We believe the addition of bacon makes everything better. As Baconeers, you should too. International foods are no exception. Try this recipe for Bacon Baklava for a mediterranean sugar rush and bacon-y goodness.
Try this recipe for Bacon Baklava for a Mediterranean sugar rush and bacon-y goodness.
1 ½ lbs. bacon strips
1 cup toasted chopped almonds
¾ cup chopped dates
10 tablespoons butter, melted
20 sheets phyllo dough (14” x 9”)
1 ½ cups sugar
1 cup maple syrup
½ cup water
2 tablespoons bourbon
2 teaspoons grated orange peel
- Start by cooking the bacon. If you don’t know how to do this yet, we probably can’t be friends. We recommend making the strips extra crispy.
- Crumble your bacon strips into a mixer or food processor. Add your almonds and dates and mix until everything is well-chopped.
- Using a brush (or your hands, we don’t judge), spread butter over a 13-in. x 9-in. baking pan.
- Add five sheets of phyllo dough into the buttery pan, covering each sheet with even more butter. Keep your leftover dough covered to keep it from drying out.
- Now, the best part: add the bacon mix.
- Repeat steps four and five twice. The very top layer should be phyllo dough… brushed with butter, of course.
- Use a sharp knife to cut into 1 ½-in. diamond shapes.
- Put your concoction into the oven and bake at 350° for 30-35 minutes or until golden brown.
- While it’s cooking, combine the remaining ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
- Pour this mixture over the warm baklava. Let it cool, then refrigerate overnight. Yeah, you have to wait before eating. Sorry.
- This recipe was adapted from Taste of Home. The original post can be found here.