Honeyed Bacon Baklava

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Bacon adds a surprising twist to classic baklava for a sweet and salty treat.MORE+LESS-


(16 ounce) package walnuts (4 cups)


teaspoon ground cinnamon


(16 ounce) package frozen phyllo, thawed


(16 ounce ) package of bacon, fried crisp

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  • 1

    In large bowl of food processor, add walnuts, bacon, sugar, and cinnamon. Pulse until walnuts and bacon are chopped; set aside. (Be sure to fry the bacon to a crispy stage. Then it will chop up finely and evenly.)

  • 3

    Over phyllo in baking dish, sprinkle 1 cup walnut mixture.

  • 4

    Repeat steps 2 and 3 to make 3 more layers (4 layers total). Place remaining phyllo on top of last walnut layer; brush with butter.

  • 5

    With sharp knife, cut just halfway through layers in triangle or diamond pattern.

  • 6

    Bake in 300° F oven for 1 hour and 25 minutes or until top is golden brown.

  • 7

    In small saucepan over medium-low heat, heat honey until hot but not boiling. Evenly spoon hot honey over hot baklava.

  • 8

    Cool Baklava in dish on wire rack at least 1 hour; cover with foil and let stand at room temperature until serving.

  • 9

    To serve, finish cutting, with a sharp knife, through layers to make triangles or diamonds.

No nutrition information available for this recipe

Servings Makes 85 (serving size: 1 piece)

Amount Per Serving Calories 74 Calories from Fat 51 % Daily Value * Total Fat 4.3g 7 % Saturated Fat 1.8g 9 % Cholesterol 8.1mg 3 % Sodium 92mg 4 % Total Carbohydrate 7.8g 3 % Dietary Fiber 0.2g 1 % Protein 1.4g 3 %

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

Recipe Summary

  • 1 (16 ounce) package phyllo dough
  • 1 pound chopped nuts
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • ½ cup honey

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Preheat the oven 350 degrees F

Honey Syrup: In a medium saucepan stir in water on sugar on medium high until sugar is dissolved. Slowly add in the honey and whole cloves stir to mix. Bring mixture to a boil, then place to low heat and let it simmer for 20 minutes. Then remove the honey syrup from heat and let it cool. Once cool add lemon juice and remove the whole cloves.

Nut Mixture: If you have a food processor add walnut. Pulse it a few times to create coarsely chopped walnuts. If you do not own a food processor NO WORRIES grab a gallon zip bag and pour all your nuts into the bag. Grab a rolling pin and roll over the walnut bag several times until the walnuts are broken up. It’s an excellent arm workout. Then in a large bowl pour the chopped walnuts and add sugar, cinnamon and clove mix well

Prepare the phyllo dough: Unroll the dough and place it between two very damped kitchen towels. This will keep the dough from getting dry and flaking apart.

Assemble the Baklava: In a 9吉 baking pan brush the inside with melted butter lightly. While assembling the baklava you will take one sheet of phyllo and place it in the plan. Then brush the top of the sheet lightly with butter. You are going to repeat the process until you use ⅓ of the pastry. Now distributed the walnut over the top layer of the phyllo. Repeat the process of adding one sheet at a time while light brushing each layer with mutter until another ⅓ of the dough it used. Add the rest of the nut mixture over the top of the layer. Finish the process up of the remaining phyllo dough with the same process adding one layer of sheet at a time and brushing each layer with butter.

Cutting the Pieces: While it is unbaked use a sharp knife cut 2 long even strips lengthwise then cut in diagonally line to create diamond-shaped baklava.

Baked: Place in the oven for 30-40 minutes or until the top is a nice golden color. You can insert the baklava with a skewer to check the center is clean. Just like a cake. Once you remove tha baklava out from the oven immediately pour over the cooled syrup. Let it set for a couple hours before serving it. For the best result let it set overnight. Τότε απολαύσαμε! ,Then enjoyed

Honeyed Baklava

In case you’ve never heard of baklava, it’s a yummy Greek dessert that’s made by layering dough, butter, and nuts into a wondrous flaky thing, before drenching it all in honey. If you’ve never tasted baklava before, you’re in for a treat.

Baklava is a beast to make, but it’s totally worth the effort. I had had baklava a few times before, and it seemed simple enough. It’s my husband’s favorite, so I decided to make it for him. It’s just layering, what could go wrong?

