Rustic Phyllo Cheese Nests (Printable)

Crisp phyllo nests paired with rustic farmhouse cheeses and honey drizzle, ideal for elegant starters.

# What You 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

# Steps:

01 - Set oven temperature to 350°F (180°C).
02 - Loosen and separate shredded phyllo dough; place in a bowl. Drizzle melted butter, olive oil, and a pinch of sea salt over it, then toss gently to coat evenly.
03 - Shape small piles approximately 2–2.5 inches wide on a parchment-lined baking sheet, pressing lightly to hold their form.
04 - Bake for 10–12 minutes until golden and crisp. Remove and allow to cool to room temperature.
05 - Place phyllo nests on a serving board. Top each nest with a rustic chunk of farmhouse cheese.
06 - Add fresh thyme sprigs, drizzle lightly with honey if desired, and finish with cracked black pepper.

# Expert Advice:

01 -
  • They look fancy enough to impress, but honestly take less time than deciding what wine to serve.
  • The contrast between shatteringly crisp phyllo and creamy, tangy cheese is exactly what makes people go back for seconds.
  • You can prep the nests ahead and just add cheese when guests arrive, which is the whole point of good entertaining.
02 -
  • Phyllo dough is fragile—separate it gently or you'll end up with crumbs instead of nests, and there's no recovering from that.
  • Don't bake these too far ahead; they're best within an hour, though you can make the nests in the morning and add cheese when people arrive.
  • The oven temperature matters more than the time; too hot and they'll brown before crisping, too cool and they'll be chewy instead of shatteringly crisp.
03 -
  • Let your cheeses come to room temperature before serving so their flavors and textures are at their absolute best.
  • If you're worried about the phyllo not separating cleanly, carefully unroll it, let it breathe for a minute, and work with patience rather than force.
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