Quick Brazilian Cheese Bread (Pão de Queijo)
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!
RELATED: Get a FREE trial of Amazon Prime to get access to 2-day grocery deliveries!
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
How to Make Brazilian Cheese Bread (Pão de Queijo)
- 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!
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?
- The BEST Mac and Cheese Bites (Three Cheese!)
- Easy Caprese Toast with Pan-Roasted Tomatoes, Basil, and Fresh Mozzarella (V)
- Sambal Aioli (Hot Chili Aioli) Dipping Sauce
- Baked Parmesan Zucchini (GF, V)
- Easy Breakfast Tacos (GF, DF, V Options)
- Middle Eastern Shakshuka (GF, DF)
- The Best Ever Dips: Creamy Avocado & Hummus (GF, DF, V)
- Easy Homemade Flour Tortillas (DF, V)
- Ridiculously Easy Maple Cinnamon Rolls
- Balinese Milk Tarts (Pie Susu)
- Mochi Waffles Recipe (Crispy On The Outside, Chewy On The Inside!)
- Homemade Egg Bagel Recipe (Easy + High Protein!)
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!
Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com
Quick Brazilian Cheese Bread (Pão de Queijo)
Ingredients
- ⅓ 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!
Nutrition
This post may contain affiliate links. Please read my disclosure policy.
Do NOT use CASSAVA flour! Some blogs indicate it’s interchangable with tapioca. I learned $10+ later it is NOT!
Hi Jane – yes that’s correct. You’ll want to use tapioca flour for this recipe.
That said, here is our Cassava Flour Recipe Collection if you are looking for ways to use up your cassava flour!
these are so deliciously addicting. Everyone i’ve made this for has loved it!
At first the mixture didnt come together and was crumbly so I added some milk and it ended up being super delicious!
my boys gobbled these up super quickly, I’ll have to double it next time!
We love these rolls, they’re always a hit. But can they be made ahead?
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)
I was surprised at how well it turned out since this is my first time making this. thanks!
loved that it’s super cheesy, just how I like it!
the texture and flavor was spot on.
Easily my favorite pao de quiejo recipe! Comes out perfect every time.
the best Pao de Quiejo recipe i’ve tried so far! the texture was perfect!
Would!Good looking and delicious indeed.Something to surprise family and friends with.I want to learn more from your receipes.
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.
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.
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!
Hi Sheryl! I usually use grated, but since it will be melted together, I don’t think it should matter as much whether you crumble or grate it.
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?
Hi Bernie! Sub = substitute, so this means that you can substitute the olive oil with unsalted butter if you prefer (I personally just use olive oil). And for tapioca flour, you can buy it at most grocery stores, or on Amazon: https://amzn.to/3u6Qoqh
My uncle is from Brazil and he loved this when I made it for the family!
The best pão de queijo recipe out there!!! My husband loves it so it’s a keeper!
Tastes just like my nana makes them!
Congrats on your website!!! I am so proud of you. All the blessing and success!!!
you are so sweet, thank you so much friend! 🙂