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Guava and Cream Cheese filled Pastries with Zesty Lime Icing

Guava and Cream Cheese Pastries with Zesty Lime Icing

These homemade "Cuban" pop-tarts are filled with sweet cream cheese and fruity guava paste and get topped with a zesty lime icing.

Course Breakfast, Dessert
Cuisine Cuban
Keyword breakfast pastries, cream cheese pastries, Guava Pastries, hand pies
Prep Time 40 minutes
Servings 8 Pastries

Ingredients

For the pop tarts:

  • 4 oz. (1/2 block) Cream cheese softened
  • 3 TBS Powdered sugar
  • ¼ tsp. Vanilla
  • pinch Salt
  • 2 Ready-to-bake pie crusts
  • 1 Tin or packet of guava paste
  • 1 egg scrambled and mixed with a splash of milk or water (for an egg wash)

For the icing:

  • ¼ C. Powdered sugar
  • ½ TBS Lime juice
  • ½ tsp. Lime zest
  • pinch Salt

Instructions

For the pop-tarts:

  1. Preheat oven to 400 degrees F° and line a large baking sheet with a silicone mat, parchment paper, or aluminum foil.

  2. Prepare your cream cheese and guava filling: Add cream cheese, powdered sugar, vanilla, and salt to a small bowl. Mix well and set aside. Slice the guava into 8 slices, about 1/4 inch thick. My guava paste came in a small, square shape which was the perfect size for filling these pastries.

  3. Roll out the pre-made pie crusts onto a cutting board, and trim the edges to make 2 large squares. (Save the edge pieces to roll out again and make more pop tarts.) With a small paring knife, cut the dough into small rectangles (roughly 2 ½ in. x 3 ½ in.) as close together as possible. (See photo)

    Cream cheese and guava filling on half of a slice of uncooked pie dough
  4. Gather your scraps of excess pie dough, form it into a ball, and roll or press it out into a rectangular shape with a similar thickness to the dough slices you've already cut out. I was able to cut out a few more rectangles to make at least 8 pop tarts. Each tart will need a top and a bottom, so you'll need a total of 16 squares to make 8 pop tarts. Use as much of the dough as you can!

  5. Place 8 dough rectangles on the baking sheet. Top with one slice of guava paste and roughly a tablespoon of the sweet cream cheese mixture, and top with another rectangle of pie dough.

  6. Seal the top and bottom dough slices together by crimping the edges together with a fork. With a paring knife, cut a small opening on the top of each pop tart to let steam out while they bake. If you like, use the paring knife to trim the excess dough off the sides to make nice clean edges.

  7. Brush the top of each pop-tart with the egg wash, and place the tarts in the oven to bake for 12-14 minutes until the dough is cooked through and the tarts are a beautiful golden brown.

  8. Once they are done, remove the baking pan from the oven. Using a spatula, place the pop tarts on a rack to cool for at least 15-20 minutes. Do not ice them until they are completely cooled or else the icing will completely melt and/or be absorbed into the pop tarts!

For the icing:

  1. While the tarts cool, make your icing! Mix the powdered sugar, lime juice, lime zest, and salt in a small bowl. The icing should be thick, but be able to drizzle. Add more lime juice or sugar until you get the consistency you want.

  2. Drizzle the icing over top of the cooled pop tarts. Feel free to put as much or as little as you like. It’s quite tart, so a little goes a long way! Enjoy