Sometimes, for a larger meal or when I think of something quick for guests, I turn to ideas that stand out without requiring too much time or effort. Cheese appetizer candies quickly made it onto this list. They are made quickly, but you need to work a little organized, because the phyllo sheets dry out if you don't move with them. The first time I was nervous about them breaking or melting the cheese too much in the oven, but with a little attention, they turned out just right.
Quick Info
Total time: about 45 minutes (including cooling)
Preparation time: 30-35 minutes
Baking time: 3-4 minutes
Servings: depends on how large you cut the cheese, but about 20-24 pieces
Difficulty: easy
Recipe type: party appetizer or platter for guests
Ingredients
250 g hard cheese (ideally in a bar shape, for easy cutting into equal cubes)
1 package phyllo dough
a little oil, for brushing the sheets
kitchen twine (for tying the ends of the candies)
Preparation method
1. Cut the cheese into fairly large cubes, so that they are all about the same size. This helps with baking and the final appearance.
2. Carefully unfold the phyllo sheets, one at a time. Brush each sheet with a thin layer of oil to prevent drying, especially if you are working in a warm kitchen or if there is circulating air.
3. Cut the oiled sheets widthwise into equal strips. Each strip is then cut in half, so that there is enough dough to wrap around each cheese cube. Have the kitchen twine already cut into equal pieces ready, so you don’t waste time when you start forming the candies.
4. Place a cheese cube at the edge of each strip of phyllo dough and carefully roll it up, but without tightening too much. Wrap the cheese well, but be careful not to tear the sheet.
5. At the ends of each candy, twist the edges of the dough, as if wrapping a classic candy. It should maintain the candy shape, with twisted ends, not just a closed roll.
6. Tie each end of the dough with the prepared pieces of twine. It doesn't need to be overly tight, just enough to keep the candy closed. Repeat for all pieces.
7. Place the formed candies on a baking tray lined with parchment paper.
8. Put the tray in the fridge for 30 minutes. This step helps the dough not to dry out and the cheese not to melt suddenly when it goes into the oven.
9. Preheat the oven and bake the tray with candies for 3-4 minutes. Be careful: they bake very quickly and it’s important not to let the cheese ooze out. If you feel they are starting to melt too much, take the tray out, let it cool a bit, and if necessary, bake them in two batches.
10. Remove the tray from the oven and let the candies cool. This way they keep their shape.
11. Once cooled, gently remove the twine from the ends. Place them directly on a platter. They can be served immediately or kept until just before serving.
Why I make the recipe often
They are quick to prepare, you don’t need complicated ingredients, and you don’t have to stay long in the oven. They can be easily adapted and hold up well for a few hours on a platter, so no one has to worry about them spoiling. I also like that they are easy to portion and grab by hand, making them suitable for any type of party or informal meal.
Tips and variations
Tips
Always work with the phyllo sheets covered with a slightly damp towel if you are not using them immediately. They dry out quickly and become brittle.
If you notice that some candies are too close to the heat source and start to melt, let them cool a bit before continuing to bake.
Choose cheese that is firm enough so it doesn’t ooze immediately when baking.
Do not use synthetic or dyed twine – only food-grade kitchen twine.
Substitutions
You can also use another type of hard cheese (mature telemea, gouda, edam). However, soft or moist textures do not work as well, as they melt or ooze too quickly.
The oil can also be sunflower or olive oil, but a neutral taste is more suitable.
Variations
If you want a slightly different flavor, you can add a bit of cumin or sesame seeds sprinkled over the cheese before rolling the dough.
They can also be made with cheese combined with a little finely chopped green onion, but only if the cheese is still hard.
I haven't tried it yet, but sweet versions can also be made with small diced apples if you want a quick dessert on the same principle.
Serving ideas
They can be placed directly on platters as part of a cold buffet.
They are served hot, but also work well at room temperature.
You can arrange them on skewers, two or three at a time, for a different look.
Frequently asked questions
1. What can I do if the phyllo sheets break when I roll the candies?
If the sheet breaks, you can wrap the piece in a second strip of phyllo dough. It doesn’t affect the taste, it will just be a bit crispier.
2. Can I prepare the candies well in advance of serving?
You can prepare them 2-3 hours ahead and keep them cool, but after baking it’s best not to leave them overnight, as the phyllo loses its crispy texture.
3. How big should the cheese cubes be?
Ideally, about a mouthful – between 2 and 3 cm on each side, so they are not too small (so they don’t melt immediately), but not too large, so they don’t tear the dough when rolling.
4. If I don’t have kitchen twine, can I use something else?
You can try very thin strips of phyllo dough or, as a last resort, thin blanched leek strips, but the result will not be as uniform.
5. Can the candies be frozen before or after baking?
I do not recommend freezing, as the phyllo dough becomes soft or breaks when defrosted.
Nutritional values
The values are estimated, for one appetizer candy (from a total of 22-24, with 250 g cheese and 1 package of phyllo dough):
Approximately 50-60 kcal/piece
Protein: 2-3 g
Fat: 3-4 g
Carbohydrates: 3-4 g
Sodium varies depending on the cheese; it’s not a very salty recipe if you choose the right cheese.
The values can vary, especially depending on the type of cheese and how much oil you use for brushing.
