Rustic Barnyard Phyllo Cheese (Print)

Golden phyllo nests paired with savory farmhouse cheeses and subtle herb and honey notes.

# Components:

→ 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

# Directions:

01 - Set the oven to 350°F (180°C) to prepare for baking.
02 - Loosen and separate the shredded phyllo dough, then place it in a bowl. Drizzle with melted butter, olive oil, and sprinkle with sea salt. Toss gently to ensure even coating.
03 - Shape the phyllo mixture into small nests about 2 to 2.5 inches wide on a parchment-lined baking sheet, pressing lightly to maintain their form.
04 - Bake the phyllo nests in the preheated oven for 10 to 12 minutes until golden and crisp. Remove and allow to cool to room temperature.
05 - Arrange the cooled phyllo nests on a serving platter. Top each nest with a rustic chunk of farmhouse cheese.
06 - Adorn the nests with fresh thyme sprigs. Optionally, drizzle with honey and finish with a sprinkle of cracked black pepper.

# Chef Secrets:

01 -
  • These look impossibly elegant but take barely half an hour from start to finish, making you look like a kitchen wizard.
  • The contrast between crispy, buttery phyllo and creamy, crumbly cheese is genuinely addictive, and guests always ask for the recipe.
  • You can prep the nests ahead and assemble just before serving, which means less stress when people arrive.
02 -
  • Don't skip the cooling step—it's when the phyllo actually becomes crispy, and serving them warm straight from the oven means they'll be more tender than crispy, which defeats the whole purpose.
  • Cut your cheese into actual hunks, not thin slices—the irregular shapes catch light differently and look far more rustic and intentional than anything neat or uniform would be.
03 -
  • If your phyllo starts drying out while you work, cover the unused portion with a barely damp kitchen towel—this prevents it from becoming brittle and impossible to shape.
  • Watch your oven carefully the last few minutes of baking; phyllo goes from perfectly golden to burnt remarkably fast, and every oven is slightly different, so trust your eyes more than your timer.
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