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Bacon Baklava

Who says bacon can't be dessert? One bite of this surprisingly good Bacon Baklava will convert any nay sayers. Preci D'Silva, Dubai, United Arab Emerates

36 ServingsPrep: 50 min. Bake: 35 min. + chilling

Ingredients

1-1/2 pounds Wright® Brand Bacon strips

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1 cup toasted chopped almonds
3/4 cup chopped dates
10 tablespoons butter, melted
20 sheets phyllo dough (14 inches x 9 inches)
1-1/2 cups sugar
1 cup maple syrup
1/2 cup water
2 tablespoons bourbon
2 teaspoons grated orange peel

Directions

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.

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Bacon Baklava (continued)

Directions (continued)

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.

Nutrition Facts: 1 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.