Bacon Baklava

Photo: psfreeman

Who says bacon can't be dessert? From Preci D'Silva: Dubai, United Arab Emirates. Recipe published in Taste of Home April/May 2010.

Yield: 3 servings ( Serving Size: dozen )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Refrigerate: 8 Hours


Ingredients

  • 1 1/2 pound(s) bacon strips
  • 1 cup(s) toasted chopped almonds
  • 3/4 cup(s) chopped dates
  • 10 tablespoon(s) butter, melted
  • 20 sheets phyllo dough (14 inches x 9 inches)
  • 1 1/2 cup(s) sugar
  • 1 cup(s) maple syrup
  • 1/2 cup(s) water
  • 2 tablespoon(s) bourbon
  • 2 teaspoon(s) grated orange peel

Preparation

  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: 36 servings.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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