract in a small bowl. Beat until smooth and creamy. Set aside until ready to assemble.
03 - On a lightly floured surface, roll one dough disk to 1/8-inch thickness. Cut into 8 rectangles measuring approximately 3x4 inches. Repeat with second disk if needed.
04 - 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. Crimp edges with a fork for a decorative finish.
05 - Transfer assembled pop tarts to a parchment-lined baking sheet. Refrigerate for 10 minutes while preheating oven to 375°F.
06 - Brush tops of chilled pop tarts with egg wash. Prick the surface several times with a fork to create steam vents during baking.
07 - Bake for 22-25 minutes until pastry is golden brown and fully cooked. Transfer to a wire rack and cool completely before glazing.
08 - Whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Add food coloring if desired. Adjust consistency with additional milk if too thick.
09 - Drizzle or spread glaze over completely cooled pop tarts. Allow glaze to set for 15-20 minutes before serving. Store in an airtight container for up to 3 days.
