Pandebono con Bocadillo (Cheese Bread with Guava Paste)
Traditional Pandebono (Colombian Style Cheese bread) is one of my favorite Colombian breads. Since moving to the United States almost 20 years ago, when I’m craving any of my favorite Colombian breads, I must make them myself, being that there are no Colombian bakeries nearby. So… I bake! I love this particular version of pandebono..
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup cassava starch or yuca flour
- 1/2 cup precooked cornmeal or masarepa
- 1 cup Mexican queso freso or Colombian quesito
- 1 1/2 cup feta cheese
- 3 tablespoons butter
- 2 large eggs
- 12 small pieces of guava paste or bocadillo
Instructions
- 1
Pre-heat the oven to 400°F.
- 2
In a food processor, place the yuca flour, precooked cornmeal, cheese and butter. Process until well combined. Add the eggs slowly while food processor is running.
- 3
Divide the mixture into 12 equal portions, shaping them into balls. Make a hole in the middle of each ball and insert one piece of guava paste.
- 4
Place on a baking sheet lined with parchment paper and bake for about 15 minutes or until golden on top. Serve warm.