Pao de Queijo (Brazilian Cheese Bread)

This Pao de Queijo (Brazilian Cheese Bread) is made with butter, water, milk, tapioca flour, parmesan cheese, and eggs.

If you want to try to softest, gooiest cheese bread, you need to make Pao de Queijo. This is the BEST Brazilian Snack that incorporates parmesan cheese and tapioca flour, and pairs very well with Caipirinhas. The tapioca flour is really the glue to the dish. It gives the cheese bread a certain texture that is to die for. You can even freeze the cheese balls before baking them if you would rather have them later.

You will need to use tapioca flour for Pao de Queijo. The original cheese you need to use for this recipe is Queijo de Minas, but I find it very difficult to find in the US. Parmesan did just the trick! I used a regular baking dish but I would also suggest using a mini muffin baking sheet.

How to make Pao de Queijo (Brazilian Cheese Bread)

Preheat the oven to 375 F.

Add the milk, butter, salt and water in a small pot and bring to a boil. Immediately remove from the heat.

In a stand mixer, add the tapioca flour and pour in the parmesan cheese and mix with the flat beater for 2 minutes until combined. Pour in the melted butter mixture and beat with the flat beater. Add the the parmesan and beaten eggs and combine.

Spray a baking dish or a mini muffin sheet with nonstick cooking spray. Scoop the dough out, golf ball sized, and place on the sheet and repeat, keeping them about 1 inch apart. Its okay if they look a bit melted and not shaped like perfect balls.

Bake for 15-20 minutes.

Pao de Queijo (Brazilian Cheese Bread)

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• Author: Maxine Dubois
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Pao de Queijo (Brazilian Cheese Bread) is made with butter, water, milk, tapioca flour, parmesan cheese, and eggs.

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Ingredients

Scale 1x2x3x

• 1 stick of butter
• ⅓ cup water
• ⅓ cup milk
• 1 teaspoon salt
• 2 cups tapioca flour
• 1.5 cups freshly grated Parmesan cheese
• 2 beaten eggs

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Instructions

1. Preheat the oven to 375 F.
2. Add the milk, butter, salt and water in a small pot and bring to a boil. Immediately remove from the heat.
3. In a stand mixer, add the tapioca flour and pour in the parmesan cheese and mix with the flat beater for 2 minutes until combined. Pour in the melted butter mixture and beat with the flat beater. Add the the parmesan and beaten eggs and combine.
4. Spray a baking dish or a mini muffin sheet with nonstick cooking spray. Scoop the dough out, golf ball sized, and place on the sheet and repeat, keeping them about 1 inch apart. Its okay if they look a bit melted and not shaped like perfect balls.
5. Bake for 15-20 minutes.

Notes

• Feel free to freeze the cheese balls before baking them if you would like them later. 
• Serve while warm

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Brazilian

Nutrition

• Serving Size: 1
• Calories: 150.7
• Sugar: 0.2 g
• Sodium: 232.2 mg
• Fat: 10.3 g
• Saturated Fat: 4.0 g
• Carbohydrates: 13.6 g
• Fiber: 0.0 g
• Protein: 1.8 g
• Cholesterol: 22.6 mg