Pao De Queijo Aka Brazilian Cheese Puffs Recipes

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BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.

Provided by GLOJAO

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 6

Number Of Ingredients 8



Brazilian Cheese Bread (Pao de Queijo) image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
  • Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
  • Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 39.9 g, Cholesterol 70.9 mg, Fat 22.6 g, Protein 6.3 g, SaturatedFat 4.7 g, Sodium 555.1 mg, Sugar 0.9 g

½ cup olive oil or butter
⅓ cup water
⅓ cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
⅔ cup freshly grated Parmesan cheese
2 beaten eggs

BRAZILIAN CHEESE PUFFS (PAO DE QUEIJO)

Provided by Elaine Louie

Categories     appetizer

Time 1h

Yield 32 small rolls

Number Of Ingredients 9



Brazilian Cheese Puffs (Pao de Queijo) image

Steps:

  • In an electric mixer with a paddle attachment, blend the tapioca starch, salt and baking powder on low speed.
  • Put the milk, oil, butter and 2/3 cup water in a small pot and bring to boil. Immediately pour it over the starch and mix at low speed until all the ingredients are blended and the dough is smooth, about 3 or 4 minutes.
  • Stop the mixer and crack in the eggs. Mix at low speed for 8 to 10 minutes until the dough becomes sticky. Stop to scrape down the bowl and blade, but quickly resume the mixing.
  • Stop the mixer and pour in the cheeses. Mix on low for 40 to 50 seconds, just enough to blend the cheeses into the dough.
  • Refrigerate for 2 hours.
  • Heat the oven to 375 degrees. With a small scoop take out small lumps of this soft, sticky dough and, after lightly dusting your hands with tapioca starch, form them into 1-inch balls. Keep dusting your hands as needed.
  • Place the rolls on a baking sheet about 2 inches apart. (Leftover rolls can be frozen, then thawed before baking.) Bake for 20 to 23 minutes, until the flecks of cheese are brown and the crust is lightly golden. Serve warm, as they may get tough as they get very cool.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 0 grams, TransFat 0 grams

335 grams tapioca starch (about 3 cups), plus more to dust your hands
18 grams salt (2 teaspoons)
1/4 teaspoon baking powder
2/3 cup whole milk
1/2 cup canola oil
1 1/2 tablespoons butter, softened
2 large eggs
94 grams grated Pecorino Romano cheese (about ¾ cup)
94 grams grated Parmesan cheese (about ¾ cup)

BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)

A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire. The manioc starch is what gives the cheese bread an incredible gooey and chewy texture, so try your best to use both types of manioc starches. I always buy manioc starch in big quantities when I find it so whenever I decide to make pão de queijo, and that is quite often, I don't have to go hunting for it. A few online sources are www.ipanemagirl.net, www.amigofoods.com, www.sendexnet.com. The result is a softer batter and a slightly sweeter cheese bread that is still very delicious. You can prepare this recipe ahead of time and freeze the little rolls unbaked for up to 3 months. Just pop one in the oven directly from the freezer, and in 12 to 15 minutes you'll have deliciously cheesy treats!

Provided by Leticia Moreinos Schwartz

Categories     Food Processor     Cheese     Egg     Bake     Kid-Friendly     Parmesan     Family Reunion     Party     Potluck     Small Plates

Yield Makes about 30 rolls

Number Of Ingredients 12



Brazilian Cheese Bread (Pão de Queijo) image

Steps:

  • 1 Place the grated Parmesan in the bowl of a food processor. Add the eggs and yolks and blend until you have a smooth paste, about 1 minute. Set aside.
  • 2 Place the two starches and salt in the bowl of an electric mixer fitted with the paddle attachment. Set aside.
  • 3 Place the milk, water, and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture all at once into the starch mixture and turn the machine on at low speed. Mix until the dough is smooth and the starch is all incorporated, about 2 minutes.
  • 4 Pause the machine and add the cheese and egg paste, scraping directly into the manioc starch mixture. Add the nutmeg, cayenne, and black pepper. Mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough will feel a bit sticky and moist.
  • 5 Transfer the dough to a bowl, cover it with plastic wrap, and chill for at least 2 hours in the refrigerator, or overnight.
  • 6 Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
  • 7 Wet your hands with olive oil (alternatively, you can flour your hands with manioc starch) and use an ice-cream scooper as portion control to make 1-inch balls, rolling them with your hands. Place them on the baking sheet, leaving 1 1/2 to 2 inches between each roll (or you can freeze them at this point by storing them in a ziplock bag for up to 3 months).
  • 8 Bake the cheese rolls in the oven until they puff up and look lightly golden brown, 12 to 14 minutes. To ensure even baking, rotate the pan once during baking time.
  • 9 Remove the baking sheet from the oven and place the rolls in a basket lined with a napkin. Serve immediately while they are still at their warmest and chewiest.

