Rustic Phyllo Cheese Nests

# 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

# Directions:

01 - Preheat oven to 350°F (180°C).

02 - Gently loosen and separate the shredded phyllo dough in a bowl. Drizzle with melted butter, olive oil, and a pinch of sea salt. Toss gently to coat evenly.

03 - Form small piles (about 2–2.5 inches wide) of the phyllo mixture on a parchment-lined baking sheet, pressing lightly to help them hold shape.

04 - Bake for 10–12 minutes until golden and crisp. Remove and allow to cool to room temperature.

05 - Arrange the phyllo nests on a serving board. Top each nest with a rustic hunk of cheese.

06 - Garnish with fresh thyme sprigs, drizzle lightly with honey if desired, and finish with cracked black pepper.

# Expert Advice:

01 -

Golden, shatteringly crisp phyllo that stays crunchy even after sitting out, because the butter does all the heavy lifting.
It looks like you spent hours in the kitchen when it actually takes less time than picking what to watch.
You can change the cheeses based on what's in your fridge, so it never feels like you're following a script.

02 -

Don't skip separating the phyllo before coating it; clumped strands won't crisp evenly and you'll end up with some soft spots that feel disappointing.
The nests cool down harder and crispier than they feel warm, so resist the urge to eat one straight from the oven—give them five minutes and they'll shatter in the best way.

03 -