These cheese rolls remind me the Brazilian typical pão de queijo. They aren’t the same, I admit. But they make a respectable imitation. They are good at any time, for an aperitif and I am already thinking about preparing them again when my children will be home next time.
They are really easy to prepare. When I first read the recipe it seemed to be to have many passages – but they are so quick that it really doesn’t bother because the dough comes out perfectly.
I found this recipe on the blog Italian Notes, and I have changed a few things. I used half mustard and no pepper. I used Parmesan instead of pecorino cheese, as I prefer its taste to pecorino, which is stronger.
- 1 cup / 250 ml water
- 0.11 pounds / 50 g butter
- 1/2 tsp salt
- 0.33 pounds / 150 g flour
- 2 eggs
- 1/2 tsp mustard
- 0.11 pounds / 50 g grated Parmesan cheese
- Turn on the oven 356°F/180°C.
- Put water, butter and salt in a casserole and bring it to boil.
- Remove the casserole from the heat and add flour.
- Put it back on gas and mix the flour well until dough becomes glossy, well combined and does not stir to the sides of the casserole.
- Turn off the gas and add 1 egg at a time.
- Add mustard and grated cheese.
- Line a baking pan with parchment paper.
- Use a sac a poche or two teaspoons to form small balls like walnuts.
- Bake for 20/30 min or until lightly golden.
- Serve warm or at room temperature.
- Buon appetito!