Prep Time
2 Hours
Cool Time
1 Hour 15 Mins
Yield
Makes 85 (serving size: 1 piece)
Photo: Iain Bagwell; Styling: Karen Shinto

How to Make It

Step 1

Preheat oven to 350°. Roast nuts on a rimmed baking sheet until dark golden brown, 8 to 10 minutes.

Step 2

Cook bacon in a large frying pan over medium-high heat, stirring often, until crisp, 10 to 12 minutes. Transfer to paper towels and let cool. Set aside 1/4 cup.

Step 3

Mix nuts, brown sugar, chile flakes, and larger amount of bacon in a medium bowl.

Step 4

Use a pastry brush to lightly coat a 9- by 13-in. baking dish with some melted butter. Arrange a sheet of filo in dish, crinkling so it fits. Brush with about 1 tbsp. butter. Layer 2 more sheets the same way, pressing down lightly before brushing with butter. Sprinkle 2/3 cup bacon mixture over filo.

Step 5

Repeat layers of 3 sheets of filo, butter, and bacon mix­ture until you use all the ingredients, ending with 4 sheets of filo. Brush any remaining butter over the top.

Step 6

Using the tip of a paring knife, cut baklava lengthwise into 1-in.-wide rows. Cut off a corner. Working from there, cut baklava crosswise on the diagonal into 1-in. rows to make diamond-shaped pieces. As you work, hold down top layer of filo with your fingers on either side of knife.

Step 7

Bake baklava until deep golden brown and flaky, about 45 minutes. In the last few minutes, heat marmalade, liqueur, and 1/4 cup water in a small saucepan, stirring, until mixture starts to boil. Pour hot mixture evenly over baklava and let cool completely. Cut into pieces and top with reserved bacon.

Step 8

Make ahead: Up to 1 day, chilled airtight.

Ratings & Reviews