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.
- 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.