Pandebonos with Quince Filling

Pandebonos aus Kolumbien mit Füllung

Pandebonos are the Colombian answer to the Brazilian pao de queijo, these little cheese puffs do not require any flour and are thus gluten-free. I already published one recipe on the blog, which requires mozzarella and feta to replace the Colombian cheese queso campesino. This variation uses farmer’s cheese and a quince paste. Normally Colombians make the paste from guava instead, this guava paste is called bocadillo.

Pandebonos aus Kolumbien mit FüllungColombia is a country that does love mild cheese. I have used mozzarella and feta to replace the cheeses, however, here in Germany farmer’s cheese is even closer to the original. I also made the recipe a bit simpler and cut out the sugar. We don’t need any sugar in the dough as we have a sweet filling. Pandebonos are usually served as a snack in Colombia, you may even have it for breakfast. Street vendors have several variations they offer non-stop in bigger cities.

Pandebonos aus Kolumbien mit Füllung

Pandebonos with Quince Filling

Serves: One tart from of about 12
Prep Time: 15min Cooking Time: 25min Total Time: 35min

Pandebonos are gluten-free cheese puffs with a quince filling.


  • Pandebonos
  • 30 grams of butter
  • 240 grams of tapioca starch (also known as cassava or maniok flour, to be found in Asian stores)
  • 20 grams of cornmeal
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 250 grams of farmer's cheese
  • 1 egg
  • 30-70 grams of milk

  • Quince Paste
  • 100 grams of quince paste, homemade or bought



Line a baking sheet with parchment paper for the pandebonos and preheat oven to 200 degrees Celsius. Melt the butter and set aside.


Combine all other ingredients except for the milk and quince paste in a large bowl. As the tapioc starch tends to create a mess once you start mixing, be sure to cover your bowl with a kitchen towel. Mix for about a minute. If the dough is still crumbly, add a bit of milk. If needed, add another tablespoon of milk.


Divide the dough in 12 equl parts and roll into balls. Punch a hole into each and press about two squares of quince paste in each (see pictures). Cover the hole and form into balls again.


Bake in two batches for about 20-25 minutes, they will still stay pretty light. Serve immediately or within a few hours.

Pandebonos aus Kolumbien mit Füllung

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