Bacon Baklava, You’re a Gift to Myself


You can now purchase my handmade candy bars and marshmallows at http://www.bonbonbar.com/
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If someone had the singular genius to publish a cookbook entitled Bacon Desserts, I’d be all over it. I’ve yet to have a bacon dessert that I didn’t love. Bacon can go sweet/salty, chewy/crispy, smoky/simply savory, and star or supporting player.

This baklava recipe plays with bacon’s infinite variety. It is mixed into a filling of almonds and dates — the almonds bring out its crisp savoriness while the dates bring out its sweet chewiness. The syrup poured over the baklava is made of maple syrup, orange peel, and bourbon. All contribute generally to the depth of flavor and the requisite stickiness, but the maple syrup and orange peel also remind me how much I like to eat the bacon that falls into pools of maple syrup on my breakfast plates, and the bourbon goes so well with smokiness.

I looked at other baklava recipes before making this recipe, and I’m happy that this recipe uses dates instead of brown sugar and maple syrup instead of honey.

Bacon is such an iconic part of breakfast that it’s easy to rhyme it with dessert foods that resemble breakfast food… to the point that it seems like bacon can go with anything. Scrambled eggs translates to egg-based desserts that would be good with bacon, such as custards (ice cream, bread pudding, creme brulee, creme anglaise). Orange juice and apple juice translate to fruit desserts, such as tarts and pies. Toast translates to breads, such as stollen and croissants. Chocolate chip pancakes translate to cake and chocolate. Mmmmm… bacon and chocolate. I also have it on good authority that bacon can go well with raisins. And if only I’d had the courage to sprinkle bacon on my Nutter Butter Banana Cake back in the day, especially since it was based on the Elvis sandwich.

This recipe also reminds me of those broiled bacon-wrapped dates stuffed with almonds and either parmesan or blue cheese. I know I’ve stepped over some line to want to try bacon baklava with the addition of parmesan or blue cheese…. but I can’t help it. And I don’t mind how much that dish would seriously blur the line between sweet and savory.

Of course, bacon has two main challenges in desserts: its grease and the fact that it’s meat… but I’m willing to work to overcome them.

In terms of this recipe as written, I will make it a little differently next time. It says to bake it at 400F for 10 minutes before finishing it at 325 for 1 hr. The phyllo browned very quickly at 400F and then didn’t take the full time to finishing cooling; and it was hard to tell doneness because it was so dark on top. Next time, I’ll try keeping it at 325 the whole time.

Also, this recipe calls for 1.5# bacon for a 13×9 pan. That’s a lot of bacon. It can probably be decreased by at least a 1/3, and supplemented with more nuts and dates. I love bacon and all, but a little can go a long way, too.

17 Responses to “Bacon Baklava, You’re a Gift to Myself”

  1. catherine Says:

    So maybe I’ll try the bacon sweet thing with Morningstar’s veggie version! Just wanted to say Happy New Year and how much I’ve enjoyed your blog this year!

    Enjoy!

  2. Nina Says:

    Thank you, Catherine!!! Happy New Year to you, too! You certainly kicked it off well - with the Humboldt Fog plate. :) I have to find me some Cerignola olives….

  3. Natalie Says:

    O….M…..Gawd! That looks divine! I NEVER thought about baklava in bacon form. That’s like a wolf in sheeps clothing…foodie style!! Thanks Nina! Happy New Year!

  4. McAuliflower Says:

    geez- that’s a swell idea!

    I’ve always enjoyed pork candy (bacon rolled in brown sugar and baked crisp), and have recently discovered putting it in caramel corn, but baklava?!

  5. Garrett Says:

    Holy crap, I think you just combined my two favorite foods ever.

  6. Eni Says:

    Hey Nina,
    from my experince u should start the bakllava @ 350F. Then lower it to 275. The time depends on how many fillo layers u’ve used.

  7. Nina Says:

    Thanks, Eni! I’ll do that next time — it got so dark so fast this time.

  8. Meredith K Says:

    You should try bacon with peanut butter. Awesome. My cousin had a restaurant where he served a BLT with chunky peanut butter. It was a customer favorite.

    I can’t wait to try this recipe. Thanks.

  9. Nina Says:

    Bacon and peanut butter!?!?! SOLD! That sounds deliriously good.

    I hope that you enjoy the recipe!

  10. Suzanne Says:

    I did this recipe for a Bacon/ Iron Chef we did here at my house in Colorado.
    It was AMAZING! It is a long process and I was TERRIFIED since I’ve never worked with Phyllo dough but.. it’s worth it! I recommend sticking with the amount of bacon! It’s worth it for the flavoring. And I would recommend syrup flavored bacon!

    Good luck!

  11. Nina Says:

    Nice! I hope your team won!

    And not to decrease the bacon…? Ok, I could be convinced. :)

  12. Lemon Posset is the New Bacon Baklava, and Other New Year’s Eve Discoveries - Sweet Napa Says:

    [...] Lemon Posset is my new culinary cause. It’s only lemon juice, sugar, and cream, but it sets up! Like a light-as-air lemon curd, or even a mousse! It’s so easy and brightly delicious, and it contains only ingredients whose flavor I thoroughly like! No eggs or cornstarch or powdered sugar to get in the way. I issue a warning to the next person who mentions lemon curd to me — for I shall sit them down and lecture on the wonders of lemon posset. So, yes, last year, I was amazed by Bacon Baklava, and this year, it’s all about the posset, which — bonus — is also just as much fun to say. From what I can tell, the reaction between the acid in the lemon juice and the casein (protein) in the cream causes it to set. Like curd, some combination of lime, orange, or passion fruit can be used, too (and some possets are warm, alcoholic drinks… also worth a try; egg nog is related, I believe). [...]

  13. Bakin’ with bacon « Drinkin’ champagne on a choo-choo train Says:

    [...] and it’s not bad), bacon mints (I’ve had these too, and they are bad. Damn you, Abby), bacon baklava, bacon chocolate chip cookies, bacon muffins, bacon ice cream, butterscotch-dipped bacon… [...]

  14. Jeff Says:

    Huge fan of bacon in general and likewise agree it is the perfect dessert (candied bacon ice cream anyone?).

    This looks amazing and definitely something I really want to try.

  15. Nina Says:

    Hope you try it! Mmmm…. bacon…. fun to eat, fun to say…..

  16. Lisa Says:

    Do you suppose this could be made with Bac-Os? I keep kosher, and although I used to eat bacon long ago, before I started keeping kosher, it’s off limits to me now. I do love the taste of Bac-Os, though, which for those of you who can eat bacon probably is not very appealing, but it’s the best I can do.

  17. Nina Says:

    Hi Lisa — I’m sorry , but I don’t think that I’ve ever had Bac-Os — I don’t know how they’d react to being baked….

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