Rustic Barnyard Phyllo Cheese (Print Version)

Crisp golden phyllo nests crowned with a variety of rustic farmhouse cheeses, ideal for savory bites.

# 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 semi-soft farmhouse cheese, cut into rustic chunks

→ Garnishes (optional)

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

# Step-by-Step Guide:

01 - Preheat oven to 350°F (180°C).
02 - Loosen and separate shredded phyllo dough in a bowl. Drizzle with melted butter, olive oil, and a pinch of sea salt. Toss gently to coat evenly.
03 - Shape small nests approximately 2–2.5 inches wide by placing the phyllo mixture onto a parchment-lined baking sheet, pressing lightly to hold form.
04 - Bake nests for 10 to 12 minutes until golden and crisp. Remove and cool to room temperature.
05 - Arrange baked nests on a serving board and top each with a rustic chunk of the assorted farmhouse cheeses.
06 - Garnish with fresh thyme sprigs, drizzle lightly with honey if desired, and finish with cracked black pepper.

# Top Tips:

01 -
  • It looks like you spent hours in the kitchen when you really just need twenty minutes and a warm oven.
  • Those crispy phyllo nests have a satisfying crunch that makes people reach for a second piece before they even taste the cheese.
  • You can prep the nests hours ahead and layer on the cheese just before serving, which means less stress when guests arrive.
02 -
  • Don't pack the phyllo too tightly when forming nests or they'll stay dense instead of becoming that signature shatteringly-crisp texture you're after.
  • The nests cool to their final crispness once they've come out of the oven, so if they seem a tiny bit soft at first, don't panic and put them back in.
03 -
  • The phyllo only needs the gentlest toss with butter so individual strands stay separate and crispy instead of clumping together into a dense cake.
  • If your phyllo dough seems dry before you butter it, work quickly and gently because damaged strands don't crisp up the same way.
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