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Preheat the oven to 350°F.
Roll out the chilled pie crust so that it's a bit thinner than it comes in the container. Cut it into 12 rectangles that are around 3x4in.
Slice the guava paste into 6 thin rectangles that are roughly 2x3in.
Place the sliced guava paste on half of the pie crust rectangles, making sure to leave some space on each of the edges to allow for seals.
Lay the remaining 6 rectangles on top of the guava, stretching the dough a little to reach the edges. Close the pastry up with your fingers and crimp the edges with a fork.
Transfer the pop tarts to a baking sheet and bake for about 20 minutes or until golden. Let them cool completely before glazing.
While the tarts bake, heat a sauce pan on low and add the guava paste and cream cheese. Whisk it until the guava paste melts and combines smoothly with the cream cheese. Take it off the heat and whisk in the powdered sugar and milk.
Spoon the glaze over the pop tarts and allow it to set at room temperature. Sprinkle with flaky sea salt (or don't) and enjoy!