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pao de queijo recipe
- Total Time: 50 minutes
- Yield: 1 batch (approximately 24 balls) 1x
- Diet: Gluten-Free, Vegetarian-Friendly
Description
This pao de queijo recipe creates irresistible Brazilian cheese breads with crispy edges and a gooey, chewy center, perfect as a family-friendly snack or quick meal. It’s a naturally gluten-free dish featuring a smoky Calabrian chili swirl for added flavor.
Ingredients
- 4 cups polvilho azedo (sour tapioca starch)
- 1 cup full-fat milk
- 0.5 cup vegetable oil
- 1 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1.5 cups finely grated Parmesan-style cheese
- 0.5 cup shredded low-moisture mozzarella-style cheese
- 2 tablespoons sweet smoked paprika, divided
- 1 tablespoon finely chopped Calabrian chili in oil, drained
- 1 tablespoon extra virgin olive oil, for drizzling
Instructions
- Prepare the Batter: Preheat your oven to 400(Fahrenheit) and line a large baking sheet with parchment paper. In a medium saucepan, combine the milk, vegetable oil, and salt. Heat over medium-high heat until the mixture just comes to a simmer (showing small bubbles around the edges), but do not let it boil vigorously. Pour this hot liquid over the tapioca starch in a large heatproof bowl. Using a sturdy wooden spoon, stir vigorously until all the starch is moistened and a shaggy dough forms, breaking up any large lumps. Let this mixture cool for 5-10 minutes until it’s warm to the touch.
- Add Eggs & Cheese: Add the eggs one at a time, incorporating each fully before adding the next. Continue mixing for a few minutes until the dough becomes smoother and cohesive. Stir in the grated Parmesan-style cheese and shredded mozzarella-style cheese until evenly distributed. Then, divide the dough into two portions (one larger, about two-thirds, and one smaller, about one-third). To the smaller portion, add 1.5 tablespoons of the smoked paprika and the finely chopped Calabrian chili, mixing thoroughly until uniform in color. Return the flavored dough to the main plain dough. Gently fold and swirl the two doughs together a few times using a spatula or your hands, aiming for visible streaks and marbling (do not overmix). If the dough is too sticky, lightly dust your hands with a little tapioca starch.
- Shape & Bake: Lightly grease your hands with a little oil. Roll the swirled dough into small balls, approximately 1.2 inches in diameter. Place them 1 inch apart on the prepared large baking sheet. Bake for 20-25 minutes, or until the balls are puffed, golden brown on the outside, and the cheese is visibly gooey inside. The swirl will become more prominent as they bake. Remove from the oven and let cool on the baking sheet for 5 minutes to set slightly and remain chewy. To plate, arrange the warm pao de queijo, drizzle generously with extra virgin olive oil, and dust lightly with the remaining 0.5 teaspoon of smoked paprika. Serve immediately for optimal texture.
Notes
For an extra crispy result, try air frying your pao de queijo for 10-12 minutes at 350(Fahrenheit). If your dough seems too sticky to handle, lightly dusting your hands with a little tapioca starch helps immensely. These are best served warm.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 2 pieces
- Calories: 220 calories
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg