Herb & Garlic Pão de Queijo
These delightful Herb & Garlic Pão de Queijo are cheesy, garlicky, and have a wonderfully chewy texture. Perfect as an appetizer or a savory snack, they're sure to impress with their rich flavor.
Equipment
- medium saucepan
- wooden spoon or spatula
- baking sheet
- stand mixer (optional)
Ingredients
Dough
- 1 cup Milk whole milk works best for richness
- 1/2 cup Water
- 1/2 cup Vegetable Oil or preferred neutral oil
- 1 teaspoon Salt
- 2 ½ cups Tapioca Flour Polvilho Azedo for a slightly tangier, chewier bread; Polvilho Doce for a milder, softer texture
- 2 Large Eggs lightly beaten
- 1 cup Mozzarella Cheese shredded
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Dried Italian Herbs or a mix of dried oregano, basil, and thyme
Instructions
Preparation
- Combine milk, water, oil, and salt in a saucepan and bring to a rolling boil over medium-high heat.
- Remove the saucepan from heat and vigorously stir in the tapioca flour until a shaggy dough forms.
- Let the mixture cool for 10-15 minutes until it is warm but not hot.
- Add the lightly beaten eggs to the tapioca mixture and mix thoroughly until the dough comes together.
- Incorporate the shredded mozzarella cheese, garlic powder, and Italian herbs into the dough until evenly distributed.
- Preheat oven to 375°F (190°C), grease a baking sheet, and roll the dough into 1-inch balls, placing them 1 inch apart.
- Bake for 20-25 minutes, or until the Pão de Queijo are puffed, golden brown, and slightly firm.
- Remove from oven and serve immediately, as they are best enjoyed warm.
Notes
For extra flavor, you can add a pinch of smoked paprika to the dough. Ensure tapioca flour is fully incorporated to avoid lumps. If using a stand mixer, make sure to scrape down the sides of the bowl periodically to ensure even mixing. These are best served fresh, but leftovers can be reheated briefly in a warm oven for a few minutes to restore some of their texture. Enjoy with your favorite dipping sauce or as a side to a meal!