Portuguese for “cheese bread”, Pao de Queijo is a baked cheese roll that is very popular in Brazil and much of South America. It is often eaten for breakfast, or as a snack with coffee or drinks.
Pao de Queijo is crunchy/fluffy/chewy/cheesy and like nothing you’ve ever tasted before. You won’t be able to resist these addictive little morsels!
Pao de Queijo
- 1/2 cup olive oil
- 1/3 cup fat free milk
- 1/3 cup water
- 2 cups tapioca flour
- 1 tsp salt
- 2 eggs
- 1/4 cup Cojita or grated Parmesan *
- 1/4 cup sharp cheddar *
- Preheat oven to 375 F.
- Add tapioca flour and salt in a large bowl.
- Pour oil, milk and water into a large pot and bring to a full boil. As soon the mixture is boiling, pour the liquids into the tapioca and salt and mix until blended well.
- Immediately add the eggs one at a time mixing well so they don’t scramble from the heat of the liquids. At this point your batter should be thick and lumpy, and look a bit like cottage cheese.
- Add the cheeses, (and any additional flavors) and mix well.
- Scoop about 2 oz of batter into the mini muffin pan. We use a small ice cream scoop for this. If you are baking two pans at a time make sure you rotate the pans half-way through.
- Bake for 20-25 minutes. The breads are ready when the tops are golden and the bottoms are crispy and easily release from the pan.
- You can bake the pao directly on a sheet pan, but we prefer to use a mini muffin pan. Either way there is no need to grease your pans. When the puffs are ready the bottoms will became perfectly crunchy and the breads will easily pop out of the pan.
- To make scooping the batter easier you can use a 2 oz ice cream scoop if you have one.
- Although the original version is delicious just as it is, the dough is a blank slate for any flavor combination you can think of. We often love to add herbs from the garden, sundried tomatoes, pesto, chili peppers or curry powder.