Storage and reheating
Cheese appetizer candies are good while fresh or a few hours after preparation. If you need to store them, keep them covered in the fridge, but not more than 12-16 hours – the dough will soften. I do not recommend reheating in the oven or microwave, as the cheese tends to ooze and the texture is lost. If you want to maintain their appearance and texture, it’s best to prepare them on the day of serving.
Quick Info
Total time: about 45 minutes (including cooling)
Preparation time: 30-35 minutes
Baking time: 3-4 minutes
Servings: depends on how large you cut the cheese, but about 20-24 pieces
Difficulty: easy
Recipe type: party appetizer or platter for guests
Ingredients
250 g hard cheese (ideally in a bar shape, for easy cutting into equal cubes)
1 package phyllo dough
a little oil, for brushing the sheets
kitchen twine (for tying the ends of the candies)
Preparation method
1. Cut the cheese into fairly large cubes, so that they are all about the same size. This helps with baking and the final appearance.
2. Carefully unfold the phyllo sheets, one at a time. Brush each sheet with a thin layer of oil to prevent drying, especially if you are working in a warm kitchen or if there is circulating air.
3. Cut the oiled sheets widthwise into equal strips. Each strip is then cut in half, so that there is enough dough to wrap around each cheese cube. Have the kitchen twine already cut into equal pieces ready, so you don’t waste time when you start forming the candies.
4. Place a cheese cube at the edge of each strip of phyllo dough and carefully roll it up, but without tightening too much. Wrap the cheese well, but be careful not to tear the sheet.
5. At the ends of each candy, twist the edges of the dough, as if wrapping a classic candy. It should maintain the candy shape, with twisted ends, not just a closed roll.
6. Tie each end of the dough with the prepared pieces of twine. It doesn't need to be overly tight, just enough to keep the candy closed. Repeat for all pieces.
7. Place the formed candies on a baking tray lined with parchment paper.
8. Put the tray in the fridge for 30 minutes. This step helps the dough not to dry out and the cheese not to melt suddenly when it goes into the oven.
9. Preheat the oven and bake the tray with candies for 3-4 minutes. Be careful: they bake very quickly and it’s important not to let the cheese ooze out. If you feel they are starting to melt too much, take the tray out, let it cool a bit, and if necessary, bake them in two batches.
10. Remove the tray from the oven and let the candies cool. This way they keep their shape.
11. Once cooled, gently remove the twine from the ends. Place them directly on a platter. They can be served immediately or kept until just before serving.
Why I make the recipe often
They are quick to prepare, you don’t need complicated ingredients, and you don’t have to stay long in the oven. They can be easily adapted and hold up well for a few hours on a platter, so no one has to worry about them spoiling. I also like that they are easy to portion and grab by hand, making them suitable for any type of party or informal meal.
Tips and variations
Tips
Always work with the phyllo sheets covered with a slightly damp towel if you are not using them immediately. They dry out quickly and become brittle.
If you notice that some candies are too close to the heat source and start to melt, let them cool a bit before continuing to bake.
Choose cheese that is firm enough so it doesn’t ooze immediately when baking.
Do not use synthetic or dyed twine – only food-grade kitchen twine.
Substitutions
You can also use another type of hard cheese (mature telemea, gouda, edam). However, soft or moist textures do not work as well, as they melt or ooze too quickly.
The oil can also be sunflower or olive oil, but a neutral taste is more suitable.
Variations
If you want a slightly different flavor, you can add a bit of cumin or sesame seeds sprinkled over the cheese before rolling the dough.
They can also be made with cheese combined with a little finely chopped green onion, but only if the cheese is still hard.
I haven't tried it yet, but sweet versions can also be made with small diced apples if you want a quick dessert on the same principle.
Serving ideas
They can be placed directly on platters as part of a cold buffet.
They are served hot, but also work well at room temperature.
You can arrange them on skewers, two or three at a time, for a different look.
Frequently asked questions
1. What can I do if the phyllo sheets break when I roll the candies?
If the sheet breaks, you can wrap the piece in a second strip of phyllo dough. It doesn’t affect the taste, it will just be a bit crispier.
2. Can I prepare the candies well in advance of serving?
You can prepare them 2-3 hours ahead and keep them cool, but after baking it’s best not to leave them overnight, as the phyllo loses its crispy texture.
3. How big should the cheese cubes be?
Ideally, about a mouthful – between 2 and 3 cm on each side, so they are not too small (so they don’t melt immediately), but not too large, so they don’t tear the dough when rolling.
4. If I don’t have kitchen twine, can I use something else?
You can try very thin strips of phyllo dough or, as a last resort, thin blanched leek strips, but the result will not be as uniform.
5. Can the candies be frozen before or after baking?
I do not recommend freezing, as the phyllo dough becomes soft or breaks when defrosted.
Nutritional values
The values are estimated, for one appetizer candy (from a total of 22-24, with 250 g cheese and 1 package of phyllo dough):
Approximately 50-60 kcal/piece
Protein: 2-3 g
Fat: 3-4 g
Carbohydrates: 3-4 g
Sodium varies depending on the cheese; it’s not a very salty recipe if you choose the right cheese.
The values can vary, especially depending on the type of cheese and how much oil you use for brushing.
Storage and reheating
Cheese appetizer candies are good while fresh or a few hours after preparation. If you need to store them, keep them covered in the fridge, but not more than 12-16 hours – the dough will soften. I do not recommend reheating in the oven or microwave, as the cheese tends to ooze and the texture is lost. If you want to maintain their appearance and texture, it’s best to prepare them on the day of serving.