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Bacon Baklava

 Bacon Baklava
Who says bacon can't be dessert? One bite of this surprisingly good Bacon Baklava will convert any naysayers. —Preci D'Silva, Dubai, United Arab Emerates
36 ServingsPrep: 50 min. Bake: 35 min. + chilling


  • 1-1/2 pounds bacon strips
  • 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


  • 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.
Nutritional 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.