Pão de Queijo is a Brazilian cheese bread made with tapioca flour that delivers a crispy, golden exterior and chewy, stretchy interior loaded with melted mozzarella and Parmesan. These addictive bites come together quickly and are best served warm.
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Preheat your oven to 400°F (200°C).
In a saucepan, combine the milk, oil, and salt. Bring the mixture to a light boil over medium heat.
Place the tapioca flour in a large mixing bowl. Carefully pour the hot milk and oil mixture over the flour and stir with a wooden spoon until combined. The mixture will be sticky.
Add the egg and stir until fully incorporated.
Add the grated mozzarella and Parmesan cheese, and mix with your hands until a sticky dough forms.
Lightly oil your hands to prevent the dough from sticking. Take small portions of the dough and roll them into compact balls, about 1-2 inches in diameter.
Place the dough balls on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until lightly golden and puffed.
Optionally, brush the warm cheese breads with a little melted butter immediately after taking them out of the oven. Serve warm.
Store cooled pão de queijo in an airtight container at room temperature for up to 2 days, or freeze baked and cooled pieces for up to 3 months; reheat in a 350°F oven for 5–7 minutes.
muffin tin · electric mixer or stand mixer (optional but recommended for smooth batter)
Tapioca flour (also called tapioca starch) creates the signature chewy texture. Regular flour won't produce the same result and isn't a true substitute; cassava flour is the closest alternative.
Yes. Bake and cool completely, then freeze in an airtight container for up to 3 months. Reheat in a 350°F oven for 5–7 minutes until warm and crispy.
Overmixing the batter or using the wrong flour develops gluten and compacts the crumb. Mix just until combined, and always use tapioca flour, not all-purpose flour.
Mozzarella and Parmesan are traditional; avoid soft cheeses. You can use aged Cheddar or Gruyère for variation, but reduce total amount slightly as they're sharper.
Bake until the tops are golden brown and puffed, about 20–25 minutes. They should be crispy outside but still soft inside when warm.
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