Pao de Queijo

Brazilian Pao de Queijo (cheese balls)
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  1. 2 cups whole milk
  2. 1 cup canola oil
  3. 1 kilo Manioc Starch (or 1 kilo Tapioca Starch)
  4. 2 Tbsp salt
  5. 500 grams shredded cheese
  6. 3 eggs, lightly beaten
  1. Pour oil and milk in a medium sized pot and place over high heat
  2. While milk and oil are heating mix manioc starch and salt in a large bowl
  3. Add cheese and stir to combine fully
  4. Once milk and oil have reached a full boil and begun to foam, remove from heat and to cheese mixture
  5. Use a spoon to combine until it gets too tough to mix
  6. Then knead with your hands until 95% of the flour mixture has been incorperated
  7. Add eggs and work into "dough"
  8. Once eggs are incorporated, form tablespoon size balls
  9. Place balls into a parchment lined tin, in layers, placing more parchment paper between each layer
  10. Freeze for at least 2 hours or until you are ready to bake them
  11. -----
To bake
  1. Preheat oven to 350f (180c)
  2. Line a baking sheet with parchment paper
  3. Place frozen cheese balls on baking sheet and bake for 20-25 minutes until lightly golden
  4. Serve immediately and enjoy!
  1. Another fabulous (and gluten free, woohoo) recipe from my Brazilian friends, Nomi Fink and Malki Landau.
  2. *Nomi likes to make a lot of these at once, freeze them in layers, and then transfer them to a zip top bag so they take less space in her freezer
  3. **These are also perfect for Pesach, because they are gluten free and you can make a whole bunch the first days of yuntif and just cook off what you need for a quick meal!
Peas, Love & Carrots