Rustic Barnyard Cheese Nests (Printable)

Golden phyllo nests crowned with rustic farmhouse cheeses and fresh thyme, finished with honey drizzle.

# 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 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

# How to make it:

01 - Set the oven temperature to 350°F (180°C).
02 - Gently loosen the shredded phyllo dough and place it into a mixing bowl. Drizzle with melted butter, olive oil, and sprinkle with sea salt. Toss lightly to coat evenly.
03 - Form small nests approximately 2 to 2.5 inches wide on a parchment-lined baking sheet, pressing lightly to maintain shape.
04 - Bake the phyllo nests for 10 to 12 minutes until they turn golden and crisp. Remove from oven and allow to cool to room temperature.
05 - Place the cooled phyllo nests on a serving platter and top each with a rustic piece of cheese.
06 - Garnish with fresh thyme sprigs. Optionally drizzle with honey and finish with cracked black pepper to taste.

# Expert Advice:

01 -
  • They look like you spent hours in the kitchen when they actually take less time than a cup of coffee brewing.
  • Each bite is a perfect contrast of shattered crisp phyllo and creamy, tangy farmhouse cheese that makes you want another.
  • They're vegetarian, elegant, and honest—no fancy tricks, just good ingredients doing what they do best.
02 -
  • Don't over-toss the phyllo or you'll crush the delicate strands into a pulp—gentle hands make the crispiest nests.
  • The moment they come out of the oven is crucial; they'll crisp up even more as they cool, so resist the urge to overbake them.
03 -
  • Don't rush the phyllo separation—those few extra minutes of gentle loosening make the difference between crunchy and shattered.
  • Room temperature is your friend; let the nests cool completely so the texture stays crispy and the cheese sets just enough to hold together without being cold.
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