Guava Mango Poptarts with Lime Glaze

The most unbelievably flakey homemade rough puff pastry filled with guava and mango jam, and topped with lime glaze and lime wedges.

Tropical flavors tend to be overlooked in my kitchen. I’m usually more inspired by chocolate, berries, and the warming spices of fall. Then last month I was able to snag a jar of Guava jam at Trader Joe’s, and knew I would find a way to use it for my coffee shop birthday party. When I was thinking about how I wanted to incorporate it into a pastry for my gender reveal party, I landed on a mango + guava + lime combination. It also was the perfect excuse to buy edible floral sprinkles, which have been in my Amazon cart for months now.

This pop tart recipe is a jam filling inside of rough puff pastry topped with a lime glaze. If you don’t want to or don’t have time to make homemade rough puff, then you can buy store bought rough puff instead, just make sure you thaw it overnight in the refrigerator. Making rough puff isn’t that hard, but you need to plan about two hours ahead of the time you want to bake. Rough puff pastry can also be made in advance and frozen, just be sure to thaw overnight in the refrigerator.

Yield: 12 poptarts

Time: 3 1/2 hours (includes chilling time for homemade pastry )

RECIPE

Ingredients

1 batch of Rough Puff Pastry: Recipe from Sarah Kieffer’s Vanilla Bean Blog, and in her 100 Morning Treats Cookbook

OR

1 ~1 pound (454 gr) package of store bough puff pastry sheets.

Jam Filling:

2 large mangos (about 425 gr of mango chunks)

1/2 cup sugar

1/2 teaspoon salt

2 tablespoons lemon juice

Pinch of Citric Acid

1/2 cup Guava Jam (find it here if you can’t snag it at your local Trader Joe’s)

Lime Glaze:

2 cups confectioners sugar

2 tablespoon lime juice, plus more as needed

Pinch of sea salt

1-2 limes, cut into 12 thin rounds

2 tablespoons Flower sprinkles (optional)

Method:

Make the mango jam. Peal and cut the mango into chunks, and add to a medium saucepan with sugar, salt, lemon juice, and citric acid (optional). Bring the jam to a simmer over medium heat, then reduce heat to medium low, stirring frequently with a rubber spatula. Be sure to scrape the bottom so it doesn’t burn. Cook for 20 minutes.

Mash the fruit with a potato masher, and cook for 5-10 minutes more or until thickened. Transfer to a heat proof container and cool to room temperature. This jam makes enough for about least two batches of pop tarts, so you could choose to halve the recipe, just be careful with the cook time as it will likely be less.

While the jam is cooling, make the pastry, and cut it into two equal pieces before the final chill. Before you assemble the pop tarts, preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper. Once the folds and final chill are complete, roll out the first piece into a 11x15” rectangle. Cut into 12 equal squares and use a measuring spoon to scoop 2 tsp of guava jam and 2 teaspoons of mango jam into the center of each rectangle. This doesn’t seem like a lot, but you don’t want to overfill each pop tart.

Make egg wash using 1 scrambled raw egg with a splash (1 teaspoon) of water, and brush each edge of the pop tart with egg wash. This creates the glue that helps the bottom and top pastry shells stick together. Roll out the second portion of pastry into a 9x15” rectangle, and carefully place over the other rectangle with filled squares. Use your fingertips to press the top down around the edges to seal, then use a pizza cutter or knife to cut the top pastry shell to match the rectangles on the bottom shell.

Then use a fork to gently press down all edges of each of the pop tarts, and separate the pop tarts onto two baking sheets. Brush the tops of the pop tarts with more egg wash, then bake for 20 minutes, rotating and switching the racks halfway through.

While the pop tarts are baking, cut 12 rounds of limes and remove excess moisture with a paper towel.

When the pop tarts have risen and turned golden brown remove from the oven to cool. You will probably see some spots where the filling has burst through, but the glaze will cover that sin.

While the pop tarts are cooling, make the glaze. Add the powdered sugar, pinch of salt, and lime juice to a medium bowl and whisk thoroughly. I don’t usually have trouble with the glaze being lumpy, but if you want to be extra careful you can sift the powdered sugar. The final consistency should be similar to natural peanut butter (thicker than you think). Add lime juice 1 teaspoon at a time, until the proper consistency is reached.

Glaze the pop tarts. Once the pop tarts are cool to the touch (about 15 minutes), use a large dinner spoon to divide the glaze evenly on all the pop tarts. Spread evenly on the pop tarts, and place the lime circle on the pop tart and sprinkle the edible flowers before a crust forms on the glaze (this happens quickly). The limes might start to slide off, so reposition them as needed.

Serve immediately. Pop tarts are best the day they are made. Enjoy!

Frequently Asked Questions

What if I can’t find the Guava Jam? The guava jam is a unique ingredient, but if you can’t find it at your local grocery store, strawberry or pineapple jam are good substitutions. Choose pineapple if you want to maintain the tropical vibe of this recipe. You can also choose any other homemade or store bought jam for this recipe, just stick to around 1 tablespoon of filling.

Can this be made gluten-free? I have not tried this recipe with gluten-free flour, but I have struggled in the past getting an appetizing result when trying to make pastry gluten free. If you want a gluten-free version, a store bought gluten-free puff pastry is probably your best bet. I have the best luck in other recipes with substituting King Arthur Gluten-Free Bread Flour, but it is not safe for people with wheat allergies.

Other notes and attributions:

Mango jam adapted from Youth Sweet’s Strawberry Mango Poptart recipe.

This post may contain affiliate links. Read the disclosure policy here.

Read about the deep dive into my coffee shop birthday party here.