Best Bacon Baklava Recipes

BACON PECAN BOURBON BAKLAVA

Steps:

• 1. Preheat the oven to 350°F. Butter a 9- by 13-inch baking pan. 2. In a large bowl, thoroughly combine the figs and 2 tablespoons bourbon. Let stand until the bourbons soaks into the figs. Meanwhile, cook the bacon as directed until very well browned. Drain on paper towels, then crumble very finely. Very finely chop the pecans. Stir the bacon, pecans, and ½ cup sugar into the fig mixture. 3. Lay a sheet of phyllo into the bottom and up the sides of the pan. Lightly brush with melted butter. Repeat with 4 more phyllo sheets and butter. Spread one-third of the filling evenly over the phyllo. On a clean work surface, lightly brush 1 phyllo sheet with butter. Top with another phyllo sheet and lightly butter. Repeat with 3 more phyllo sheets and butter, then press the stack on top of the filling. Spread half of the remaining filling evenly on top. Repeat this layering of 5 phyllo sheets and bacon filling one more time. Top with 5 buttered and stacked phyllo sheets, buttering the top well. 4. With a small, sharp serrated knife, cut the baklava into 48 diamonds. Bake the baklava until dark golden brown, about 1 hour. 5. While the baklava bakes, bring the maple syrup, water, remaining ½ cup sugar, and remaining 3 tablespoons bourbon to a boil in a medium saucepan. Reduce the heat to medium and simmer for 5 minutes. As soon as the baklava comes out of the oven, pour the syrup evenly on top. Let stand for at least 3 hours and up to overnight.

BACON BAKLAVA

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Coarsely crumble bacon into a food processor; add almonds and dates. Cover and process until finely chopped., Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., Layer five sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the bacon mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter., Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake at 350° for 30-35 minutes or until golden brown., Meanwhile, in a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool completely on a wire rack. Cover and refrigerate overnight.

BACON BAKLAVA

Steps:

• 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.

BACON BAKLAVA

Steps:

• Preheat oven to 350°F
• In a food processor, pulse the nuts until they are ground, but not turned into meal. Add the bacon, sugar, and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.
• Begin layering the baklava. Brush a jellyroll pan, or sheet pan with sides, generously with the melted butter. Unroll the phyllo dough and cover the sheets with a piece of plastic wrap and a damp towel. This keeps the sheets from drying out while you are layering the baklava. Read the package for detailed handling instructions.
• Place a sheet of phyllo on the sheet pan and brush it with melted butter. Repeat with 6 more sheets of phyllo dough and butter for a total of 7 sheets. You do not have to cover every last inch of the phyllo with butter, but try and have it evenly dispersed between all of the layers. Spread 1/3 cup of the nut mixture evenly over the phyllo. Top the nuts with two more buttered sheets of phyllo. Continue sprinkling with 1/3 cup of the nut mixture adding two sheets of buttered phyllo until all of the nut mixture is used. Top with a final layer of 7 buttered phyllo sheets.
• Use a sharp knife to cut the uncooked baklava into 24 diamond shapes. Bake the baklava until it is brown and crisp, 30-35 minutes.
• While the baklava is baking, combine the water, sugar, and honey in a saucepan. Gradually heat the mixture until the sugar dissolves. Add the cinnamon stick and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes. Remove the pan from heat, add the orange flower water and cool slightly. Pour the syrup evenly over the baklava as soon as it comes out of the oven. Make sure you get the syrup in every crack and crevice. Leave to soak for several hours. Serve at room temperature and store leftovers in the refrigerator.

BACON BAKLAVA

Steps:

• 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 325 degrees F. 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.

BACON BAKLAVA RECIPE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
• Coarsely crumble bacon into a food processor; add almonds and dates. Cover and process until finely chopped.
• Brush a 13-in. x 9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.
• Layer five sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the bacon mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter.
• Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake at 350° for 30-35 minutes or until golden brown.
• Meanwhile, in a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool completely on a wire rack. Cover and refrigerate overnight.
• Yield: about 3 dozen.
• Originally published as Bacon Baklava in Taste of Home
• April/May 2010, p70
• Nutritional Facts
• piece equals 235 calories, 13 g fat (5 g saturated fat), 29 mg cholesterol, 485 mg sodium, 22 g carbohydrate, 1 g fiber, 8 g protein.
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