Recipe By Salads4me
Rating
Published Jul 17th
Prep 30m Cook 25m Additional 20m Ready In 75m
Servings 20 servings Calories 117.7

I grew up eating these tasty treats. Always served at the table as an appetizer prior to salad. Totally delicious.

Recipe Ingredients

  • 1 cup half-and-half
  • ½ cup vegetable oil
  • 1 pinch salt
  • 2 cups tapioca flour
  • 2 cups finely grated Pecorino Romano cheese
  • 2 eggs

Cooking Directions

  1. 1 Heat half-and-half, vegetable, and salt together in a saucepan over medium heat; constantly whisk until mixture just starts to boil, about 5 minutes. Remove from heat and pour mixture into a large deep bowl.
  2. 2 Stir tapioca flour into half-and-half mixture using a wooden spoon. Mixture will thicken quickly. Cool to room temperature, about 20 minutes.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Mix Pecorino Romano cheese and eggs into tapioca mixture using an electric mixer or by hand until dough has a paste-like texture. Continue mixing until dough is soft and stretchy. Roll dough into 2- or 3-inch balls and arrange on a baking sheet.
  5. 5 Bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. Serve warm.

Nutrition Facts

  • Calories 117.7
  • Carbohydrate 12.1 g
  • Cholesterol 23.1 mg
  • Fat 7.4 g
  • Protein 1.1 g
  • Saturated Fat 1.9 g
  • Sodium 12.5 mg
  • Sugar 0.1 g

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Chef's Notes

You can use milk or even light milk for those who want a lighter version. Tapioca flour can be found in specialty gluten-free shops; You can substitute 2 cups Parmesan cheese and 1 pinch sea salt for the Pecorino-Romano cheese; If this recipe is too challenging there is a wonderful company called Yoki(R) that make a pre-packaged version that is fantastic.

Reviews

  1. Amazing dish!!! Thank you for sharing. We had a new friend over for dinner and I (Southern Cook) decided to attempt a Brazilian Dinner. Followed the recipe exactly. Final preparation, used a little EVO on a barking prep mat and gloves to form the dough into a single roll. Cut the roll into 12 sections - Read more ...
  2. Delicious! I've never had Pao de Queijo before and am hooked! The measurements here were perfect even with using only 1 egg instead of 2. I was following a different recipe from this site that was failing me and ended up referring to this one to compare ingredients and help me fix my third attempt. - Read more ...
  3. I love this bread. It has the chewiness missing in GF breads. I have made it with ricotta cheese and it was great too. I make it more liquid to have a self flattening dough when it bakes. I use this for pizzas and even crackers. Very versatile. Play with this.
  4. Absolutely amazing! The only change I made was I used about 1 3/4 c. parmesan cheese and 3/4 c. extra sharp cheese. To us they were perfect. HINT: my batter was very soupy, I think because I missed the step of stirring in the tapioca starch/flour when you take the hot half and half mixture - Read more ...
  5. I am brazilian and it has been a long time I don't eat it a great brazilian cheese bread! Love it!
  6. Followed the recipe exactly and they were amazing!!!! We make these all the time and everyone loves them!
  7. Fabulous! Everyone loved these. The crust is crispy and the inside moist and delicious. It took my oven 30 minutes til done and beautiful. Loved these!
  8. Very authentic. When I told my Brazilian husband I was going to make Pao de Queijo he said they'd never turn out authentic because we can't get the ingredients here. When he tasted them he declared them authentic! I did use half and half but next time I'm going to try it with 2% milk - Read more ...
  9. We loved loved loved these. Using half 'n half gave the rolls the softest texture and the cheese made them gooey inside. Definitely a keeper recipe. I set them on the table then I asked my kids to taste and rate them. In 5 minutes they had completely disappeared. They are addictive! They puff up - Read more ...
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