These air-fryer cheese sticks swap the usual batter for phyllo dough, which crisps into thin, shattering layers and seals the mozzarella in so it melts instead of leaking. Cut the block into sticks about 1–1.5 cm (½ in) thick, wrap each one snugly in phyllo, then dip in beaten egg and roll in panko before air-frying at 180°C (350°F) for 10 minutes. Watch for the panko to turn an even golden brown; that is your sign the cheese inside has gone soft and stretchy. Short on time later in the week? Assemble a batch, freeze, and cook straight from frozen with a couple of extra minutes.
Instructions
- 1
Using a sharp knife, cut the mozzarella block into sticks about 1–1.5 cm thick.
- 2
Wrap each mozzarella stick tightly in a sheet of phyllo dough — this will crisp up into an extra-flaky outer layer.
- 3
Set up a breading station: beaten egg in one bowl, panko breadcrumbs in another.
- 4
Dip each wrapped stick in egg (fully coat), then roll in panko.
- 5
Air fry at 180 °C (350°F) for 10 minutes until crisp and golden.
10:00 - 6
Let cool for a minute, then break one open to reveal the stretchy cheese pull.
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Frequently Asked Questions
Why wrap them in phyllo?
The phyllo crisps into an extra-flaky outer layer and acts as a barrier that helps stop the melting cheese leaking out in the air fryer.
How do I stop the cheese oozing out?
Wrap the phyllo tightly with no gaps, coat fully in panko, and do not overcook. Freezing the wrapped sticks for 15 minutes first also helps them hold.
Can I prep them ahead?
Yes — assemble and freeze, then air-fry from frozen, adding a couple of minutes. Great to keep on hand for a fast snack.