2 cups finely grated fresh Parmesan (or Pecorino Romano)
2 large eggs
2 egg yolks
1 1/4 cups sour manioc starch (povilho azedo)
3/4 cup manioc starch (povilho doce)
2 teaspoons kosher salt
1/2 cup whole milk
1/2 cup water
1/4 cup, plus 3 tablespoons extra virgin olive oil
A pinch of ground nutmeg
A pinch of cayenne pepper
A pinch of black pepper

BRAZILIAN CHEESE PUFFS - PAO DE QUEIJO (GLUTEN FREE)

This recipe comes from King Arthur's website. The dough will remind you of choux pastry, but it's made with gluten-free tapioca starch, which is available in Asian and Latin markets. KA recommends storing them at room temperature. They should be served warm, so reheat briefly in the microwave if they've been made ahead of time. I just love these with a glass of wine!

Provided by duonyte

Categories     < 60 Mins

Time 35m

Yield 18-20 rolls

Number Of Ingredients 8



Brazilian Cheese Puffs - Pao De Queijo (Gluten Free) image

Steps:

  • Preheat oven to 375 deg F. Lightly grease a large baking sheet or line with parchment paper.
  • Put the butter, water, milk and salt in a medium saucepan, and heat until the butter has melted and the mixture has come to a full boil. In the meantime, put the tapioca starch in the bowl of your stand mixer.
  • Pour the boiling mixture over the tapioca starch, beating to combine. Continue beating at a high speed until the mixture becomes smooth and elastic-looking - this will take only a couple of minutes.
  • Beat in the garlic and cheese until well combined.
  • Stick your finger into the dough. If it's uncomfortably hot, wait until it cools a bit. It should still be rather hot, but not uncomfortable.
  • With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
  • Drop the mixture in 2 tbl balls (about the size of a golfball) onto the baking sheet, spacing about 1 1/2 in apart. Don't worry if the surface is a little rough - it will smooth out as it rises and bakes. The balls will flatten a little, but should hold their shape.
  • Bake the rolls for about 20 minutes, until they have a freckled appearance (from the browning cheese) and begin to color a bit.
  • Remove from oven and serve hot. Reheat briefly in the microwave if serving at a later time.
  • Note: KA mentioned that tapioca starch or flour varies from brand to brand and even from batch to batch. You may need to add more tapioca, up to about 1/2 cup, to get a good consistency dough. If you've ever made cream puffs, that's the consistency you are looking for.

4 ounces butter
2 ounces water
2 ounces milk
3/4 teaspoon table salt or 1 teaspoon kosher salt
8 ounces tapioca starch, about 2 cups
2 teaspoons minced garlic
3 ounces grated romano cheese or 3 ounces grated asiago cheese, about 2/3 cup
2 large eggs, lightly beaten

BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)

Try baking a South American mainstay - these light and fluffy cheese puffs are best served warm from the oven

Provided by Jennifer Joyce

Categories     Snack

Time 50m

Yield Makes 24 small puffs

Number Of Ingredients 7



Brazilian cheese bread (pão de queijo) image

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
  • Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
  • Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
  • Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.

Nutrition Facts : Calories 111 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

oil or butter, for the baking sheet
250ml whole milk
125g unsalted butter
1 tsp salt
300g tapioca flour
2 eggs
100g parmesan, grated

PAO DE QUEIJO (CHEESE PUFFS-BRAZILIAN)

I have not made this recipe, but after having been to Brazil a few times, and after having found this recipe in the Brazilian Children's Fund Cookbook (Memorial Sloan-Kettering Cancer Center), I had to add this to my recipes. I hope it turns out as good as those I've tried in Brazil!

Provided by GinnyP

Categories     Breads

Time 40m

Yield 20 cheese puffs

Number Of Ingredients 6



Pao de Queijo (Cheese Puffs-Brazilian) image

Steps:

  • Preheat oven to 400 degrees F.
  • Bring the milk, salt, and margarine to a boil.
  • Remove from heat.
  • Slowly add manioc starch, stirring constantly until thoroughly mixed.
  • Add the cheese and eggs.
  • Knead until smooth.
  • Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
  • Sprinkle with Parmesan cheese.
  • Bake until golden brown.
  • Eat while hot.
  • Makes 20 cheese puffs.

Nutrition Facts : Calories 87.8, Fat 7.6, SaturatedFat 2.7, Cholesterol 26.9, Sodium 297.2, Carbohydrate 1, Sugar 0.1, Protein 4

2 cups sweet manioc starch or 2 cups sour manioc starch
1 cup milk
1/2 cup margarine (I prefer butter)
1 teaspoon salt
1 1/2 cups grated parmesan cheese
2 eggs

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