Make-Ahead and Storage Tips: If you have leftover Pão de Queijo, store it in an airtight container at room temperature for up to 2 days. To reheat, place them in the oven at 180°C for about 5-7 minutes until warmed through. For longer storage, you can freeze the dough balls before baking. Simply shape the dough into balls, place them on a baking sheet in the freezer, and freeze them for up to 1 month. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, simply place the frozen dough balls on a greased baking sheet and bake directly from the freezer, adding an extra 5-10 minutes to the baking time.
Now you’re ready to enjoy your Brazilian Cheese Bread! This simple but delightful recipe will undoubtedly become a favorite in your kitchen. The combination of textures—from the chewy interior to the crisp, golden crust—is irresistible. Plus, the best part is that it’s naturally gluten-free, so everyone can enjoy these delicious little cheese puffs!
