Pão de Queijo are a favorite snack in Brazil. These cheesy pastries are small bites of cheese bread that are eaten all day long.
They are loved for a reason. Unlike the cheese puffs that you are acquainted with, these have a stretchy texture and are gluten-free. This is due to the flour used to make them.
Yucca, cassava or manioc flour is a staple in Brazil. You can find it at any meal of the day, prepared in numerous ways from a crunchy side dish with bananas to a garlic spiked side dish with dinner.
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In this case, the flour is formed into scrumptious balls of cheesiness that will satisfy you any time of the day.
Here are some additional Brazilian Recipes you might enjoy!
- 1 cup whole milk
- 1/2 cup butter
- 1/2 teaspoon salt
- 2 cups Manioc Flour (Tapioca Starch)
- 2 eggs - beaten
- 1 1/2 cups Parmesan cheese
- Add the milk, butter and salt to a sauce pan over medium heat. Remove it from the heat when bubbles begin to form.
- Mix in the Manioc Flour and set aside.
- When the mixture is cool enough to handle, slowly mix in the egg.
- After the egg has been completely mixed in, add the Parmesan cheese. You can substitute any hard cheese of your choosing.
- The dough at this point should be slightly less firm than a cookie dough.
- Form the dough into 1 inch round balls and place on a cookie sheet 2 inches apart. The dough will be quite sticky so it is handy to have a bowl of warm water on the side to clean your hands and help form the balls.
- Place the cookie sheets in a 400 degree oven for 15 - 20 minutes. When the puffs begin to brown remove them from the oven and place them on a plate to cool.
- The puffs are best served when still warm but can be stored covered in refrigerator and warmed over low heat in the oven.