If you’re a regular visitor to Disney, then you know that in recent years, they’ve upped their food game. There are multiple locations with fantastic high-quality food, and one of them is absolutely Epcot Food & Wine Festival. Luckily, Disney is more than willing to share their recipes, which means that you can cook some festival faves at home. This recipe also happens to be a secret menu item at Skipper Canteen, alongside the festival booth, but the Skipper Canteen version comes with a sauce that is not contained.

If you haven’t already guessed yet, we’re talking Pao de Queijo.

This recipe has been a favourite of my family’s whenever I make it. It’s also a bit different than Disney’s if you don’t have exactly the right cheese. I will say that when I cook this, my end product always ends up a little softer than the ones pictured from Skipper Canteen and the festival, but taste-wise? They’re bang on.

The Ingredients

So, what do you need to get started? Here’s your shopping list:

• One large egg
• 1/3 cup of olive oil
• 2/3 cup of milk
• 1 and 1/2 cups of tapioca flour
• 1/2 cup grated queso fresco cheese
• 1 teaspoon salt

For equipment, you’ll need a grater, a blender or food processor, and a muffin tin.

Making the Recipe

Step 1: Preheat your oven to 400F and grease the muffin tin. I chose to use a cooking spray, since it’s easier than using butter for getting into the edges of the muffin tin.

Step 2: Grate the queso fresco cheese.

Step 3: Combine all the ingredients together in the food processor, blender, or other mixer of your choice.

Step 4: Pulse (a light blend) until it looks mixed, then scrape the sides down. Pulse again for another few seconds.

Step 5: When it’s fully mixed, you’ll pour it into the muffin tin, filling it approximately two-thirds full.

Step 6: Then, it’s into the oven to bake for 18 to 22 minutes, or until they’re golden brown. Careful of overbaking, as they can quickly lose moisture (and don’t do what I did once and stick them in a heating drawer, where they fully dried out).

Step 7: Once they’re ready, you’ll want to consume them warm, which is when they’re tastiest! The cheese will be gooey and pull apart, and them being gluten-free makes them a fantastic option for anyone you want to bake these for.

I’ve made these about a dozen times now and admittedly, they never come out quite as craggy and similar looking as the picture despite using the right ingredients, but the taste? Oh, the taste is near identical. They’re an incredible star at parties because people can’t get enough, and are a delicious vehicle for charcuterie board items!

This recipe came from the Disney Food and Wine Festivals Coast to Coast Cookbook from 2017. It’s not sold broadly, but you might get lucky and find it online. If not, here’s the recipe page if you want a quick highlight of the recipe above!

If you want to buy this at the Disney parks, you can find it either at one of Epcot’s festivals or as the secret menu item at Skipper Canteen. I guarantee that the ones you make at home will be just as delicious, though, and a whole lot cheaper than a day at the parks!

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