Rustic phyllo cheese nests (Printable Version)

Crisp phyllo nests crowned with rich farmhouse cheeses and aromatic thyme.

# What You'll Need:

→ Phyllo Hay

01 - 7 oz shredded phyllo dough (kataifi)
02 - 3.5 tbsp unsalted butter, melted
03 - 1 tsp olive oil
04 - Pinch of sea salt

→ Cheeses

05 - 7 oz farmhouse cheddar, cut into rustic chunks
06 - 5.3 oz aged gouda, cut into rustic chunks
07 - 5.3 oz tomme de Savoie or other semi-soft farmhouse cheese, cut into rustic chunks

→ Garnishes (optional)

08 - Fresh thyme sprigs
09 - Honey for drizzling
10 - Cracked black pepper

# How To Make It:

01 - Preheat oven to 350°F (180°C).
02 - Gently loosen and separate shredded phyllo dough in a bowl, then drizzle with melted butter, olive oil, and a pinch of sea salt. Toss gently to coat evenly.
03 - Arrange small piles of phyllo mixture, approximately 2–2.5 inches wide, onto a parchment-lined baking sheet, pressing lightly to maintain shape.
04 - Bake for 10–12 minutes until golden brown and crisp. Remove from oven and allow to cool to room temperature.
05 - Place phyllo nests on a serving board, top each with a rustic chunk of cheese, garnish with fresh thyme sprigs, drizzle lightly with honey if desired, and finish with cracked black pepper.

# Expert Advice:

01 -
  • It looks like you fussed for hours when you really spent maybe thirty minutes total, making you look like a kitchen wizard.
  • The phyllo gets genuinely crispy and shatters beautifully, and nobody expects that texture when they see it.
  • You can prep everything ahead and assemble moments before guests arrive, which means you're actually relaxed while entertaining.
02 -
  • Phyllo dries out fast and becomes brittle in a way that's frustrating to work with, so only separate what you're about to use and keep the rest covered with a damp towel.
  • Underbaked phyllo stays soft and chewy instead of crispy, so those extra minutes in the oven are non-negotiable—your nests should shatter slightly when you press them.
  • Room temperature is your friend here; warm cheese is gooey and messy, but room temperature cheese stays intact and lets you taste all those beautiful flavors without everything sliding around.
03 -
  • Keep melted butter warm but not hot when you toss the phyllo; cold butter won't coat evenly, but butter that's too hot will start cooking the phyllo before it hits the oven.
  • The parchment paper is not optional—phyllo sticks to bare sheet pans in ways that are genuinely heartbreaking, so protect yourself.
  • If you want to serve these to a large group without last-minute assembly stress, arrange the nests on the platter and set out the cheese nearby so guests can top their own—it becomes interactive and feels special.
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