Bacon Baklava Recipe
Bacon Baklava Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. Bake: 35 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. Bake: 35 min. + chilling

Ingredients

  • 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

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.
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

1 piece: 235 calories, 13g fat (5g saturated fat), 29mg cholesterol, 485mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 8g protein.

  • 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
  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
  2. Coarsely crumble bacon into a food processor; add almonds and dates. Cover and process until finely chopped.
  3. Brush a 13-in. x 9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.
  4. 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.
  5. Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake at 350° for 30-35 minutes or until golden brown.
  6. 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

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Summy User ID: 1386846 211680
Reviewed Dec. 14, 2011

"I can't wait to make it."

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