Pastel de Queijo
Cheese pastry.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Pastel de Queijo, like other pastéis (plural of pastel), is believed to have its origins in the Chinese spring roll, brought to Brazil by Japanese immigrants. As immigrants adapted to local ingredients, they developed unique fillings, and the cheese pastel became a popular variation.
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Pastel de Queijo is a ubiquitous and beloved snack in Brazil, deeply ingrained in Brazilian street food culture and family gatherings.
Street Food Staple
Pastel de Queijo is commonly found in open-air markets (feiras), street food stalls, and lanchonetes (snack bars) throughout Brazil. It's a quick, affordable, and satisfying snack enjoyed by people from all walks of life.
Family and Social Gatherings
Pastel de Queijo is often prepared at home for family gatherings and parties. Making pastéis together can be a social activity, with different family members contributing to the preparation process.
Regional Variations
While the basic concept remains the same, regional variations exist in the type of cheese used and the additions to the filling. Some regions may prefer a specific local cheese, while others might add ingredients like ham, olives, or spices.
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Pastel de Queijo offers a delightful combination of savory, salty, and slightly tangy flavors, primarily driven by the cheese filling and the crispy fried dough.
The dominant flavor is the savory and often slightly salty taste of the melted cheese. Typically, the cheese used is a mild melting cheese like mozzarella, Queijo Minas, or a blend. The fried dough provides a crispy, slightly oily counterpoint to the rich cheese. Some variations might include herbs or spices in the cheese mixture for added complexity.
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Dough Consistency
The dough should be thin but strong enough to hold the filling without tearing. Resting the dough before filling allows the gluten to relax, making it easier to work with.
Cheese Selection
Choose a cheese that melts well and has a good flavor. A blend of cheeses can add complexity to the filling. Avoid cheeses that are too watery, as they can make the pastel soggy.
Frying Temperature
Maintain the oil temperature at around 180°C (350°F) for optimal crispiness. Too low, and the pastel will absorb too much oil; too high, and it will burn on the outside before the cheese melts.
Sealing the Edges
Ensure the edges are tightly sealed to prevent the cheese from leaking out during frying. A fork can be used to press the edges together securely.
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