Bacon Baklava Recipes

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BACON BAKLAVA

Who says bacon can't be dessert? One bite of this surprisingly good Bacon Baklava will convert any naysayers. -Preci D'Silva, Dubai, United Arab Emerates

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield about 3 dozen.

Number Of Ingredients 10



Bacon Baklava image

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Coarsely crumble bacon into a food processor; add almonds and dates. Cover and process until finely chopped., Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., 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., Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake at 350° for 30-35 minutes or until golden brown., 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.

Nutrition Facts : Calories 235 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 485mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 8g protein.

1-1/2 pounds bacon strips
1 cup toasted chopped almonds
3/4 cup chopped dates
10 tablespoons butter, melted
20 sheets phyllo dough (14 inches x 9 inches)
1-1/2 cups sugar
1 cup maple syrup
1/2 cup water
2 tablespoons bourbon
2 teaspoons grated orange zest

BACON PECAN BOURBON BAKLAVA

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 4 Dozen

Number Of Ingredients 9



Bacon Pecan Bourbon Baklava image

Steps:

  • 1. Preheat the oven to 350°F. Butter a 9- by 13-inch baking pan. 2. In a large bowl, thoroughly combine the figs and 2 tablespoons bourbon. Let stand until the bourbons soaks into the figs. Meanwhile, cook the bacon as directed until very well browned. Drain on paper towels, then crumble very finely. Very finely chop the pecans. Stir the bacon, pecans, and ½ cup sugar into the fig mixture. 3. Lay a sheet of phyllo into the bottom and up the sides of the pan. Lightly brush with melted butter. Repeat with 4 more phyllo sheets and butter. Spread one-third of the filling evenly over the phyllo. On a clean work surface, lightly brush 1 phyllo sheet with butter. Top with another phyllo sheet and lightly butter. Repeat with 3 more phyllo sheets and butter, then press the stack on top of the filling. Spread half of the remaining filling evenly on top. Repeat this layering of 5 phyllo sheets and bacon filling one more time. Top with 5 buttered and stacked phyllo sheets, buttering the top well. 4. With a small, sharp serrated knife, cut the baklava into 48 diamonds. Bake the baklava until dark golden brown, about 1 hour. 5. While the baklava bakes, bring the maple syrup, water, remaining ½ cup sugar, and remaining 3 tablespoons bourbon to a boil in a medium saucepan. Reduce the heat to medium and simmer for 5 minutes. As soon as the baklava comes out of the oven, pour the syrup evenly on top. Let stand for at least 3 hours and up to overnight.

1½ sticks unsalted butter, melted, plus more for the pan
1 cup dried figs, finely chopped
5 tablespoons Maker's Mark® Bourbon
1 pound sliced bacon
3 cups pecans, toasted
1 cup sugar
½ (1-pound) package frozen phyllo dough (9 by 14-inch sheets), thawed
¾ cup pure maple syrup
½ cup water

BAKLAVA

Provided by Food Network

Categories     dessert

Time 9h55m

Yield 28 pieces

Number Of Ingredients 11



Baklava image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the nut mixture: Combine walnuts, sugar and cinnamon in a bowl. Mix until all ingredients are thoroughly incorporated, then set aside.
  • For the filo: Brush an 18-by-13-inch baking dish with clarified butter, then lay out 12 sheets filo dough in the baking dish, brushing clarified butter between each. Sprinkle a third of the nut mixture on top. Layer 4 more sheets of the filo dough on top, brush with butter and add another third of the nut mixture. Layer again with 4 more sheets of the filo dough, brush with melted butter and add the remaining nut mixture. Cover with 10 filo dough sheets, brushing clarified butter between each.
  • Use a knife to score the top of the filo dough into a diagonal crosshatch and bake for 1 hour. Let cool slightly.
  • For the baking syrup: Bring sugar and 4 cups water to a boil in a pot. Add lemon juice, vanilla, cinnamon sticks and orange peel and stir. Pour in honey and turn heat down low to simmer, then simmer for 10 minutes.
  • Pour syrup over the top of the baklava. Let sit overnight at room temperature before serving.

8 cups chopped walnuts
2 cups sugar
1/2 cup ground cinnamon
2 pounds unsalted clarified butter, melted
Two 8-ounce boxes filo dough (18 to 20 sheets per box), thawed
4 cups sugar
4 teaspoons freshly squeezed lemon juice
4 teaspoons pure vanilla extract
2 cinnamon sticks
Peel of 1 whole orange
4 cups honey

BACON BAKLAVA

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.

Provided by Cheryl Miller

Categories     Other Desserts

Time 1h

Number Of Ingredients 12



Bacon Baklava image

Steps:

  • 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.

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)

BACON BAKLAVA

Make and share this Bacon Baklava recipe from Food.com.

Provided by Raquel Grinnell

Categories     Dessert

Time 1h30m

Yield 48 pieces, 48 serving(s)

Number Of Ingredients 11



Bacon Baklava image

Steps:

  • 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.
  • 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.
  • 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.
  • Top with 4 sheets of phyllo, brushing each with butter. Sprinkle another cup of nut-bacon mixture, drizzle butter.
  • 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.
  • 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.
  • Bake 1 hour at 325 degrees F. Remove from oven; finish cutting diamonds; cool thoroughly.
  • 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.
  • Pour warm syrup evenly over cooled pastry. Cool completely. Store loosely covered at room temperature.

Nutrition Facts : Calories 218, Fat 15.5, SaturatedFat 5.3, Cholesterol 19.3, Sodium 97.8, Carbohydrate 18.8, Fiber 0.9, Sugar 12.7, Protein 2.6

16 ounces frozen phyllo dough
1 1/2 cups unsalted butter, melted
2 cups walnuts, finely chopped
2 cups pecans, finely chopped
2 cups bacon, crisp and finely chopped
3/4 cup brown sugar, firmly packed
2 cups white sugar
1 cup water
2 tablespoons honey
2 tablespoons lemon juice
1 stick cinnamon (4-inch)

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