In Brazil, these cheese delights are called pão de queijo, "cheese bread." They are made with tapioca starch, so they are naturally gluten-free. Eat them warm from the oven, when the outside is crisp and the inside is still chewy, soft and cheesy.
Instructions
Heat the oven to 375°F and grease a baking sheet with butter or cooking spray.
Sift the tapioca starch into a large bowl and set aside.
Combine the oil, water and salt in a pan and heat until almost boiling.
Pour the hot liquid over the tapioca starch and mix with a wooden spoon. Let the dough rest for 10 minutes.
Mix in the eggs, one at a time, then the cheese, until you have a smooth, sticky dough.
With oiled hands, roll teaspoonfuls of dough into balls and place them on the baking sheet about 1 inch apart.
Bake on the middle rack for 20 to 25 minutes, until puffed and starting to turn golden.
Nutrition133 estimated calories per serving
Notes
For speed, heat the liquids in the microwave: combine the water, oil and salt in a microwave-safe bowl and heat for about 1 minute. A little white foam on top is fine.
The dough balls freeze well. Freeze them on a tray, then store them in a bag and bake from frozen, adding a few minutes to the baking time.
Cheese puffs, or pão de queijo, come from the state of Minas Gerais and are eaten all over Brazil at breakfast or with coffee. They make a great snack and perfect appetizers for a Brazilian-themed party.