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Smoked Mozzarella Pão de Queijo

These delightful Brazilian cheese bread bites feature a twist on tradition with smoked mozzarella, creating an irresistibly chewy center with a crisp exterior. The distinctive tapioca flour base gives these gluten-free puffs their signature chewy texture while the smoked mozzarella adds depth and complexity to the flavor profile. Perfect as a snack, appetizer, or accompaniment to meals, these pão de queijo are surprisingly simple to make but deliver impressive results that will transport you straight to Brazil.

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Smoked Mozzarella Pão de Queijo - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Creating the Base Dough:
Properly cooking the tapioca mixture to achieve the right consistency before adding eggs.
Cheese Integration:
Balancing the smoked mozzarella and parmesan for ideal flavor depth and melting properties.
Proper Shaping:
Handling the sticky dough to create uniform balls that will rise consistently.
Baking Technique:
Achieving the perfect balance of crisp exterior and chewy interior through proper temperature and timing.
Smoked Mozzarella Pão de Queijo - secondary view

How to Create Perfect Smoked Mozzarella Pão de Queijo

Creating the Base Dough
Properly cooking the tapioca mixture to achieve the right consistency before adding eggs.
Cheese Integration
Balancing the smoked mozzarella and parmesan for ideal flavor depth and melting properties.
Proper Shaping
Handling the sticky dough to create uniform balls that will rise consistently.
Baking Technique
Achieving the perfect balance of crisp exterior and chewy interior through proper temperature and timing.
Baking Tips
For the best texture, make sure all ingredients are at room temperature before starting.
The dough can be prepared in advance and refrigerated for up to 1 day. Let it come to room temperature before scooping and baking.
Unbaked dough balls can be frozen on a baking sheet, then transferred to a freezer bag for storage. Bake directly from frozen, adding 5-7 minutes to the baking time.
If you can't find smoked mozzarella, substitute regular mozzarella and add 1/4 teaspoon of liquid smoke or 1/2 teaspoon of smoked paprika.
These puffs deflate somewhat as they cool, which is completely normal.
Tapioca flour (also called tapioca starch) is essential and cannot be substituted with regular flour.
For mini pão de queijo, make smaller balls and reduce baking time by about 5 minutes.
These are best enjoyed fresh from the oven, but can be reheated for 5 minutes in a 350°F (175°C) oven to restore their texture.
Smoked Mozzarella Pão de Queijo - tertiary view

Smoked Mozzarella Pão de Queijo

These delightful Brazilian cheese bread bites feature a twist on tradition with smoked mozzarella, creating an irresistibly chewy center with a crisp exterior. The distinctive tapioca flour base gives these gluten-free puffs their signature chewy texture while the smoked mozzarella adds depth and complexity to the flavor profile. Perfect as a snack, appetizer, or accompaniment to meals, these pão de queijo are surprisingly simple to make but deliver impressive results that will transport you straight to Brazil.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
Chef
JUE
Category
Bread, Appetizer, Snack
Difficulty
Easy
Cuisine
Brazilian, South American
Yield
24 cheese puffs
Dietary
Gluten-free, Vegetarian, Contains dairy
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Ingredients

Custard Cream
01
2 cups (250g) tapioca flour/starch
02
1 cup (240ml) whole milk
03
1/2 cup (120ml) vegetable oil
04
1 teaspoon salt
05
2 large eggs, room temperature
06
1 1/2 cups (170g) smoked mozzarella, grated
07
1/2 cup (50g) parmesan cheese, finely grated
08
1 tablespoon fresh thyme leaves (optional)
09
1/4 teaspoon garlic powder (optional)

Instructions

01
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
02
In a medium saucepan, combine milk, oil, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
03
Once boiling, immediately remove from heat and add all the tapioca flour at once. Stir vigorously until the mixture is well combined and forms a smooth paste.
04
Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl and wooden spoon if mixing by hand). Beat the dough for 2-3 minutes at medium speed to cool it down.
05
With the mixer running on low, add the eggs one at a time, fully incorporating each egg before adding the next. The dough will look separated at first but will come back together as you continue mixing.
06
Add the grated smoked mozzarella, parmesan cheese, and if using, thyme leaves and garlic powder. Mix until all ingredients are well incorporated.
07
The dough will be very sticky. Using a cookie scoop or two spoons, portion the dough into tablespoon-sized balls (about 1½ inches in diameter) and place them 2 inches apart on the prepared baking sheets.
08
If the dough is sticking too much to your hands or scoop, lightly moisten them with water or oil.
09
Bake for 20-25 minutes, until the puffs are puffed and golden brown. They should be crisp on the outside but still chewy in the center.
10
Allow to cool slightly before serving, as they will be very hot inside.
11
Serve warm for the best taste and texture.