# Required ingredients:
→ 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
# How to make it:
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 in a small bowl. Mix 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 border. Brush edges with beaten egg. Top with remaining rectangles and press edges to seal firmly. Crimp edges with a fork for a decorative finish.
05 - Transfer assembled pop tarts to a parchment-lined baking sheet. Refrigerate for 10 minutes to firm the dough. Meanwhile, preheat oven to 375°F.
06 - Brush tops with egg wash and prick several times with a fork to vent steam. Bake for 22-25 minutes until golden brown. Cool completely on baking sheet before glazing.
07 - Whisk powdered sugar, milk, and vanilla until smooth and pourable. Add food coloring if using. Drizzle or spread over cooled pop tarts. Allow glaze to set before serving.
