Bacon Baklava

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

Ingredients

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
SYRUP
2 c white sugar
1 c water
2 Tbsp honey
2 Tbsp lemon juice
1 stick cinnamon (4-inch)

The Cook

Cheryl Miller Recipe
x1
Well Seasoned
Port Orchard, WA (pop. 11,144)
traflet
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!
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Kitchen Crew
Baklava for breakfast?! Yummm.  I really liked the sweet & savory flavor combination in this recipe. Such a treat!

Directions

1
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.
2
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.
3
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.
4
Top with 4 sheets of phyllo, brushing each with butter. Sprinkle another cup of nut-bacon mixture, drizzle butter.
5
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.
6
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.
7
Bake 1 hour at 325º. Remove from oven; finish cutting diamonds; cool thoroughly.
8
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.
9
Pour warm syrup evenly over cooled pastry. Cool completely. Store loosely covered at room temperature.
Comments

1-5 of 67 comments

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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

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