Saturday Snacks: Is EPCOT’s Pao de Queijo the Perfect At-Home Disney Snack?


In my humble opinion, the answer to the question above is a resounding yes. Although it’s hard to pick my favorite from the recipes that we’ve made thus far on Saturday Snacks (it’s like choosing your favorite kid, right?), when I look back at the recipes and consider how often I’ve remade them, Food and Wine Festival‘s Pao de Queijo rises to the surface. If you’re looking for a quick and easy way to usher a bit of Disney magic into your kitchen this Memorial Day weekend, might I suggest that you head straight to the recipe for this amazing Brazilian cheese bread?

As I mentioned when I first made this recipe for Saturday Snacks back in October of last year, my route while traversing the World Showcase during the Food and Wine Festival would always have me either heading straight to the Brazil Global Marketplace or making a stop at the booth at some point for my beloved Pao de Queijo. I don’t know what it is about the Pao de Queijo, but this toasty and warm combination of bread and cheese is just heavenly. And, much to my surprise when I first made it, the Disney at-home version is even better than what you and I receive in the park. Hands down.

The recipe is gluten free, so if that’s a box that you need to check, consider it checked by this magical recipe. The recipe also uses just six ingredients. If you’re like me, you don’t necessarily want a weekend recipe that requires thirty-seven different ingredients.

And while the recipe calls for a food processor, the trusty run-of-the-mill blender that’s hanging out in your cabinet will work like a charm. Trust me.

If you haven’t already discovered the deliciousness that is queso fresco, let me tell you that you’re about to have a new BFF. Queso fresco is a semisoft, easy to crumble cheese that has a delightfully salty flavor and will literally make anything you put it on better. Bowl of chili? Crumble some of that glorious queso fresco on top and enjoy. Quick quesadilla using last night’s leftover pulled chicken and some shredded cheddar cheese? Sprinkle a bit of queso fresco into that quesadilla before you fold it, and you’ll be a very happy camper.

I find myself making Pao de Queijo at least once a month, and sometimes twice. That same bowl of chili? A Brazilian cheese bread or two on the side is a wonderful thing. A rainy Saturday afternoon? Pao de Queijo is the perfect spirit-lifting remedy for all of your rainy day blues.

If you’d like a play-by-play of me making the Pao de Queijo, click on the recipe’s name to head over to the article. You’ll find additional insight and tons of pictures that’ll help explain each step. You’ll also find a Disney Dining video at the bottom of this article of me making the snack. Virtually join me in my kitchen and find out how very easy it is to make Pao de Queijo.

One additional piece of advice? Don’t forget the required one teaspoon of salt. I’ve been there and done that, and it wasn’t good. AT ALL. That one teaspoon of plain table salt makes all the difference in the world.

I could easily have an Instagram feed filled solely with pictures of puffy, pillowy, warm Pao de Queijo. It’s just that good, and it’s just that easy to make. Best at-home Disney snack? In my book? Yes.

Ready to bake up some amazing, toasty, cheesy Disney goodness? The recipe for Pao de Queijo is below.

Pao de Queijo (Brazilian Cheese Puffs)

Serves 8

  • 1 large egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups tapioca flour
  • 1/2 cup grated queso fresco cheese
  • 1 teaspoon salt
  1. Preheat oven to 400 degrees. Grease muffin tin.
  2. Place all ingredients in food processor and pulse until smooth. Scrape down side so everything is well blended. (Dough will be runny.)
  3. Pour equal amounts into muffin tin, filling each tin to about 2/3 full.
  4. Bake 18 to 22 minutes, or until lightly brown and puffy. Bread should have crispy outside and chewy inside.
  5. Remove from oven and let cool on rack for a few minutes. Eat warm.

Source: EPCOT International Food & Wine- Festival Recipes & Stories Celebrating 20 Years