Garullas are traditional Colombian cheese-filled corn pastries, especially associated with Soacha, Cundinamarca. They have a crisp, crumbly outer shell made with corn flour and butter, plus a creamy fresh-curd cheese filling. That contrast between a golden crust and a soft center sets them apart from other Colombian cheese breads.
People usually enjoy them fresh from the oven for breakfast or the Colombian afternoon snack known as onces, paired with hot chocolate, coffee, or a panela drink. In Soacha, their artisanal preparation has been passed down through generations and remains part of the town’s food heritage.
Ingredients
For the dough
- 125 g unsalted butter, softened (½ cup)
- 100 g granulated sugar (½ cup)
- 1 large egg yolk
- 150 g pre-cooked cornmeal (1 cup)
- 65 g all-purpose flour (½ cup)
- 3 g baking powder (½ teaspoon)
- 3 g salt (½ teaspoon)
- 30 ml whole milk (2 tablespoons), if needed
For the filling
- 250 g fresh curd cheese, crumbled (2 cups)
- 25 g granulated sugar (2 tablespoons)
- 1 large egg white
- 30 g all-purpose flour (¼ cup)
Preparation
- Preheat the oven to 180 °C / 350 °F and line a baking sheet with parchment paper.
- Cream the butter, beat the butter with the 100 g sugar until the mixture looks lighter and smooth. Add the egg yolk and mix until fully incorporated.
- Make the dough, add the cornmeal, 65 g all-purpose flour, baking powder, and salt. Mix with your hands until you have a sandy mixture that can be pressed together. Add the milk gradually only when needed; the dough should hold together without becoming sticky.
- Cover the dough and let it rest for 20 minutes so the cornmeal can absorb moisture.
- Make the filling, combine the crumbled curd cheese with the 25 g sugar, egg white, and 30 g all-purpose flour. The filling should be moist and creamy, yet firm enough to hold its shape.
- Shape the garullas, divide the dough into 10 portions. Roll each one into a ball, make a deep hollow in the center, and add about 30 g of filling. Close the bottom around the filling without fully covering the top, leaving a small amount of cheese exposed.
- Arrange the garullas on the baking sheet, leaving space between them. Bake for 22 to 28 minutes, until the dough feels firm and the edges are golden, while the filling looks lightly toasted.
- Let them rest for 8 minutes before serving warm.
Chef’s tips
- Use moist, fresh curd cheese; dry cheese can make the filling grainy.
- Do not add too much milk because the dough should remain slightly crumbly.
- Leave part of the cheese filling exposed for the traditional look.
- Bake only until the edges turn golden; overbaking can dry out the cheese filling.
Traditional variations
Some family recipes replace part of the curd cheese with fresh farmer’s cheese. You can also find flatter or taller garullas depending on the bakery, but the best-known version keeps the corn-based shell and the visible curd-cheese center.
How to serve
Serve garullas warm or fresh from the oven. They are traditionally enjoyed for breakfast or onces with a hot drink. Avoid refrigerating them before serving because the dough loses some of its crisp texture.
Recommended accompaniments
- Colombian hot chocolate
- Colombian black coffee
- Hot panela drink
- Warm milk
- Colombian oat drink
A culinary curiosity
Garullas are one of Soacha’s most distinctive baked goods. Their combination of corn and fresh curd cheese reflects two key ingredients in traditional highland Colombian cooking, while their handmade preparation remains associated with local bakeries and vendors.
Frequently Asked Questions
Garullas have a separate corn-flour shell with a visible curd-cheese filling and a more crumbly texture. Almojábanas usually mix the cheese throughout the dough, creating a more even, tender result that is closer to a soft cheese roll.
Yes, you can use fresh, moist farmer’s cheese. Crumble it finely before mixing it with the egg white, sugar, and flour. Avoid aged or very salty cheeses because they will change the delicate flavor and texture of the traditional filling.
The dough may crumble when it is too dry or when the cornmeal has not absorbed enough moisture. Add milk one teaspoon at a time and press the mixture together with your hands. It should hold its shape when squeezed without becoming wet or sticky.
Let them cool completely, then keep them in an airtight container for up to 2 days. To serve again, warm them in a 160 °C / 325 °F oven for 5 to 7 minutes. This helps refresh the outer shell and soften the curd-cheese filling.
