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Square homemade ube cream cheese pop tarts with smooth lavender glaze on top, golden flaky pastry, and purple ube filling, styled on a pastel plate with subtle hearts and glitter background.
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🌸 Ube Cream Cheese Pop-Tarts

Flaky, buttery homemade pop-tarts filled with a rich ube cream cheese center and finished with a smooth lavender glaze. These Ube Cream Cheese Pop-Tarts are baked to golden perfection and deliver a creamy, lightly sweet filling with vibrant purple color in every bite.
Course Breakfast, Dessert
Cuisine American, Filipino-Inspired
Keyword homemade pop tarts, purple desserts, ube cream cheese pastry, ube pop tarts
Prep Time 30 minutes
Cook Time 25 minutes
Chill time 30 minutes
Total Time 1 hour 25 minutes
Servings 8 pop-tarts
Calories 360kcal
Cost $14 for entire recipe

Equipment

  • Mixing bowls
  • Pastry cutter or food processor
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Fork
  • pastry brush

Ingredients

Pastry

  • 2 ½ cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter cubed
  • 6-8 tbsp ice water
  • 1 egg for egg wash

Ube Cream Cheese Filling

  • 8 oz cream cheese softened
  • ½ cup ube halaya ube jam
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • a pinch of salt

Ube Glaze (Optional but Magical ✨)

  • 1 cup powdered sugar
  • 1–2 tbsp milk or cream
  • 1 tbsp ube halaya
  • White chocolate drizzle or pastel sprinkles optional

Instructions

  • Cut in cold butter until pea-sized crumbs form.
  • Add ice water 1 tablespoon at a time just until dough comes together.
  • Divide dough into 2 discs, wrap, and chill for 30 minutes.
  • Beat cream cheese, ube halaya, powdered sugar, vanilla, and salt until smooth.
  • Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
  • Roll out dough to about 1/8-inch thick on a floured surface.
  • Cut dough into 3x5-inch rectangles (re-roll scraps as needed).
  • Place half the rectangles on the baking sheet.
  • Spoon 1 1/2–2 tablespoons filling onto each, leaving a border.
  • Brush edges with egg wash.
  • Top with remaining rectangles and press to seal.
  • Crimp edges with a fork.
  • Brush tops with egg wash.
  • Poke 1–2 small vents in the top of each pop-tart.
  • Bake 22–25 minutes until lightly golden and set.
  • Cool on the pan 5 minutes, then transfer to a rack to cool completely.
  • Whisk powdered sugar, milk/cream, and ube halaya until smooth for the glaze.
  • Spread glaze over cooled pop-tarts and let set before serving.

Notes

  • Use full-fat cream cheese for the creamiest texture and best flavor.
  • Choose a high-quality ube halaya for vibrant color and authentic ube taste.
  • Chill the filling for 10–15 minutes if it feels too soft to spoon neatly.
  • Avoid overfilling to prevent leaks during baking.
  • Seal edges firmly with a fork to keep the filling inside.
  • Let pop-tarts cool completely before glazing to prevent melting.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat in a toaster oven for the best texture.