Pao de queijo
Pao de queijo are small, chewy cheese rolls made with tapioca starch, which makes them naturally gluten-free. They have a crisp shell and a stretchy, cheesy center. They are eaten warm at breakfast, with coffee, or as a snack.
Cheesebread: Murilo manzini, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Pao de queijo comes from the state of Minas Gerais in Brazil, where cassava starch and local cheese were the foundation of home baking. It has since spread across the whole country and abroad.
Explore the cuisine of Brazil.
Recipe
Make Pao de queijo at home
Ingredients
- 2 cups tapioca starch (sour or sweet)
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups grated Parmesan or Minas cheese
- 1/2 cup grated mozzarella
How it's made
- Preheat the oven to 400 F and grease a mini muffin tin or line a baking sheet.
- Bring the milk, oil and salt to a boil in a saucepan.
- Pour the hot liquid over the tapioca starch in a bowl and stir until a sticky dough forms; cool 10 minutes.
- Beat in the eggs one at a time until smooth.
- Fold in the cheeses.
- Scoop tablespoon-size balls onto the tray and bake for 20 to 25 minutes until puffed and golden.
Variations
- Pao de queijo recheado: stuffed with cream cheese or guava paste.
- Vegan version using plant milk and dairy-free cheese.
Cook’s tip: Serve right away; the puffs are best crisp from the oven and deflate a bit as they cool.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Cheesebread: Murilo manzini, CC BY-SA 4.0 (Wikimedia Commons)