Bacon Baklava

Recipe Rating:
 6 Ratings
Serves: 48
Cook Time:
Cooking Method: Bake


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 water
2 Tbsp honey
2 Tbsp lemon juice
1 stick cinnamon (4-inch)

The Cook

Cheryl Miller Recipe
Well Seasoned
Port Orchard, WA (pop. 11,144)
Member Since Oct 2012
Cheryl's notes for this recipe:
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!
Make it Your Way...

Personalize This
Kitchen Crew
Baklava for breakfast?! Yummm.  I really liked the sweet & savory flavor combination in this recipe. Such a treat!


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.

1-5 of 67 comments

Showing OLDEST First
(Switch to Newest First)
user Bobby Webb Bobdoescooking - Sep 15, 2013
Sounds delicious Cheryl!! You have been PINCHED!!! BOBBY:)
user Cheryl Miller traflet - Sep 15, 2013
Ooh - that felt good! Thanks for the pinch and have fun with the recipe!
user Tina Swain WisMs - Sep 17, 2013
OMG!!! I think I worship you! BRILLIANT!!!
user Cheryl Miller traflet - Sep 17, 2013
LOL - thanks Tina!
user Kitchen Crew JustaPinch - Sep 26, 2013
I shared a photo of this recipe. View photo

Gift Membership