Rustic barnyard phyllo cheese (Printable)

Golden phyllo nests crowned with rustic farmhouse cheeses and garnished with thyme and honey.

# 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 oz aged gouda, rustic chunks
07 - 5 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

# How-To Steps:

01 - Set oven temperature to 350°F.
02 - Loosen shredded phyllo dough gently and place in a mixing bowl. Drizzle with melted butter, olive oil, and a pinch of sea salt. Toss gently to achieve even coating.
03 - Create small piles approximately 2–2.5 inches wide on a parchment-lined baking sheet, pressing lightly to maintain shape.
04 - Bake for 10–12 minutes until golden and crispy. Remove from oven and allow to cool to room temperature.
05 - Arrange cooled phyllo nests on a serving board. Top each nest with a rustic chunk of cheese.
06 - Decorate with fresh thyme sprigs, drizzle honey if desired, and finish with cracked black pepper.

# Expert Suggestions:

01 -
  • They look like you spent hours in the kitchen when really you have warm, crispy nests ready in under half an hour.
  • The contrast between shattered phyllo and creamy cheese is genuinely addictive, and guests always ask for the secret.
  • You can prep the nests ahead and assemble at the last moment, turning stress into showmanship.
02 -
  • Phyllo dough will shatter if it's dry and clump if it's wet—the melted butter is the precise middle ground, so don't skip coating every strand.
  • Baking them to full crispness matters more than you'd think; underbaked phyllo tastes soft and disappointing, but golden-baked phyllo is shatteringly perfect.
  • Serve these soon after assembling because the cheese will soften the nests over time, which isn't bad but changes the textural magic that makes them special.
03 -
  • Buy phyllo dough that's labeled as kataifi for this recipe—it's the shredded version that creates those perfect hay-like nests, not the thin sheets you'd use for baklava.
  • If your phyllo dough is looking dry or brittle, you can leave it covered with a barely damp kitchen towel for 15 minutes to hydrate it slightly before using, but don't overdo it or it becomes impossible to work with.
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