Rustic phyllo cheese nests (Print Version)

Golden crisp phyllo nests topped with rustic farmhouse cheeses and fresh thyme for an elegant appetizer.

# Components:

→ 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 hunks
06 - 5.3 oz aged gouda, cut into rustic hunks
07 - 5.3 oz tomme de Savoie or other semi-soft farmhouse cheese, cut into rustic hunks

→ Garnishes (optional)

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

# Directions:

01 - Preheat oven to 350°F (180°C).
02 - Gently loosen and separate shredded phyllo dough in a bowl; drizzle with melted butter, olive oil, and sprinkle with sea salt, then toss gently to coat evenly.
03 - Form small piles about 2–2.5 inches wide on parchment-lined baking sheet, pressing lightly to maintain shape.
04 - Bake nests in preheated oven for 10–12 minutes until golden and crisp; remove and allow to cool to room temperature.
05 - Arrange cooled phyllo nests on serving platter and top each with a rustic hunk of cheese.
06 - Garnish with fresh thyme sprigs, drizzle lightly with honey if desired, and finish with cracked black pepper.

# Expert Advice:

01 -
  • The phyllo gets shatteringly crisp while the cheese stays creamy and complex—that contrast keeps people coming back for more.
  • You can prep everything ahead and assemble in minutes, which means you're actually present when guests arrive instead of frantic in the kitchen.
  • It looks far more impressive than it actually is, which is the best kind of dinner party secret.
02 -
  • Phyllo threads can dry out in seconds if exposed to air, so work quickly once you've opened the package and don't let it sit uncovered between baths of butter.
  • The oven temperature matters more than you think—too hot and the phyllo burns before crisping, too cool and it stays pale and slightly chewy no matter how long you bake it.
  • Room-temperature cheese tastes infinitely better than cold cheese, and the nests stay crispest if you assemble them just before serving.
03 -
  • Buy whole blocks of good cheese and tear them by hand into hunks—the irregular edges look infinitely more thoughtful than neat cubes and catch light differently on the plate.
  • If your phyllo nests lose crispness during assembly, you can briefly warm them in a 150°C oven for 2-3 minutes just before serving without drying out the cheese.
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