Shortcut cheese puffs


Preparation info

  • Makes


    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

I love pão de queijo, the little Brazilian cheese rolls, but they’re kind of a pain to make, and I can never get the consistency just right. These rolls, made in a mini muffin tin from a thin batter, are more like chewy, cheesy popovers but satisfy a similar craving. If you have leftovers, they’re fantastic warmed up the next morning and eaten with coffee.


  • 1 cup (240 ml) milk
  • ½ cup (120 ml) vegetable oil
  • 1 large egg
  • 2 cups (240 g) tapioca flour (tapioca starch)
  • 4 ounces (115 g) grated Parmesan cheese



    Preheat the oven to 400°F (205°C). Spray a mini muffin tin with cooking oil spray.

    In a blender, combine all the ingredients. Pour into the muffin tin wells, filling them almost to the top. Bake until puffed and golden, about 20 minutes. Loosen the edges with a thin knife and pop the puffs out of the pan. Serve warm.