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.
Pastafrola or pasta frola is a tart from Uruguay, it is similar to Linzer Torte. It is based on a pie crust, which is then filled with quince paste. A simple tart on the one hand, yet also unusual as it uses quinces for the filling. I often wonder why there are so few recipes out there with quince? At least here in Germany it is really hard to find. Quince is a very common fruit in Uruguay. Dulce de membrillo or quince paste is basically dense jam, which comes in squares and can be cut in pieces. However, in Germany you may find quince jam, but even that is super hard to find. So for that reason you will either need to buy quince paste on Amazon or you will need to make quince paste yourself. Funnily enough, quinces are sold in grocery stores in Germany, so you may have a chance.
Have you ever heard of quince paste? Here in Germany it is usually cut into diamond shapes and rolled in additional sugar. It is then served as a sweet during Christmas season, as another cool addition on the cookie plate. Quince paste, however, is not only famous in Germany, it is also served in Spain and Latin America as a dessert with some strong cheese such as cheddar or in some regions in Spain with goat cheese. Usually it is called “dulce de membrillo”, or in combiation with cheese in Uruguay it is also called “postre Martín Fierro”. The same quince paste is accompanied by some savory component: cheese.