Omer Recipes 2017: Day 21 | Pao de queijo

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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 21 days, which is 3 weeks of the Omer

Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.

And here’s today’s recipe, contributed by Rabbi B..

Pao de queijo

Ingredients

  • 2 pounds + 2 cups of Tapioca flour (or starch, it is all the same)
  • 2 pounds + 1 cup of shredded cheese – it can be: parmesan, romano, grana Padano, asiago, or a mixture of all
  • 5 eggs
  • 100 grams of butter (1 stick)
  • 1 cup of water
  • 1 tablespoon of salt
  • 2 cups of milk

Directions

  • Put the tapioca in a bowl.
  • Bring the water, butter and salt to a boil. Add this mixture to the tapioca starch. Mix well until it has a mealy consistency. Let it rest for 15-30 minutes.
  • Lightly whip together the 5 eggs.
  • Add the milk and the eggs, slowly, to the tapioca mixture. the mixture should not be too soggy, so you might not add all the milk, but add all the eggs.
  • Add the cheese, and if the consistency doesn’t allow you to hand shape small balls, put it in the fridge for 15 minutes
  • Make balls, and bake it at 400 degrees for approximately 20 minutes (or until the tops are lightly brown). I use a cookie sheet lined with parchment paper to bake the pao de queijo. When I make them, I take 2 cookie sheets, line them with parchment paper, put the pao de queijo in the freezer for 2 hours, and then put them in ziploc bags. Then I bake them, frozen, whenever I want them!

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