Brazilian cheese bread - pão de queijo

Brazilian cheese bread - pão de queijo

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(9 ratings)

Prep: 20 mins Cook: 30 mins


Makes 24 small puffs
Try baking a South American mainstay - these light and fluffy cheese puffs are best served warm from the oven

Nutrition and extra info

Nutrition: per serving

  • kcal111
  • fat6g
  • saturates4g
  • carbs11g
  • sugars0.5g
  • fibre0.1g
  • protein2g
  • salt0.3g


  • oil or butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • ½ x 250g pack unsalted butter
  • 1 tsp salt
  • 300g tapioca flour
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat the oven to 220C/200C fan/gas 7. Grease a baking sheet with oil or butter and set aside.

  2. In a medium saucepan add the milk, butter and salt and bring to a boil. Remove from heat and add the tapioca flour. Stir it vigorously and let cool a little.

  3. Pour the dough into a standing mixer or use a bowl and an electric hand whisk. Beat the dough until its cool. Beat the eggs in one at a time waiting until each one is completely incorporated before adding the next. When the dough is glossy and mixed add in the cheese. Beat again until mixed.

  4. Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.

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Comments, questions and tips

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Kirsty Johnson's picture
Kirsty Johnson
3rd Jun, 2020
Please change to 125g of butter. 1/2 250g is silly andvery misleading
5th Aug, 2019
These are so addictive. I've eaten loads since Friday. They are every easy to make but a word of warning, that dough may be great for grouting tiles but it gets everywhere, up the beaters and INSIDE the hand held mixer, so now the dried dough rattles inside the machine, I used a food processor the second time around. I used olive oil and a mix of Mozzarella, Vege Parmesan and Vintage Cheddar. My Brazilian co worker ate one fresh out of the oven and said it was perfect. I found by accident that if the dough is popped in the freezer for half an hour it loses the stickiness and is easy to roll into balls. Also the balls bake best from frozen, in a fan oven at 180 and reduce cooking time by ten minutes, no air gap at the top then and a beautiful golden colour and chewy texture inside. Absolutely delicious.
2nd Aug, 2019
Absolutely addictive. I've already made two batches since last night and eaten about seven of them. I gave one to my Brazilian co worker, she said it was perfect. I used tapioca flour which I had to order from Amazon, a beaten egg at room temperature and a mix of vegetarian Parmesan, shredded Mozzarella and vintage Cheddar. The dough is probably great for grouting tiles, but by accident I put some balls in the freezer for later use and when I got them out half an hour later I was able to re roll them into perfect balls. A word of warning, I have tried this recipe with both a hand mixer and my food processor and the dough is almost impossible to clean off. I now have a worrying rattle inside the hand mixer as the dough works its way up the beaters and inside the machine, then dries. Not good. I also only baked them for fifteen minutes at 180 in a fan oven. Interestingly, they cook better from frozen and you don't get the air space at the top of the ball. I love them, so moreish.
14th Apr, 2019
Not the most successful outcome but still tasty. Followed the recipe except I substituted the Parmesan with 50g each of mozarella and cheddar. After adding the eggs, the mixture became too liquid. So I had to add more tapioca starch (total 480g) and refrigerate the mixture to hold a ball-like shape. However in the oven it turned into flat biscuit-like discs. Still tasted lovely but not the right shape. Will try again - perhaps a different brand of tapioca flour/starch or a different recipe.
30th Jul, 2017
So, just back from Brazil, and discovered these amazing gluten-free(I'm coeliac, so every new GF food discovery is celebrated) cheesey balls of deliciousness and so excited to find a recipe to try when I got home. Thing is, tapioca flour is not easily come by in Ireland it would seem. However, I found "Harina de Manioc" in an ethnic food store and thought, great! That's the same thing! It's not. I realised this half way into my baking when I read that the "batter" should be "glossy". It was neither. Instead I had a crumbly, yellowish mixture, that looked like bread crumbs. My heart sank. So I did some googling and discovered that this "harina de manioc" aka Gari is effectively the OPPOSITE to tapioca flour, even though its extracted from cassava root. So there you go! I baked the mixture anyway and got some rather tasty (if a little hard to digest) balls of cheesy denseness. Not what I intended to make, but not a total waste... the hunt for tapioca flour continues...
4th Sep, 2017
Hi Omgcrusk, If you search for Brazilian shops online (or even amazon) you can get tapioca (= cassava) flour or - even better - sour cassava flour for the pao de queijo. Shops like wholefood and planet organic might have as well. The sour flour will give a better taste, the brand Yoki is not hard to find online by the name "Yoki sour starch" (amido azedo or polvilho azedo). Good luck!
14th Jan, 2016
This is the first British recipe that I have tried that produces good results! Thank you and well done! I'll be trying to substitute the butter for olive oil!
Rahela G
2nd May, 2020
I’ve tried these twice now, I’ve followed this recipe and another from a Brazilian co-worker. Both times the dough was too sloppy to form a dough ball, so I added more flour then when they’re cooked they came out with the density of a brick. Any tips? Also like another commentator I know how a rattling hand mixer as the dough works wraps around the attachments.
lulu_grimes's picture
5th May, 2020
Hi, This is Lulu from the Good Food team, was the dough too soft to spoon onto the tray when it was completely cold? The dough should be very soft, it's more a paste than a dough, like choux pastry, and you have to spoon it rather than shape it. Once it gets into the oven it puffs up. And you are right, it's much easier with a stand mixer, I'll amend the recipe and ask for it to be retested. I hope this helps.
4th Aug, 2019
What does 1/2 x 250g mean? Thank you. Sorry if this is a repeated question.
goodfoodteam's picture
8th Aug, 2019
Thanks for your question. It's half of a 250g pack of butter ie 125g. If there is a typical pack size we often use this in our ingredients.
29th Jul, 2019
Is there a button to change to US measurements? Also I'm sorry but I have no clue what 1/2 x 250g means. Any help would be appreciated. I know my Brazilian daughter-in-law will love these!
goodfoodteam's picture
8th Aug, 2019
There isn't a button to make a conversion and we don't include US measurements on the site but there are a number of online tools and charts available elsewhere.
17th Feb, 2016
We found these were far softer and chewier ( the way we like 'em) wit 10 mins less in the oven.
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