📝 About This Recipe
A beloved staple of Brazilian 'botecos' and birthday parties, the Cigarrete de Queijo is a masterclass in texture, featuring a shatteringly crisp pastry shell wrapped around a molten, gooey cheese center. These elegant, slender rolls utilize the versatile 'massa de pastel' to achieve a light-as-air crunch that contrasts perfectly with the salty, melted filling. Whether served as a street food snack or a sophisticated appetizer, these golden batons are the ultimate crowd-pleaser for any lover of melted cheese.
🥗 Ingredients
The Pastry & Filling
- 500 grams Massa de Pastel (Fresh pastry sheets) (Store-bought rectangular roll or homemade thin pastry)
- 300 grams Prato Cheese or Mozzarella (Cut into sticks roughly 8cm long and 1cm thick)
- 100 grams Parmesan Cheese (Finely grated, for the coating)
- 1 teaspoon Dried Oregano (To season the cheese sticks)
The Binding & Coating
- 2 large Egg Whites (Lightly beaten to act as glue and coating)
- 2 tablespoons All-purpose Flour (Mixed with a little water to create a thick sealing paste)
- 1/4 cup Whole Milk (To thin the egg wash slightly)
Frying & Finishing
- 1 liter Neutral Vegetable Oil (For deep frying (soy, sunflower, or canola))
- 1 pinch Fine Sea Salt (To season immediately after frying)
👨🍳 Instructions
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1
Prepare your workspace by clearing a large, dry surface. Cut the cheese into uniform batons (sticks) approximately 8cm long and 1cm wide.
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2
In a small bowl, sprinkle the dried oregano over the cheese sticks and toss gently to ensure each piece has a hint of herbal aroma.
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3
Unroll the 'massa de pastel' and cut it into rectangles. Each rectangle should be about 10-12cm wide (slightly wider than your cheese) and long enough to wrap around the cheese 2.5 times.
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4
Create a sealing 'slurry' by mixing the flour with a tablespoon of water until it forms a thick, glue-like paste.
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5
Place one cheese stick at the edge of a pastry rectangle. Fold the side edges of the pastry slightly inward over the ends of the cheese to prevent leakage during frying.
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6
Roll the pastry tightly around the cheese, ensuring there are no air pockets. Use a small dab of the flour slurry to seal the final edge firmly.
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7
In a shallow bowl, whisk the egg whites and milk together until frothy. In another shallow bowl, place the finely grated Parmesan cheese.
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8
Dip each rolled 'cigarrete' into the egg white mixture, then roll it immediately in the Parmesan cheese until evenly coated. This creates the signature crust.
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9
Place the prepared rolls on a tray lined with parchment paper and refrigerate for 15 minutes. This helps the coating set and prevents the cheese from bursting too quickly.
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10
Heat the vegetable oil in a deep pan or Dutch oven to 180°C (350°F). Use a thermometer or test with a small piece of dough; it should sizzle and rise immediately.
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11
Fry the rolls in small batches (3-4 at a time) to avoid dropping the oil temperature. Fry for about 2-3 minutes, turning occasionally, until they reach a deep golden brown.
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12
Use a slotted spoon to remove the rolls and place them on a wire rack or a plate lined with thick paper towels to drain excess oil.
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13
Sprinkle with a tiny pinch of fine salt while still hot, and serve immediately while the cheese is at its peak meltiness.
💡 Chef's Tips
Always ensure the pastry is sealed perfectly; any gap will cause the cheese to leak into the oil and splatter. If you cannot find 'massa de pastel', high-quality spring roll wrappers are an excellent substitute. Keep the pastry covered with a damp cloth while working so it doesn't dry out and crack. For an extra kick, add a tiny slice of pickled jalapeño inside the roll next to the cheese. Do not overcrowd the frying pan, as this leads to greasy, soggy pastry rather than a crisp snap.
🍽️ Serving Suggestions
Serve with a side of spicy guava jam (goiabada cascão with pepper) for a classic Brazilian sweet-and-salty pairing. Pair with a ice-cold Brazilian Pilsner or a refreshing glass of Guaraná soda. Offer a creamy garlic aioli or a traditional 'molho de pimenta' (Brazilian hot sauce) for dipping. These are best enjoyed as part of a 'salgadinhos' platter alongside Coxinha and Kibbeh. Arrange them vertically in a glass or ceramic jar for a modern, stylish 'cigar box' presentation.