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How to Make Pao de Queijo, aka Brazilian Cheese Puffs

How to Make Pao de Queijo, aka Brazilian Cheese Puffs

Words Marian Bull

Easy to make and delicious to eat, this Brazilian recipe makes the perfect appetizer.

It’s always a challenge to find homemade hors d’oeuvres that are easy to make and impressive, but won’t weigh your guests down. You want something satisfying but not overpowering; easy to eat but not boring. Enter pao de queijo, the Brazilian cheese puff snack that’s quite similar to a French gougere or cheese puff. 

pao de queijo recipe

Like its French counterpart, the cheese puffs come together easily: mix dough, shape dough into balls, pop balls into oven. Unlike its French counterpart, it’s made with tapioca flour instead of your everyday all-purpose flour. (And tapioca flour is fairly easy to find at most grocery stores these days given its popularity as a gluten-free flour substitute.)

Pao de queijo, pronounced “pow-duh-kay-joe,” are easy to pile up on your favorite platter, and fun to watch as your friends take them down. We’ve included the recipe below (adapted from Kitchn) along with ideas for how to make them even more exciting.

pao de queijo recipe

Pao de Queijo Recipe

Adapted from Kitchn: Makes about 2 dozen 

Ingredients

2 cups tapioca flour

1 cup milk (we like whole milk)

1/2 cup vegetable oil

1 teaspoon salt

1 1/2 cups grated Parmesan cheese

2 eggs

Instructions

  1. Preheat oven to 450 degrees.
  2. Bring the milk, salt, and oil to a boil in a saucepan while stirring. Once boiling, remove from heat.
  3. Use a hand mixer to slowly mix in the tapioca flour with the rest of the mixture.
  4. Add the cheese and eggs and continue mixing until thoroughly mixed. The dough at this point will be sticky and stretchy.
  5. To portion out the puffs, we like using a cookie scoop, though you could also use an ice cream scoop. Scoop out the dough balls and place them on parchment-lined baking sheets.
  6. Turn down the heat to 350, and bake for about 20 minutes, or until the puffs are golden brown. Best enjoyed warm.
pao de queijo recipe

Pao de Queijo Variations

While this classic batch of pao de queijo will quickly win over your family, you might be looking to win points for creativity, too. Here are a few fun ways to spice them up.

Chives and Black Pepper

Fold some chopped chives and freshly cracked black pepper into your dough before balling them up for a peppery, garlicky kick.

Add Meat Bits

Fold bits of ham or bacon into the dough, or add some finely chopped chorizo for a Brazilian flourish.

Tiny BLTs!

Once they’re baked, slice the puff in half and turn them into mini BLTs or eggy breakfast sandwiches, or whatever your heart desires.

Tiny Breakfast Sandwiches!

Scramble an egg, then portion them into tiny egg sandwiches with a dab of hot sauce.

Hello Soft Cheeses

If you want to get real fancy, use a pastry bag to pipe in herbed goat cheese, ricotta, or any other soft creamy thing into the airy centers of your pao.

Go Herby

Add herbs like rosemary or thyme to your dough, for a depth of flavor and some green flecks in the finished product.

Still hungry? Try these easy appetizers that use puff pastry and our favorite dessert ideas.

Photos by Mia Reade Baylor

By Marian Bull

Marian Bull is a freelance writer for OXO, an editor, and cook living in Brooklyn. Her work has appeared in Lucky Peach, Saveur, Bon Appétit, The New Republic, and BuzzFeed. She hates apricots.

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