|Homemade pop tarts!|
Makes about 8 pop tarts
- 3 Cups of flour
- 1 1/2 Tablespoons of granulated sugar
- 1 cup of cold salted butter, cut into small cubes
- 7 Tablespoons of water
- 1 14 oz. package of guava paste
- 1 8 oz. package of cream cheese at room temperature
- 1/4 cup of confectioner's sugar
- 1/2 teaspoon of pure vanilla paste (vanilla extract will work too)
- 1/4 teaspoon of lemon curd
- 1 egg
- 1 tablespoon of water
Preheat your oven to 400 degrees. In a large bowl, using an electric mixer, combine the flour and salt. Add the butter and mix on medium speed until dough becomes crumbly and the butter is broken down to small bits. Continue to mix and add water, one tablespoon at a time. When you are able to pinch the dough and it holds together, it's done.
Remove dough from the mixer and place on a clean, lightly floured surface. Gently knead the dough until it forms a smooth dough. Don't over do it. You should be able to see little bits of butter through out the dough. Divide the dough in half and shape into 2 flat rectangles. Wrap the rectangles in plastic wrap and refrigerate for half an hour.
While the dough is cooling, get your cheese mixture ready, In a medium bowl, combine the cream cheese and confectioner's sugar until creamy. Mix in the vanilla paste and lemon curd. Lastly, mix in the egg white of one egg. Be sure to set the egg yolk aside to use later on! Once the cheese mixture has been combined, place it in the refrigerator to harden up slightly while you roll out the dough.
Place a large piece of parchment paper down on your work surface, sprinkle some flour over the top and place an unwrapped rectangle of dough in the center. Using a rolling pin (or a wine bottle if you don't have a rolling pin #SinPena) that's been dusted with flour, roll the dough out so that your dough is about 1/8 of an inch thick. Be sure to occasionally peel the dough from the parchment paper and dust with flour to ensure it doesn't stick. The finished product should be a rectangle-ish shape that measures about 10x14 inches. The shape doesn't have to be a perfect rectangle, so don't freak out if your dough doesn't form a pristine 10 x 14 rectangle.
|Guava paste over dough|
|Cream Cheese mixture over guava|
|Covered pop tarts with pressed edges.|
|Pop tarts straight out of the oven.|
Once the pop tarts are out of the oven let them cool down, TRUST ME! I learned the hard way how incredibly painful it is to bite into a freshly baked pop tart and have molten guava burn the inside of your mouth. Once cooled, place them in an air-tight container. They will keep for about 4 days and should fit easily into your toaster.