Warm Brazilian cheese bread puffs (pão de queijo)

This Nici Wickes recipe nails these little bites that are a favourite in Brazil where they’re called pão de queijo, or cheese bread. They’re like choux pastry puffs or gougères, but much easier to make

By Nici Wickes
  • 30 mins cooking
  • Makes 40
  • Print


  • 250 gram potatoes (about 1-2 medium to large)
  • 500 gram tapioca flour (from supermarkets or health food stores)
  • 250 gram mozzarella cheese, grated
  • 2 handfuls cheddar and Parmesan cheese (mixed), grated
  • 3 eggs
  • 55 gram butter
  • 4 tablespoon oil
  • 1 teaspoon salt
  • 1/4 cup milk (if needed)


  • 1
    Preheat oven to 180°C. Line 1-2 baking trays with baking paper.
  • 2
    Boil and mash the potatoes.
  • 3
    Except for one handful of the grated cheddar/Parmesan mix, place the potatoes and all the rest of the ingredients into a stand mixer and mix until fully combined. Add a little milk, if necessary, to form a soft dough.
  • 4
    Take tablespoons of the dough and roll into small balls. Sprinkle over the remaining cheese. Bake in the oven for 20-30 minutes until the balls are risen and just beginning to colour. I add a small dish of water to the oven as it stops the cheese bread from drying out too much.
  • 5
    Serve warm, drizzled with some butter and sprinkled with salt, if you wish.


  • Makes 40 puffs approx. - The dough freezes well, so it’s perfect to have on hand for the party season.

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