Bacon Baklava

Pork
Bacon Baklava
0
9
570
50

Description

Although Chef Tim Graham’s creation is more than incredible as is, if you’re inspired to make it your own, try changing the types of nuts, omitting the cocoa nibs, or adding a sprinkle of cinnamon or cardamom.

Ingredients

1 pound bacon slices (cut crosswise into 1/4-inch strips)
1 1/4 cups butter (2 1/2 sticks)
1 2/3 cups hazelnuts (chopped)
2/3 cup walnuts (chopped)
40 phyllo dough (9x14-inch sheets, about 1 1-pound package, thawed)
1 1/2 cups chocolate-hazelnut spread (Nutella)
3/4 cup cacao nibs
1 1/4 cups water
1/4 cup light corn syrup

Directions

1In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisped, about 15 minutes. Transfer to a strainer set over a bowl, separating the cooked bacon from the bacon fat. Set both aside.
2While the bacon is cooking, preheat the oven to 350 degrees F. Arrange the hazelnuts and walnuts on a rimmed baking sheet and bake until toasted and fragrant, about 10 minutes. Set aside to cool (leave the oven on).
3Also while the bacon is cooking, in a small saucepan over medium heat, melt the butter. Set aside.
4Set aside 1/2 cup of the bacon. Brush another large, rimmed baking sheet with butter. Top with a sheet of phyllo and brush the phyllo with butter. Repeat, using 20 sheets of phyllo and about half of the butter. Spread about 2/3 of the Nutella on top, then sprinkle with the toasted nuts, cocoa nibs, and remaining bacon. Top with the remaining Nutella and set aside.
5Cover a work surface with a 12x16-inch piece of plastic wrap and brush it with butter. Top with a sheet of phyllo and brush the phyllo with butter. Repeat, using the remaining 20 sheets of phyllo and butter (you might not need all the butter). Pierce the phyllo stack all over with a fork, then use the plastic wrap to help lift the pierced phyllo stack off the work surface, placing the stack on top of the Nutella. Bake the baklava until golden brown, 30 to 35 minutes.
6Meanwhile, in a medium saucepan over medium heat, combine the honey, water, corn syrup and bacon fat and bring to a boil. Set aside.
7When the baklava comes out of the oven, slowly and evenly pour the honey mixture over the top. Set aside for several hours to let the syrup soak in.
8Cut into 20 pieces and serve garnished with the remaining bacon.
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NutritionView more

570Calories
Sodium20%DV470mg
Fat65%DV42g
Protein18%DV9g
Carbs14%DV42g
Fiber16%DV4g

PER SERVING *

Calories570Calories from Fat380
% DAILY VALUE*
Total Fat42g65%
Saturated Fat19g95%
Trans Fat
Cholesterol45mg15%
Sodium470mg20%
Potassium290mg8%
Protein9g18%
Calories from Fat380
% DAILY VALUE*
Total Carbohydrate42g14%
Dietary Fiber4g16%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.