Rustic Phyllo Cheese Nests (Printable Version)

Crisp phyllo nests crowned with rustic farmhouse cheeses and fresh thyme, offering a charming appetizer.

# 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, rustic chunks
06 - 5.3 oz aged gouda, rustic chunks
07 - 5.3 oz tomme de Savoie or semi-soft farmhouse cheese, rustic chunks

→ Garnishes (optional)

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

# Steps to Follow:

01 - Set oven temperature to 350°F (180°C).
02 - Gently separate shredded phyllo dough and transfer to a mixing bowl. Drizzle with melted butter, olive oil, and a pinch of sea salt. Toss gently to coat evenly.
03 - Shape small phyllo piles approximately 2 to 2.5 inches wide on a parchment-lined baking sheet, pressing lightly to maintain form.
04 - Bake for 10 to 12 minutes until golden and crisp. Remove and allow to cool to room temperature.
05 - Place baked phyllo nests on a serving tray. Top each with a chunk of farmhouse cheese.
06 - Adorn with fresh thyme sprigs, drizzle lightly with honey if desired, and finish with cracked black pepper.

# Additional Tips::

01 -
  • The phyllo gets impossibly crispy, and that textural contrast with soft farmhouse cheese is genuinely addictive.
  • It feels elegant enough to impress guests but honestly takes less time to make than most people expect.
  • You can prep the nests hours ahead, then just dress them when people arrive, which means you're actually relaxed while hosting.
02 -
  • The phyllo will continue to crisp a little after it comes out of the oven, so don't overbake it thinking it needs to be more golden—that's how you end up with burnt edges.
  • If you make the nests ahead, store them in an airtight container and they'll stay crisp for hours, but don't add the cheese and garnishes until just before serving or everything gets soft and sad.
03 -
  • Use your hands to toss the phyllo with butter instead of a spoon—you'll feel when everything is evenly coated, and you won't accidentally compress the delicate strands.
  • If you want an herbier version, sprinkle the phyllo with herbes de Provence before baking for a subtle savory depth that plays beautifully with the cheese.
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