bacon baklava

Name: Bacon Baklava
Cook time: 1 h
Yield: 48
Cuisine: Southern
Ingredients: 16 ounce(s) frozen phyllo dough; 1 1/2 cup(s) unsalted butter, melted; 2 cup(s) finely chopped walnuts; 2 cup(s) finely chopped pecans; 2 cup(s) finely chopped crisp cooked bacon; 3/4 cup(s) brown sugar, firmly packed; ## SYRUP; 2 cup(s) white sugar; 1 cup(s) water; 2 tablespoon(s) honey; 2 tablespoon(s) lemon juice; 1 stick(s) cinnamon (4-inch)

(6 RATINGS)

3.96K Pinches 10 Photos

Cheryl Miller

Port Orchard, WA

Updated on Sep 26, 2013

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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Blue Ribbon Recipe

We really liked the sweet and savory flavor combination in this baklava. Such a treat! Traditionally baklava is filled with nuts. We loved the smoky addition of chopped bacon in between the flaky phyllo layers. This is decadent and delicious.

— The Test Kitchen

prep time

cook time 1 Hr

method Bake

yield 48 serving(s)

Ingredients

16 ounces frozen phyllo dough
1 1/2 cups unsalted butter, melted
2 cups finely chopped walnuts
2 cups finely chopped pecans
2 cups finely chopped crisp cooked bacon
3/4 cup brown sugar, firmly packed
SYRUP
2 cups white sugar
1 cup water
2 tablespoons honey
2 tablespoons lemon juice
1 stick cinnamon (4-inch)

How To Make bacon baklava

Step 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.

Step 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.
Step 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.
Step 4

Top with 4 sheets of phyllo, brushing each with butter. Sprinkle another cup of nut-bacon mixture, drizzle butter.
Step 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.
Step 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.
Step 7

Bake 1 hour at 325º. Remove from oven; finish cutting diamonds; cool thoroughly.
Step 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.
Step 9

Pour warm syrup evenly over cooled pastry. Cool completely. Store loosely covered at room temperature.
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