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Loading...Cunape are small, golden cheese breads from the Santa Cruz region of Bolivia, prized for their crackly crust and stretchy, cheesy center. Made with cassava starch and plenty of fresh cheese, they make a perfect warm snack with coffee or alongside soups. The dough comes together quickly and bakes into pillow-soft rounds that taste even better the same day.
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Servings4
Yield16 rolls
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 11 gFat
- 6 gSaturated Fat
- 34 gCarbs
- 1 gFiber
- 2 gSugar
- 10 gProtein
- 360 mgSodium
- 120 mgPotassium
- 190 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the dough
- 2 cups (240 g) cassava starch (tapioca starch or yuca flour)
- 1 1/2 cups (180 g) finely grated queso fresco or farmer cheese
- 1/2 cup (60 g) grated semi-hard cheese such as Edam or queso menonita
- 2 large eggs
- 1/4 cup (60 ml) whole milk
- 2 tbsp unsalted butter, melted
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/4 tsp sugar
For finishing
- 1 tbsp milk for brushing
- Extra grated cheese for topping (optional)
Directions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cassava starch, both cheeses, baking powder, salt, and sugar, mixing with your fingertips until the cheese is evenly coated and slightly crumbly.
- Make a well in the center and add the eggs, milk, and melted butter. Knead with your hands for 2 to 3 minutes until a smooth, soft dough forms that holds together without sticking.
- Pinch off pieces of dough and roll each into a smooth ball about 1 1/2 inches (4 cm) across; for the classic Bolivian shape, gently roll each ball between your palms into a small oval and taper one end slightly.
- Place the shaped rolls on the prepared baking sheet, spacing them about 1 inch apart to allow for a little puffing.
- Lightly brush the tops with milk and sprinkle with extra grated cheese if desired.
- Bake for 20 to 22 minutes, rotating the sheet halfway, until the rolls are puffed and deep golden with a faint crackle on the surface.
- Let cool on the tray for 5 minutes so the cheese sets slightly, then serve warm while the inside is still stretchy and soft.
Cook’s Notes
- Cassava starch brands vary in absorbency; if the dough feels sticky, add 1 tbsp more starch, and if it crumbles, add a splash more milk.
- Use freshly grated cheese rather than pre-shredded, which contains anti-caking starch that can make the dough grainy.
- For a stretchier, almost mozzarella-like interior, swap half the queso fresco for a young, meltable cheese such as queso blanco or Oaxaca.
- Leftover rolls can be reheated in a 350°F (175°C) oven for 5 minutes to refresh the crust; they do not freeze well once baked but unbaked shaped dough freezes nicely for up to 1 month.
