Pao De Queijo Recipe

Sweat the onion

Heat 1 tablespoon olive oil in a small skillet over medium-low. Add the finely minced onion and a pinch of salt. Cook gently, stirring occasionally, until translucent and soft but not browned, about 6–8 minutes. Remove from heat and let cool to room temperature. Stir in the chopped parsley and black pepper; set aside.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat and set aside.

In a medium saucepan, combine 1 cup whole milk and 1 cup unsalted butter (cut into pieces) with 1 teaspoon salt. Heat over medium until the butter melts and the mixture just comes to a simmer. Remove from heat immediately when it starts to bubble around the edges.

Place 3 cups tapioca flour in a large mixing bowl. Pour the hot milk-butter mixture over the tapioca. Stir with a wooden spoon until a shaggy, hot dough forms and the flour has absorbed the liquid. Let the mixture cool for 8–10 minutes so it is warm but not hot (so the eggs won't scramble).

Add 1 cup requeijão (or cream cheese) to the warm dough and fold in until partially incorporated. Add 2 egg yolks and 2 whole eggs, one at a time, mixing well after each addition. The dough will be sticky and elastic.

Fold in 1 cup grated Parmesan and 1 cup grated mozzarella (or queijo minas). Mix until evenly distributed. If dough feels too stiff, add 1–2 tablespoons milk to adjust; if too loose, add 1–2 tablespoons tapioca flour.

Using lightly oiled hands or two spoons, portion the dough into 1.25–1.5 tablespoon-sized balls (about 1 inch / 2.5–3 cm) for bite-size, or 2 tablespoons (2–2.5 inch) for larger rolls. Aim for about 36 small rolls (servings below assume ~36 small).

Flatten each ball slightly in your palm and place about 1/2 teaspoon of the cooled onion mixture (from 'Prepare Onion Filling') in the center, then fold dough around the filling and roll again into a smooth ball, ensuring the filling is sealed inside. If the onion filling is very moist, squeeze briefly to remove excess liquid before filling.

Place formed balls on the prepared baking sheet 1 inch apart. If desired, brush tops lightly with a little milk or beaten egg for extra color (optional).

Bake in the preheated 400°F (200°C) oven for 15–20 minutes for small rolls, or 20–25 minutes for larger rolls, until puffed and golden on the outside. Midway through baking, rotate the pan for even color.

Remove from oven and let cool 5 minutes on the sheet, then transfer to a wire rack. Serve warm — pão de queijo are best the day they are baked while the interior is soft and cheesy.