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Pandebono Relleno De Arequipe

Pandebono Relleno de Arequipe (Colombian Cheese Bread Stuffed with Dulce de Leche)

Erica Dinho
Course Bread
Cuisine Colombian
Servings 18 pandebonos


  • 2 ½ cups of queso fresco
  • 1/ ½ cups of feta cheese
  • 1 cup of precooked cornmeal masarepa
  • 1/1/2 cups cassava starch
  • ½ teaspoon baking powder
  • 1 tablespoon butter softened
  • 2 eggs
  • 6 tablespoon of milk
  • 1 cup of dulce de leche or arequipe


  • Pre-heat the oven to 400°F.
  • In a food processor, place the cassava starch, precooked cornmeal, baking powder, cheese and butter. Process until well combined. Add the eggs slowly while the food processor is running. Add the milk and keep mixing until a dough is formed.
  • Divide the mixture into 16 or 18 equal portions, shaping them into balls. Make a hole in the middle of each ball and insert about 1 teaspoon of dulce de leche. Close the hole using your fingers to cover the dulce de leche. Place on a baking sheet lined with parchment paper and bake for about 15 minutes or until golden on top. Serve warm.
Keyword colombian bread, Colombian Food, Colombian recipes, Pandebono
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