Home » Recipes » By Course » Baked Goods » Quick Brazilian Cheese Bread (Pão de Queijo)
| | | | | | | | |

Quick Brazilian Cheese Bread (Pão de Queijo)

Brazilian Cheese Bread Pao de Quiejo
This post may contain affiliate links. Please see my disclosure policy. As an Amazon Associate I earn from qualifying purchases.

Pão de Queijo (aka Brazilian Cheese Bread) is a traditional snack that originated from Minas Gerais, Brazil. My college roommate Ananda first introduced me to this delectable snack at a Brazilian culture event and I’ve been hooked on these ever since! Since then, after LOTS of testing and tweaking, I’m glad to say we’ve perfected the recipe to make a delicious (and quick!) batch of Pão de Queijo that tastes just like the real thing!

Seriously, these Brazilian cheese balls are so incredibly crispy on the outside, gooey on the inside, and 100% addicting! You can enjoy it plain as a snack, or pair it with marinara sauce for a delightful appetizer! Oh, did I mention it’s naturally gluten-free and vegetarian?

Let’s get to it!

What You Need to Make Brazilian Cheese Bread (Pão de Queijo)

  • ⅓ cup olive oil , sub melted butter
  • 1 cup milk , regular or plant-based
  • 1½ tsp salt
  • 2¼ cups tapioca flour
  • 1 cup Parmesan cheese
  • 2 eggs , beaten
RELATED: Get a FREE trial of Amazon Prime to get access to 2-day grocery deliveries!

How to Make Brazilian Cheese Bread (Pão de Queijo)

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone baking mat .
  2. Add olive oil, milk, and salt into a saucepan on high heat. Once it comes to a boil, turn off the heat and remove from the burner.
  3. In a large bowl, add tapioca flour and pour in the hot liquid mixture. Mix with a spatula until combined.
  4. When dough is cool to touch, add in the eggs and parmesan cheese and knead until smooth.
  5. Allow the mixture to rest for 15-20 minutes to firm up. Then, using a cookie scoop, take a heaping tablespoon of the “dough” and place the cheese balls on the prepared baking sheet. Alternatively, you can also pour the batter into a mini muffin pan.
  6. Bake for 18-20 minutes, or until cheese balls are puffed and golden.
  7. Serve immediately. ENJOY!

Why are My Cheese Balls Chewy?

If you think something went wrong because your cheese balls turn out chewy, think again! Pão de Queijo is made with tapioca flour for a specific reason: to make it light, airy, and chewy. In fact, it’s very similar to the texture of Mochi Bread you might find in Asian bakeries. So if you notice that these Brazilian cheese bread has a different texture than your normal yeast bread, you’re right!


Looking for More Easy Snack Recipes?

Subscribe to DWELL and get new recipes delivered straight to your inbox! In addition, follow along on Pinterest, Facebook and Instagram to get all the latest updates!

If you make this Pão de Queijo recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!

Brazilian Cheese Bread Pao de Quiejo

Quick Brazilian Cheese Bread (Pão de Queijo)

DWELL by Michelle
Pão de Queijo (aka Brazilian Cheese Bread) is a traditional snack that originated from Minas Gerais, Brazil. Made with tapioca flour, parmesan cheese, and olive oil, this Pão de Queijo recipe makes 24 delicious cheese balls that are incredibly crispy on the outside, and gooey on the inside! Enjoy it plain as a snack, or pair it with marinara sauce for a delightful appetizer! Gluten-free and vegetarian.
4.93 from 13 votes
Prep Time 10 mins
Cook Time 20 mins
Resting Time 10 mins
Total Time 40 mins
Course Appetizer, Snack
Cuisine Brazilian
Servings 24 servings
Calories 236 kcal

Ingredients
  

  • cup olive oil , sub melted butter
  • 1 cup milk , regular or plant-based
  • 1 ½ tsp salt
  • 2 ¼ cups tapioca flour
  • 1 cup Parmesan cheese
  • 2 eggs , beaten

Instructions
 

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone baking mat.
  • Add olive oil, milk, and salt into a saucepan on high heat. Once it comes to a boil, turn off the heat and remove from the burner.
  • In a large bowl, add tapioca flour and pour in the hot liquid mixture. Mix with a spatula until combined.
  • When dough is cool to touch, add in the eggs and parmesan cheese and knead until smooth.
  • Allow the mixture to rest for 15-20 minutes to firm up. Then, using a cookie scoop, take a heaping tablespoon of the "dough" and place the cheese balls on the prepared baking sheet. Alternatively, you can also pour the batter into a mini muffin pan.
  • Bake for 18-20 minutes, or until cheese balls are puffed and golden.
  • Serve immediately. ENJOY!
Keyword cheese bread, pao de quiejo, quick and authentic brazillian recipes, tapioca flour

This post may contain affiliate links. Please read my disclosure policy.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




22 Comments

  1. At first the mixture didnt come together and was crumbly so I added some milk and it ended up being super delicious!

      1. Hi Eliza! These are always best when made fresh, but I’ve definitely made them the night before too and they will work! You can either microwave them for about 15-30 seconds (the fast way) or bake them in at 350 F for about 10 minutes when ready to eat the next day (the best way)

  2. 5 stars
    Would!Good looking and delicious indeed.Something to surprise family and friends with.I want to learn more from your receipes.

  3. Do I have to use tapioca flour, or can I sub regular flour? Hate to buy something that I only need a small amount than waste the rest.

    1. Hey Kimmy! Traditionally, pao de quiejo is made with tapioca flour. I’ve not tested with regular flour but knowing the textural difference between regular and tapioca flour, unfortunately I can’t recommend using regular flour.

  4. These look absolutely amazing and I think they would be a great addition on a chilly evening with a bowl of soup. I have one question as to the cheese; is it grated or crumbled? From the looks of the finished result, and the pockets, I assume the cheese has more texture than a pillow of grated cloud 🙂 Thanks for sharing!

  5. Please clarify: the ingtedient 1/2 cup Oliver i’ll,submelted butter- is this olive oil and melted butter combined? Where can you find Tapioca flour?