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Ingredients
| canola oil - for salads, woks and light frying: 1/4 cup |
| water: 1/4 cup |
| salt: 1 tsp |
| tapioca flour: 1 cup |
| eggs: 1 |
| whole plain yogurt: 1/3 cup |
| parmesan cheese (grated): 1/2 cup |
| mozzarella cheese, whole milk (shredded): 1/2 cup (grated) |
Brazilian Cheese Puffs (Pao de Queijo)
Credit: AllRecipes
User rating:
"This savory little snack is a perfect appetizer or party food. I'm borrowing this recipe from my Brazilian friend Crislei who is so kind enough to share this foolproof recipe."
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Prep Time
10 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
Directions
- Preheat an oven to 450 degrees F (230 degrees C).
- Combine the canola oil, water, and salt in a saucepan and bring to a boil. Place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in the egg. Stir in the yogurt, Parmesan cheese, and mozzarella cheese. Pour the mixture into mini-muffin tins.
- Place on middle rack of the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Bake until slightly golden, 25 to 30 minutes.