Pandebonos (guava-cheese Bread) Recipe

Preheat & prep

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with oil/butter.

Combine dry ingredients

In a large mixing bowl, whisk together the yuca starch (tapioca flour), baking powder, and salt until evenly combined.

Incorporate cheeses

Add the grated queso fresco and grated mozzarella to the dry mix. Use your fingers or a fork to break up any large clumps and distribute the cheeses evenly throughout the starch.

Mix wet ingredients

In a separate bowl, whisk together the eggs, melted butter, and milk until combined.

Form dough

Pour the wet mixture into the bowl with the starch and cheeses. Stir with a sturdy spoon until a sticky, cohesive dough forms. If the dough feels very dry, add up to 2 tablespoons more milk; if too wet/sticky to handle, add up to 2 tablespoons more yuca starch. The dough should be soft, slightly tacky, and hold its shape.

Prepare guava filling

If using guava paste blocks, cut them into 24 small cubes (about 1/2 inch). If the paste is very firm, warm it briefly (5–10 seconds) in the microwave to make cutting and shaping easier. Optionally, mix each guava cube with a small 1/4-inch cube of softened cream cheese for a creamier center.

Portion dough

Divide the dough into 24 equal portions, about 1.25 tablespoons (roughly 20–25 g) each. Keep portions covered with a cloth so they don’t dry out.

Enclose filling

Flatten one dough portion in your palm into a disc about 2 inches across. Place one guava cube (with cream cheese if using) in the center. Fold the dough up and around the filling, pinch to seal, and roll gently between your palms to form a smooth ball. Repeat for all portions. Ensure seams are well sealed to prevent filling from leaking during baking.

Arrange on sheet

Arrange the filled balls on the prepared baking sheet about 1 to 1-1/2 inches apart to allow for slight puffing.

Egg wash

Beat the egg with 1 teaspoon of water. Lightly brush the tops of each ball with the egg wash for a subtle golden finish.

Bake

Bake in the preheated oven for 15–20 minutes, or until the tops are set and lightly golden. Baking time may vary slightly depending on oven and size — start checking at 12–14 minutes.

Cool & serve

Remove from oven and let pandebonos cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm — the guava-cheese center will be soft and slightly molten. Pandebonos are best the same day but can be reheated briefly in a 300°F (150°C) oven or microwave for 10–15 seconds.