Cheryl Miller Recipe

Bacon Baklava

By Cheryl Miller traflet

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Cooking Method:

Cheryl's Story

The current trend of bacon bacon bacon got me thinking. Everyone knows the salty, smoky, rich flavor of bacon goes great with the addition of a heavy sweetness like brown sugar or molasses. I was more curious than anything else in developing this sweet and bacony baklava!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Baklava for breakfast?! Yummm.  I really liked the sweet & savory flavor combination in this recipe. Such a treat!


16 oz
frozen phyllo dough
1 1/2 c
unsalted butter, melted
2 c
finely chopped walnuts
2 c
finely chopped pecans
2 c
finely chopped crisp cooked bacon
3/4 c
brown sugar, firmly packed
2 c
white sugar
1 c
2 Tbsp
2 Tbsp
lemon juice
1 stick
cinnamon (4-inch)

Directions Step-By-Step

Thaw the phyllo at room temperature for 2 hours. Cut in half crosswise to get sheets approximately 9x13 to fit the baking pan. Keep the phyllo covered at all times with waxed paper and a damp tea towel to keep it from drying out.
Lightly butter the bottom of a 9x13 cake pan. Place one sheet of the phyllo in pan and brush carefully with melted butter. Add 7 more sheets, brushing each with butter.
In a bowl, combine the walnuts, pecans, bacon and the 3/4 cup sugar. Mix well. Sprinkle 1 cup evenly over the pastry in the pan. Drizzle with some melted butter.
Top with 4 sheets of phyllo, brushing each with butter. Sprinkle another cup of nut-bacon mixture, drizzle butter.
Repeat the 4-sheet / nut mixture / drizzle routine 4 more times. Place the remaining 8 sheets of pastry on top, brushing each with melted butter.
With a sharp knife, cut diagonally, cutting to but not through the bottom layer. Continue cutting at about 1-inch spacing until you have approximately 48 diamond-shaped pieces.
Bake 1 hour at 325º. Remove from oven; finish cutting diamonds; cool thoroughly.
When pastry is cooled, prepare the syrup in a saucepan, combining the 2 cups sugar, the water, honey, lemon juice and cinnamon sticks. Boil gently for 15 minutes. Remove cinnamon, stir well.
Pour warm syrup evenly over cooled pastry. Cool completely. Store loosely covered at room temperature.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Pork
Regional Style: Southern
Collection: Holiday Baking
Hashtags: #honey, #sweets, #pastry, #greek

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Susan Kozgus lionessk
Oct 25, 2014
My husband is Turkish, where baklava originated. I'm not sure how he would feel about this. I think it sounds amazing and can't wait to try it!
Nov 20, 2013
First time ever making Baklava. It is a hit with everyone I've shared it with. I'm adding it to my list of Goodies To Give For Christmas.

Be sure to get your bacon cooked really crisp so there aren't any chunks of fat. I wasn't able to get the full 2 cups of bacon in it this time but will get it next time.
Nov 20, 2013
I tried this recipe and say it's Family Tested & Approved!
Kc Jenkins Kc_Jenkins
Nov 12, 2013
Leslie, it's such a rich desert that it's commonly cut into very small pieces, traditionally diamond shaped.

Leanne, the time consuming part is the brushing of each layer with butter, but that is what makes it so very fantastic and flaky. It's worth it. Main trick you need to remember is to keep the phyllo dough covered with a slightly damp towel until you place it in the pan and brush it. It is so thin it dries out very fast and then it's impossible to deal with.