Rustic Barnyard Cheese Nests (Printable Version)

Crisp golden phyllo nests topped with a variety of rich farmhouse cheeses, perfect for entertaining.

# 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 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

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

# Directions:

01 - Set the oven to 350°F (180°C) to warm up while preparing phyllo nests.
02 - Gently separate the shredded phyllo dough, place it in a mixing bowl, and drizzle with melted butter, olive oil, and a pinch of sea salt. Toss carefully to coat evenly.
03 - Shape small nests approximately 2–2.5 inches wide on a parchment-lined baking sheet by piling the phyllo mixture and pressing lightly to maintain shape.
04 - Bake the phyllo nests in the preheated oven for 10–12 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 piece of farmhouse cheese. Garnish with fresh thyme sprigs, drizzle lightly with honey if desired, and finish with cracked black pepper.

# Expert Tips:

01 -
  • These crispy nests feel fancy enough for a dinner party but take almost no skill to pull off.
  • The contrast between shatteringly crisp phyllo and creamy, funky cheese is something guests never forget.
  • You can prep the nests ahead and assemble everything just before serving, which is a lifesaver when entertaining.
02 -
  • Phyllo dries out fast, so don't unwrap the full package until you're ready to use it; keep the rest wrapped and covered with a damp towel.
  • Those nests must cool completely before you top them, or the residual heat will wilt the cheese and soften the crisp you worked to achieve.
  • The butter-to-phyllo ratio is crucial; too little and the strands won't crisp evenly, too much and they become greasy instead of delicate.
03 -
  • Don't skip the cooling step on the baking sheet; it lets the nests firm up and prevents them from becoming oil-logged if they sit on a warm surface.
  • If your phyllo seems dry or brittle when you open the package, lightly mist it with water and let it rest covered for five minutes before tossing with butter.
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