The Show-Stopping Dessert: Dulce de Leche Stuffed Pão de Queijo

Are you a fan of Brazilian cheese bread (pão de queijo) and creamy dulce de leche? If so, you are in for a treat! These two classics are incredible on their own, but together, they create an irresistible combination. You absolutely have to try this recipe for Dulce de Leche Stuffed Pão de Queijo. Let’s get baking!

Ingredients for Dulce de Leche Stuffed Pão de Queijo:

• 7 oz (approx. 200g) Thick Dulce de Leche (choose a firm, spreadable consistency so it doesn’t melt away during baking);
• 1 1/4 cups (165g) Sour Cassava Starch (Polvilho Azedo);
• 3/4 cup (110g) Sweet Cassava Starch (Polvilho Doce);
• 1/3 cup (80ml) Water;
• 1/3 cup (80ml) Vegetable Oil;
• 1/3 cup (80ml) Whole Milk;
• 2 tsp (10g) Salt;
• 1 Large Egg;
• 1.5 cups (180g) Mild White Cheese, finely grated (such as Queso Fresco, Muenster, or a mild Mozzarella).

How to prepare Dulce de Leche Stuffed Pão de Queijo:

1. Start by portioning the dulce de leche;
2. Line a tray with parchment paper and lightly grease it with butter;
3. Using a teaspoon, scoop small dollops of dulce de leche onto the parchment paper. You should get about 25 portions;
4. Place the tray in the freezer for at least 1 hour until firm;
5. Now, let’s prepare the cheese bread dough;
6. In a bowl, combine the sour and sweet cassava starches and set aside;
7. In a saucepan, combine the water, oil, milk, and salt. Heat until it starts to simmer (you’ll see small bubbles forming), then immediately pour the mixture over the starches and mix well;
8. Lightly beat the egg in a small bowl, then add it to the starch mixture;
9. Add the grated cheese and knead everything together by hand until well incorporated;
10. Place the dough in the refrigerator to chill for 30 minutes;
11. Once chilled, take the dough and the frozen dulce de leche portions out;
12. Lightly dampen your hands with water. Take a small portion of dough, flatten it in your palm, place one frozen dulce de leche dollop in the center, and seal it well, rolling it into a ball;
13. Repeat the process until all dough is used;
14. Preheat your oven to 400°F (200°C);
15. Arrange the cheese bread balls on a baking sheet, making sure they aren’t touching;
16. Bake for 25–30 minutes until golden. Let them cool slightly before serving. Enjoy!

Serving Suggestions:

Dust a little powdered sugar over the cheese bread before serving for an extra touch of sweetness and a beautiful presentation. You can also freeze the unbaked stuffed pão de queijo for up to 90 days, baking them directly from frozen whenever you crave a treat.

A Little Fun Fact:

Did you know that dulce de leche is a beloved dessert across Latin America, including Argentina, Uruguay, Chile, Peru, Mexico, and Brazil? While its exact origin is debated, it is believed to have roots in Europe, specifically Spain, before being brought to Latin America by early settlers.

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