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Pastel de Queijo (Brazilian Cheese Pastry)
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Pastel de Queijo (Brazilian Cheese Pastry)

A recipe for Pastel de Queijo (Brazilian Cheese Pastry) inspired by our visit to San Diego, California! These flaky pastries are filled with a cheese mixture and fried until golden.

Prep Time
30 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings: 30 -40 Pastries
Course: Appetizer
Cuisine: Brazilian

Ingredients

Dough:
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 3 tablespoons vegetable oil 44 milliliters
  • 1 tablespoon cachaça or vodka, 15 milliliters
  • 1 tablespoon white wine vinegar 15 milliliters
  • 1 cup water 240 milliliters, cold
To assemble:
  • 6 ounces mozzarella cheese shredded, 170 grams
  • 2 ounces Parmesan Cheese grated, 57 grams
  • vegetable oil for frying

Instructions

To form the dough:
    Cup of Yum
  1. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt.
  2. Stir in the oil, Cachaça, and vinegar.
  3. Slowly add the cold water until the dough comes together.
  4. If too dry, slowly add a little more water. If too sticky to handle, slowly add a little more flour.
  5. On a floured work surface, knead the dough until smooth and elastic. Cover and allow to rest in the refrigerator for 30 minutes to 1 hour.
To assemble:
  1. In a large bowl, combine the mozzarella and parmesan cheese.
  2. Divide the rested dough in half. Place one half on a floured work surface and cover the other.
  3. Roll the dough in a very thin sheet about 1/16 inch (1.5 millimeters) thick.
  4. Use a 4-6 inch (10-15 centimeter) circular cutter to cut out round wrappers from the dough. Lightly dust with flour as needed to prevent sticking.
  5. Place about 1 tablespoon of the shredded cheese in the center of one circle.
  6. Fold the circle in half over the filling, pressing out any air and press together the edges to seal. Press a fork around the edges to seal further. Repeat with remaining circles and remaining dough.
  7. Fill a pot or deep fryer with at least two inches (5 centimeters) of vegetable oil and heat to 350˚F (180˚C).
  8. Add a few of the prepared Pastéis at a time, being careful not to overcrowd. Fry on each side until crisp and golden, about 3 minutes total. Be careful not to overcook or the filling may burst.
  9. Remove to a towel-lined plate with a slotted spoon. Repeat with remaining Pastéis.
  10. Serve the Pastel de Queijo warm. Caution: the melted cheese will be hot straight out of the oil.