Pao de Queijo

(6 servings)

Preparation Time: 10 minutes (Additional 15 minutes for dough to rest)
Cook Time: 20 minutes
Total Time: 45 minutes

Introducing Brazilian cuisine month with the ever favorite pao de queijo. The main ingredients for this recipe are tapioca flour and parmesan cheese that come together in simplistic form to produce a great tasting dish. Tapioca flour is extracted from cassava root which is native to Brazil and has a unique texture because of the starch. This pao or bread can be had as an appetizer or a tea time snack. Usually made with parmesan cheese, you could get creative and try this recipe with Comte cheese if you like!


  • 2 cups tapioca flour
  • 2/3 cup grated parmesan cheese
  • 2 small cloves garlic minced
  • 1/3rd cup whole milk
  • 1/3rd cup water
  • ½ cup olive oil
  • 2 eggs beaten
  • Salt to taste


Preheat oven to 380F.

Mix olive oil, water, milk and salt in a saucepan on medium heat until it comes to a boil. Take off the heat and stir in the tapioca flour and minced garlic and mix well. Set aside for about 15 minutes.

Now stir in the beaten eggs and then the grated cheese and mix well.

Now form golf sized balls with the dough and place on a baking tray.

The balls should be well spaced to allow room for them to expand when baking.

Bake for about 15-20 minutes or until lightly browned.

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