Cuñapé is a Bolivian bread with lots of cheese and it´s gluten free. With a firm crust and a chewy crumb, you’re going to love it!
Oh! afternoon tea! Growing up in Bolivia we had a custom of having tea/coffee at around 3 or 4 in the afternoon. If you are a guest, your hostess would have a table full of horneau (fresh baked pastries and bread). Although in Spanish these pastries are called caseros (homemade), they are not always baked at home, but are easy available in any market and they taste just like the ones your grandma made.
The main ingredients for baked cuñapé are cassava or yuca starch and cheese. Lots of cheese. Although Bolivian cheese is very salty and dry, you can substitute it for mozzarella without any problems. Just avoid fresh cheese like queso fresco.
Your oven needs to be very hot, 500°F/250-275°C. If it´s not hot enough, they won´t rise as nicely as the pictures here. Or they´ll rise while baking, but once out of the oven they´ll collapse. Very yummy nevertheless, but flat.
The dough is very simple and easy to work with. If you have a stand mixer, you can use it to mix/knead the dough. Little hands are great for helping form the little balls 🙂 .
I hope you give this recipe a try and enjoy this Bolivian delicacy.
- 4 cups cassava/yuca starch
- 4 cups shredded cheese in the US I used mozzarella (for a more delicious cuñapé use 8 cups of cheese)
- 2 eggs
- 3 tablespoons butter soften
- 1/2 tablespoon salt depending how salty the cheese you are using is, you use more or less salt. This amount is for Paraguayan cheese, if you use another kind, use less salt, maybe 1/2 teaspoon
- 8 Tablespoons 1/2 cup milk
In a big bowl, mix all the ingredients. Knead the dough for 2-3 minutes.
Divide the dough into 24 equal portions. Make a round ball with each portions and place them on a greased baking sheet.
Bake for 20 minutes in a very hot oven, 500 F° / 250-275 C°.
Serve cuñapé while it´s still hot. They´re not as yummy the next day. Enjoy it with some coffee.