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bacon baklava

(6 ratings)
traflet avatar
Blue Ribbon Recipe by
Cheryl Miller
@traflet
Port Orchard, WA

The current trend of bacon bacon bacon got me thinking. Everyone knows the salty, smoky, rich flavor of bacon goes great with the addition of a heavy sweetness like brown sugar or molasses. I was more curious than anything else in developing this sweet and bacony baklava!

Blue Ribbon Recipe

We really liked the sweet and savory flavor combination in this baklava. Such a treat! Traditionally baklava is filled with nuts. We loved the smoky addition of chopped bacon in between the flaky phyllo layers. This is decadent and delicious.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 48 serving(s)
cook time 1 Hr
method Bake

Ingredients For bacon baklava

  • 16 oz
    frozen phyllo dough
  • 1 1/2 c
    unsalted butter, melted
  • 2 c
    finely chopped walnuts
  • 2 c
    finely chopped pecans
  • 2 c
    finely chopped crisp cooked bacon
  • 3/4 c
    brown sugar, firmly packed
  • SYRUP
  • 2 c
    white sugar
  • 1 c
    water
  • 2 Tbsp
    honey
  • 2 Tbsp
    lemon juice
  • 1 stick
    cinnamon (4-inch)

How To Make bacon baklava

  • 1
    Thaw the phyllo at room temperature for 2 hours. Cut in half crosswise to get sheets approximately 9x13 to fit the baking pan. Keep the phyllo covered at all times with waxed paper and a damp tea towel to keep it from drying out.
  • 2
    Lightly butter the bottom of a 9x13 cake pan. Place one sheet of the phyllo in pan and brush carefully with melted butter. Add 7 more sheets, brushing each with butter.
  • 3
    In a bowl, combine the walnuts, pecans, bacon and the 3/4 cup sugar. Mix well. Sprinkle 1 cup evenly over the pastry in the pan. Drizzle with some melted butter.
  • 4
    Top with 4 sheets of phyllo, brushing each with butter. Sprinkle another cup of nut-bacon mixture, drizzle butter.
  • 5
    Repeat the 4-sheet / nut mixture / drizzle routine 4 more times. Place the remaining 8 sheets of pastry on top, brushing each with melted butter.
  • 6
    With a sharp knife, cut diagonally, cutting to but not through the bottom layer. Continue cutting at about 1-inch spacing until you have approximately 48 diamond-shaped pieces.
  • 7
    Bake 1 hour at 325º. Remove from oven; finish cutting diamonds; cool thoroughly.
  • 8
    When pastry is cooled, prepare the syrup in a saucepan, combining the 2 cups sugar, the water, honey, lemon juice and cinnamon sticks. Boil gently for 15 minutes. Remove cinnamon, stir well.
  • 9
    Pour warm syrup evenly over cooled pastry. Cool completely. Store loosely covered at room temperature.
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