Brazilian flair stuffed brie with warm guava sauce is crunchy, gooey and gluten-free. The brie cheese was wrapped in the most famous Brazilian cheese bread that gives to this delicious appetizer a second layer of cheese.
In Brazil, you can find on every corner, a Brazilian cheese store that offers pão de queijo (name in Portuguese) balls stuffed with Brazilian cream cheese, dulce de leche, chocolate and guava. I love all these fillings and my favorite is the guava filling. I always feel that I want more cheese and guava inside of the cheese bread and my way to get it was to fill the cheese bread dough with Brie cheese. You can use Nutella, dulce de leche or anything sweet that you want on top. We topped ours with guava and it was delicious!!!
The Brazilian cheese bread recipe that we have been making for so long came from my grandma. The guava is a perfect addition to cut the richness of the Brie. We also served it with toasted pecans!! As you can see in the video its super easy to make. You can always make it the day before, cover with foil and bake right before you want to eat it. Enjoy it!!
Link of the day…
I believe that a couple of days ago I said that we have been watching Cooked, a Netflix documentary, and we’ve been obsessed with it. So far our favorite episode is Water. We’ve been learning so much about the history of food and it transformation. So, when I read on Kitchn that “France’s Favorite Grocery Store Only Sells Frozen Food” I was very surprised. I would never associate frozen food with French people, but with Americans. As I know, and watching this documentary just reaffirmed it, there’s no industrial food regarding quality that can beat homemade food.
- Roll the cheese bread dough like a pizza dough.
- Put in the Brie cheese in the middle.
- Cover the cheese with the dough and take off the excess dough.
- Make a thin layer over the cheese (It helps to be crunchy and cook evenly).
- Pre-heat the oven 350ºF.
- Add the Brie wrapped in cheese bread dough wrapped in foil for 30 minutes.
- Rise the over for 400ºF and take the foil.
- Bake for 25 more minutes or until golden.
- Just in case in the bottom is getting too dark you can gently flip the cheese to cook the top. In this case cover again the top with the foil. Let cook until you see the bottom is golden.
- GUAVA FILLING
- Cut in small pieces the guava paste and add the water to it over medium heat.
- To make it easy to dissolve the guava use a masher.
- Let cook for a couple minutes until it gets thick.
- Pour over the cheese bread or you can serve it on the side.
Beijos and Tchau!!