Little cheesy gems. Cuñapés are made with cassava starch and lots of cheese. The crust is firm and the center chewy. A Bolivian delicacy for any afternoon tea.
Course Breakfast
Cuisine Bolivian
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 12cuñapé
Calories 78kcal
Author Lizet Bowen
Ingredients
2cupscassava / yuca starch
2cupsshredded cheese(I used 1-½ cups Swiss cheese and ½ cup Parmesan cheese)
1egg
1-½tablespoonsbutter ,soften
1-½teaspoonssalt
5tablespoonsmilk
Instructions
Preheat oven to 375F / 190C and grease 2 baking sheets.
In a big bowl, add cassava starch, cheese, egg, butter and salt. Mix with the tip of your fingers. Add 3 tablespoons of milk and mix with your hands. (it's going to look like big crumbs)
Dump it all in a clean surface, and start kneading it. If it doesn't come together, add 1 tablespoon of milk at a time. Knead it for 2 to 3 minutes.
Divide the dough into 12 equal portions. Make a round ball with each portion and place them on a greased baking sheet.
Bake for 25 minutes.
Video
Notes
Serve cuñapé hot. They're not as yummy the next day. Enjoy it with some coffee. Mozzarella cheesegives it a soft outer crust, and they might come out flat.Queso frescogives it a crunchy crust and looks like the pictures in this blog, but might come out flat.The amount of milk you need for cuñapé depends on the type of cheese you are using. If you are using queso fresco use this recipe:2 cups cassava starch1 cup queso fresco, crumbled1 egg1-½ tablespoons butter, at room temperature1 teaspoon salt3 tablespoons milkBring the first 5 ingredients together and then add 1 tablepoon of milk at the time. Continue with the rest of the instructions.