DIY Guava Pop-Tarts Recipe

A Kellogg's Pop-Tart is a reliable (and enjoyable) breakfast treat to have on standby — though its sugar content may be cause for concern. With this Pop-Tart-inspired recipe, however, you can create your own version of the toaster pastry that's perfectly flaky, delicious, and a lot lighter on the ingredients list. Not only will you know exactly what is going into your pastries, but you'll also have the satisfaction of creating something from scratch.

"Making pie dough at home can be intimidating, but fear not," says recipe developer Taylor Murray. "With the right technique, it can actually be easy and rewarding." This recipe uses a cream cheese pie dough that is great for delivering that trademark texture we love so much in store-bought Pop-Tarts. So, dust off your rolling pin and get ready to make a batch of these mouth-watering homemade Pop-Tarts (with guava!) that will have everyone coming back for more!

The majority of the ingredients for Pop-Tarts are what goes into the dough, which, in this case, is butter, cream cheese, salt, baking powder, and flour. This particular recipe calls for guava jam. Guava and cheese are a natural pairing in many Latin American countries, so the jam in the filling and cream cheese in the dough interact nicely. That said, you can use any filling you like. "I had some homemade guava jam on hand, but you can use strawberry jam or jelly or whatever you prefer," says Murray. The glaze is a simple mixture of powdered sugar and milk. Grab some sprinkles if you want, for decoration.

Why use cream cheese in pie dough? "Cream cheese has more moisture and protein than just straight butter," Murray explains. "The protein helps make a dough that is much more tender and easier to work with. This ingredient also adds a tangy flavor to the crust, which keeps the whole pastry from tasting too sweet."

The first step to making homemade Pop-Tarts is to make the dough. Make sure your butter and cream cheese are very cold before starting. Add the dry ingredients to the bowl of a food processor and pulse to combine. Add the (cold!) butter and cream cheese along with a teaspoon of ice cold water, and keep pulsing until the mixture resembles small peas and holds together when pressed. If needed, add more water, 1/2 teaspoon at a time, until the mixture comes together.

Turn the dough out onto the counter and gather it together into a ball. Press it into a disc, wrap tightly, and chill for at least one hour.

Once the dough has chilled, roll it out to 1/8-inch thick. Cut the dough into six rectangles roughly 4 ½ inches long and 2 ½ inches wide. Reroll the scraps and cut to make two more rectangles, leaving you with 8 total.

Fill the tarts by spooning about 1/4 cup of jam onto 4 of the rectangles of dough, making sure to leave 1/2 inch around the edge. Wet the edges with your finger, then cover with the remaining rectangles of dough and press to seal. Use a paring knife to make a small cross in the top of each tart; this will allow steam to vent out.

You'll want to chill the tarts for about 20 minutes before baking, for best results. The chilled fats in the dough (from the butter and cream cheese) release steam when in the oven, which leads to an especially flaky pastry. Place the sheet pan in the oven (set to 375 F) and bake tarts until golden brown, about 15 minutes. Let them cool once they're become golden brown.

Whisk the powdered sugar and milk together to make a simple glaze. Spoon some onto each tart and let them sit until dried. If you're using sprinkles, dust them on before the glaze fully hardens. If you're not eating them immediately, you can wrap them tightly in plastic wrap and let them sit at room temperature for up to 48 hours.