Guava and Mascarpone Cheese Mini Pop-tarts
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I woke up at 5am with a craving for Pop-Tarts. Unfortunately, there was nary a Tart of the Pop variety to be found in my impossibly tiny kitchen. I did, however, have a hodgepodge of random ingredients already on deck to be able to make some from (almost) scratch. So, this isn’t really a “recipe” recipe, ’cause I was just kinda winging it, but I’ll give you some general measurements and guidelines.
(Tangent: I’m a bit of an ingredient hoarder. I buy things with absolutely no purpose, only to use them at a later time. Like freeze-dried strawberries, guava paste, and ready-made pie dough lol)
I rummaged through the fridge and found a box of pre-made pie dough, a pack of guava paste my sister-in-law gave to me, the standard tub of mascarpone that I always keep in the fridge and voila… homemade Pop-Tarts!
You’ll need guava paste, mascarpone cheese, freeze-dried strawberries, confectioners sugar, and ready-made pie crust (but by all means, make your own from scratch if you’re bored).
oh and an egg. you’ll need an egg. and some milk.
If your pastry dough was round, square off the edges.
Beat an egg and add a little water to make an egg wash. Cut the pastry into 3″ squares and brush with egg wash.
This is guava paste. It’s tempting to fill the tarts to the brim with this delicous stuff, but try to keep it to about 1 1/2″-2″ square x 1/4″ thick.
Top each egg washed square with a little square of guava paste.
.. and a little bit of mascarpone, about a teaspoon.
yesssssss.
Top with another square of pastry and press down to seal the edges.
Use a fork to crimp the edges together. Give the top crust another brush of the egg wash if you like. Bake @ 350F for 20 mins.
While the tarts are baking, let’s make some strawberry icing. Confectioner’s sugar (about 2 cups) + freeze dried strawberry powder (about 2 tbsp) and just enough milk to get the consistency you like. I think I used about 1-2 tbsp.
YEE.
Top the warm tarts with some icing, about a teaspoon.
Let the tarts cool a bit and let the icing set. Or stuff them in your face and eat them warm. Whatever.
The icing might be my favorite part lol
boom.
- pie crusts (2 pie dough discs make about 8), cut into 3" squares
- mascarpone cheese
- guava paste, cut into 2"x2" squares, about 1/4" thick
- 1 egg
- ~2-3 cups powdered sugar
- 2-3 tbsp freeze dried strawberries, pulverized into powder
- 1-2 tbsp milk or water
- Preheat oven to 350F.
- In a small bowl, beat 1 egg with about 1 tbsp of water to make an egg wash.
- Place squares of dough onto parchment or silpat lined baking sheet and brush with eggwash. Top with 1 square of guava paste and a small dollop of mascarpone, about 1 tsp.
- Top with another square of pastry and press edges down to seal. You'll have to push down on the filling gently to flatten. Use a fork to crimp the edges. Optional step - throw a little more eggwash on top for some nice browning.
- Bake at 350F for 20 minutes.
- While baking, prepare the icing by mixing 2 cups of powdered sugar with 2 tbsp of powdered freeze-dried strawberries. Add in 1 tbsp of milk or water and stir to combine. Add more confectioners sugar for a thicker consistency, more water for a thinner one. Also, feel free to add more strawberry if you like. Taste and adjust.
- While still warm, add about 1 tsp of the strawberry icing to each tart. Let cool slightly and let the icing set.
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