The “queijadinha” is a sweet muffin flavoured with cheese. It is a variation of the “queijada”, a sweet pastry of the Portuguese monastic confectionery tradition, which probably made its first appearance in the 18th century. Both of these recipes use the same ingredients, but the original one has a thin-crust base, used only rarely in Brazil.
It is a very popular recipe in Brazil and it can be found in pastries, bakeries (padaria) and supermarkets. It is perfect for dessert, snack and teatime.
There is some confusion about the difference between “queijadinha” and “bom-bocado”. These recipes are very similar but generally the “queijadinha” is made with cheese and the “bom-bocado” with coconut, even though there are versions of both recipes with cheese and coconut together.
A very well-known “queijadinha” is produced by “Doces Elite” in São Vicente (on the coast of São Paulo). It is sold all over the country and by street vendors on the beaches.
• 50 g queijo de minas curado or grated Parmesan
• 1 tablespoon melted butter, if you use “queijo de minas curado”
• 175 g sugar
• 50 g all purpose flour
• 2 large eggs (about 140 g)
• 250 ml di latte
• muffin/cupcake pan (metal or silicone)
- Blend together all ingredients with an electric blender. If you use Parmesan cheese don’t add the butter.
- Grease the muffin pan cavities (if it’s not nonstick pan) and place it on a baking sheet. The muffin pan cavities can be lined with paper or foil baking cups.
- Fill almost to the brim each cavity of the muffin pan.
- Place the baking sheet (with the muffin pan) in a preheated oven at 200°C. Fill the baking sheet with boiling water until water line reaches 3/4 of the way up the sides of the muffin pan (hot water bath).
- Bake for about 45 minutes and, if the batter is baked (there is no liquid mixture), grill for a few minutes, till golden brown.
- Let it cool, umould and keep in the fridge before serving.
Yield: 8 “queijadinhas”.
Posted on: 16 June 2013