Pão de Queijo Waffles
Brazilian chewy, cheesy goodness.
If you love the chewy, cheesy goodness of traditional Brazilian Pão de Queijo, then you’re going to adore my waffle version. It’s incredibly easy to make, with all the flavors of the classic that we love in Brazil and that I learned from my godmother when I was just a kid—only three main ingredients, and no milk!
If you haven’t been introduced to Pão de Queijo yet, well this is the perfect time, and I’m honored to be your guide.
These waffles are ideal for a savory breakfast, brunch, or even a snack. They’re egg-based and packed with protein, but I also find they make quite the appearance in a dinner party appetizer platter, for example, when topped with something a little bit fancy.
I’ve served them with torn pieces of high-quality ham, draped like delicate fabric, or with slices of spectacular prosciutto (the type you could smell from miles away), sometimes with arugula lightly tossed in balsamic vinegar and sun-dried tomatoes preserved in olive oil. For the most luxurious versions, I’ve added dollops of sour cream and—you guessed it—tiny spoonfuls of caviar, turning the humble Pão de Queijo waffle into a Gatsby-worthy blini experience.
One of the things I love most about the waffle version is that it holds up well when reheated, a big advantage over the traditional form. If you have leftovers, you’ll find that by the next day, they’ve dried out slightly, transforming into marvelous crackers. I love serving these as a base for a French-style grated carrot salad, speckled with plump golden raisins. And to accompany them? Plenty of good white wine, of course.
In Brazil, we typically make Pão de Queijo with a mix of fresh cheese named Queijo Minas (when aged, Meia Cura) and Queijo da Canastra, an internationally acclaimed aged cheese with heavenly nutty tones. For these waffles, I use raw milk sharp white Cheddar and Parmesan cheeses, which offer a similar rich and tangy flavor and are easily available nationwide. The tapioca flour/starch I use closely matches what I’d find in Brazil, providing that signature chewiness that makes Pão de Queijo so irresistible.
Honestly, they’re fantastic just as they are—so rich and flavorful! But as a true butter believer, I can't resist adding a good pat to it. Either way, trust me, they’re bound to become a favorite!
