Alexandra Hill

guava & cheese pop tarts

Alexandra Hill
guava & cheese pop tarts
 

I recently made these with While Entertaining & Bob’s Red Mill and they were a hit in our household!

Try it below and let me know what you think!

Guava & Cheese Pop Tart Ingredient List

  • 2 cups Bob’s Red Mill All Purpose Flour

  • 1 teaspoon baking powder

  • 1 tablespoon granulated sugar

  • 1 teaspoon kosher salt

  • 2 sticks COLD unsalted butter, cut into cubes

  • 1 tablespoon white vinegar

  • 1/4 cup cold water (filled with ice)

  • 1 egg & a splash of water (egg wash)

  • 8oz cream cheese

  • 1lb cups guava paste (you can find this in the international aisle of your local grocery store or an international market)

  • 1 cup powder sugar

  • ½ cup guava nectar

    Directions for Pie Dough

  • IMPORTANT TIP: Scoop out the flour with a wooden spoon into your measuring cup then with the other end of the spoon level out to make it even. You don’t want to use your measuring cup to scoop out the flour because doing that the flour is compacted so you are actually scooping out more flour than you actually need.

  • Add the vinegar into the ice water

  • Pre-cut your butter and put it in the freezer for 10 minutes to ensure it is COLD!

  • In a large bowl, add flour, baking powder, sugar and salt. Whisk together.

  • Add the butter into the bowl and toss to coat the butter cubes with flour

  • With a pastry cutter, crush the butter until some of the butter is pea sized and also still big chunks of butter! There are supposed to be big chunks!

  • Take a fork and slowly drizzle half of the water & vinegar mixture and gently mixture until the dough is shaggy. The dough will be shaggy and that is fine! The test is if you grab some of the dough, squeeze it between your fingers and if it sticks together you’re good to go.

  • You can lightly, LIGHTLY flour your surface but you don’t want a lot.

  • Dump the shaggy dough and form in into a mountain

  • Then with the palm of your hand, you're gently going to flatten the mountain then fold it over to build layers with a bench scraper, do it twice no more than 3 times. Almost like you're folding towels

  • Mold it into a circle and wrap it tightly in saran wrap

  • Refrigerate overnight to let it rest and the next day let it sit out for 15 minutes before the IG live.

  • For the Pop Tarts

  • Pre-heat oven to 400 degrees

  • Take the rested pie dough and split it in half.

  • On a floured surface take your rolling pin and roll out one half to about 8-10 inches and ½ inch thick. With a paring knife cut about 6 inch tall and two inch wide rectangles and then cut that in half so they are mini pop tarts. You will get about 6 pop tarts.

  • In a bowl crack one egg and a sprinkle of water, whisk together.

  • On a parchment paper lined sheet tray, with the halves you cut line then up to be filled with the guava & cheese

  • The cream cheese & guava paste is up to you, be sure to not fill it too much but leave room to top it with the other half of the dough.

  • With a fork, prick 3 little vents on the top to let the steam out while cooking

  • There must be room all around to brush with a little egg wash to seal the other half of pie dough on top and with a fork, press down all around to seal them

  • Place them in the oven for 22-25 minutes until they are golden brown. Rotate the pan after 12 minutes.

  • Remove & let cool

    For the Guava Glaze

  • Sift 1 cup of powdered sugar

  • Add about ½ cup of guava nectar to the powdered sugar until your desired thickness

  • Drizzle the pop tarts ALL OVER with the glaze!

  • Serve & enjoy WARM!