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 easily 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.
Note: This recipe was published for the first time on 2,012, on my old blog. As we celebrate Bolivia’s independence in the month of August, I thought it was a good time to update my Bolivian recipes.
Want more Bolivian recipes? check out this Llajua (Bolivian Spicy Sauce)
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!
- 2 cups cassava / yuca starch
- 2 cups shredded mozzarella cheese
- 1 egg
- 1-1/2 tablespoons butter soften
- 1-1/2 teaspoons salt
- 5 tablespoons milk
Preheat oven to 425F/218C and grease 2 baking sheets.
In a big bowl, add cassava starch, cheese, egg, and 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 20 minutes.
Serve cuñapé hot. They're not as yummy the next day. Enjoy it with some coffee.
Mozzarella cheese gives it a soft outer crust.
Queso fresco gives it a crunchy crust, and looks like the pictures in this blog.
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 starch
1 cup queso fresco, crumbled
1-1/2 tablespoons butter, at room temperature
1 teaspoon salt
3 tablespoons milk
Bring the first 5 ingredients together and then add 1 tablepoon of milk at the time. Continue with the rest of the instructions.