Brazilian Pao de Queijo should be called crack bread. It’s like a Yorkshire pudding married a cheese biscuit. It’s crispy on the outside and filled with cheesy goodness inside. They’re VERY addictive.
Pao de Queijo should be called crack bread. My introduction to this delight was my first trip to Bogota on the hotel breakfast buffet. It’s not a buffet like you think. If you’ve seen the pictures from my trips there, you’ll read that it’s mostly fruit and cereal, some deli meats and cheese and two hot plates; one with soup and one with a quiche and a rotating mystery item. Sometimes it’s chicken, pork, pigs in blankets.
It truly is just a rotating mystery item. Anyway, they also have a selection of breads. The first trip I was there, I wasn’t not able to eat much that morning, but I grabbed a few what I thought to be rolls to nibble on and hopefully settle my stomach a bit.
It wasn’t a roll like you think. The crumb was crispy on the outside and tender on the inside. And the inside? Fully of cheese, dough-y goodness. My immediate thought was, “I must make these.”
I did a bit of research about how, but didn’t want to shell out mass money for some kind of flour that I wasn’t really going to use. So, I didn’t really bother looking for it. I thought it might be like masa that you have to buy in pounds. That’s why I haven’t made anything with that either. I have enough flours…I wish they sold smaller backs like do our regular all-purpose flour.
Anyway, it wasn’t until I received my last Foodie Penpals box did I have the opportunity to make these gems. I received arrowroot flour in the box. YES! And then, they announced global street food and… YES! No doubts what I’m going to make for that one…Pão De Queijo!! DUH!
They’re usually made with sour cassava flour. I couldn’t find any when I went to Carulla. There’s not really a “baking” aisle like we have? At least not at that one. I’m sure there’s another grocery story, but I can’t leave my bubble without adult supervision. So, I’ll have to wait until someone who can speak Spanish better than I can help me find it.
*sigh* Yes. I know I need to work on my Spanish with the FREE Rosetta stone I get. In fact, I may just do that some today. Or I may just nap. LOL
- Brazil shares a border with all South American countries except for Chile and Ecuador.
- Brazil was given to Portugal as part of the Treaty of Tordesillas in 1494 and the first person to officially claim Brazil for Portugal was Pedro Álvares Cabral.
- The Amazon River flows through Brazil, it is the 2nd longest river in the world (after the Nile).
- Around 60% of the Amazon Rainforest is located in Brazil.
- Brazil has one of the New 7 Wonders of the World, the Christ Redeemer statue, located in Rio De Janeiro.
- The state of Minas Gerais is famous for its abundance of gorgeous emeralds, aquamarines, topazes and other beautiful gems.
- There is not an exact single “national Brazilian cuisine“, but there is an assortment of various regional traditions and typical dishes.
These, to me at least, are similar to a popover type flavor but the dough is more like a…almost a pate choux? They were interesting to make and tasted yummy! I combined cottage cheese with parmesan cheese. Most recipes I found used Parm, but when I got into the weeds a few referred to cottage cheese. So, I combined the two!
Pao de Queijo should be called crack bread. It's like a Yorkshire pudding married a cheese biscuit. It's crispy on the outside and filled with cheesy goodness inside. They're VERY addictive.
- 2 1/2 cups arrowroot flour
- 1 cup milk
- 1 tablespoon margarine
- 1/2 cup egg substitute
- 1/4 cup cottage cheese, fat free
- 1/2 cup Parmesan cheese, shredded
- 1/2 teaspoon salt
- Preheat oven to 375.
- Place arrowroot flour in a medium mixing bowl.
- Heat a small saucepan on medium heat and add milk and margarine. Heat until the margarine melts and tiny bubbles form around the edge of the milk in the pan.
- Pour the milk over the arrowroot flour and stir continuously until combined. Allow to cool slightly then add the eggs; stirring until combined. Add the cottage cheese and Parmesan cheese and stir until combined.
- Roll the dough out into approximately 2 inch balls and place on a baking sheet coated with cooking spray or lined with a silpat.
- Bake at 375 for 25 to 28 minutes or until golden brown.
Amount Per Serving Calories 81Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 112mgCarbohydrates 15gFiber 1gSugar 1gProtein 2g