Lots. Lots could go wrong. For example, working with phyllo dough is like working with wet tissue paper (another reason to just buy the dough, unless you are a glutton for punishment). I also discovered while working this that I hate the smell of walnuts.

But making this was a labor of love. I was rewarded for all my hard work when everyone loved it. My husband devoured it, and then I took it to rehearsal, and one person ate SIX pieces. That, and people were just standing around picking the flaky bits out of the decimated pan. I would call that a success.


  • 1 pound pecans or walnuts (or both)
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 lb package of phyllo dough
  • 1 1/4 cup butter, melted
  • 12 ounces honey
  • 2 tablespoons sugar
  • 3 tablespoons lemon juice


First, finely chop the nuts. (I recommend a food processor.) Make the filling by mixing together the nuts, sugar, and cinnamon. Set aside.

Next, get everything ready before unwrapping the phyllo dough. Brush the bottom of a 9 x 13 pan with melted butter. Unwrap the phyllo dough, and lay it on a clean surface under a damp towel. Place a sheet of dough in the pan. Brush with melted butter, and repeat until you’ve done five sheets of dough.

Sprinkle one-quarter of the nut mixture into the pan. Cover with butter and dough as above, and continue adding nuts every five sheets until they are gone and the pan is full. (You should have four thin layers of nuts.) Finally, using a very sharp knife, cut the layers horizontally, vertically, and diagonally, until each piece is triangle-shaped.

Here’s an example of how to cut the dough.

Bake at 315 F until golden brown (usually about 55-65 minutes). While the baklava is baking, make the honey syrup by warming the sugar, lemon juice, and honey in a small saucepan until viscous and fully combined. Remove the baklava from oven, and coat in the hot honey syrup. Allow to cool. Enjoy!

Once baked, the baklava turns a lovely golden color. Yum!

Recipe Summary

  • 1 pound chopped nuts
  • 1 teaspoon ground cinnamon
  • 1 (16 ounce) package phyllo dough
  • 1 cup butter, melted
  • 1 cup white sugar
  • 1 cup water
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

Bake in preheated oven until golden brown and crisp, about 50 minutes.

While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest reduce heat and simmer 20 minutes.

Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Bacon Baklava from Bacon 24/Seven Cookbook

If we could sum up the new cookbook “Bacon 24/Seven: Recipes for Curing, Smoking and Eating” in three hash tags, they’d be: #bacon, #foodporn and #informative. This book is truly all about the #bacon. It’s filled with recipes you’re unlikely to find in any other cookbook or across the bacon-loving blogosphere. True to its title, it’s also all about how to incorporate bacon into every meal.

Cleverly broken down into the categories “Dawn, Midday, Dusk and Dark” there are recipes for appetizers, entrees, side dishes and desserts. There are innovative recipes like the Deconstructed BLT and Bacon Baklava along with bacony spins on traditional recipes like Quiche Lorraine and Redeye Gravy. Every recipe is easy-to-follow and doesn’t use a lot of fancy-schmancy ingredients. There’s honest, simple and yet elegant cookery going on here.

The #foodporn hash tag is well-deserved. Every recipe has a full-page photograph accompanying it. And sometimes there are 2-3 photos per recipe! Bacon 24/Seven speaks to our image-loving, Instagram-addicted hearts. Step-by-step instructions like how to make clarified butter are also photographed in stages.

Which brings us to #informative. Bacon 24/Seven manages to be informative while sticking to the motto “Keep it simple, stupid.” There’s no information overload here. Instructions on how to cure and smoke your own bacon, how to make clarified butter, and how to create a pie crust with clarified butter are easily explained. There’s also a Bacon 101 primer, and instructions on how to cook bacon via different methods.

Bacon 24/Seven is worthy of its description as “the most elegant work ever produced that honors America’s timeless obsession with bacon.” They’ve kindly offered our readers the Bacon Baklava recipe from the book. If you like it, there’s much, much more where that came from. You can’t call yourself a bacon lover without owning a copy of this gorgeous, glorious cookbook.

½ pound raw walnut pieces
½ pound raw pistachio meats
1 cup cooked and crumbled bacon (about 12 slices)
1/3 cup sugar
1 teaspoon ground cardamom
1¼ cup (2½ sticks) unsalted butter, melted
1 package (16 ounces) phyllo dough, thawed
1 cup water
1 cup sugar
1 cup honey
1 cinnamon stick
¼ cup orange flower water or rose water

In a food processor, pulse the nuts until they are ground, but not turned into meal. Add the bacon, sugar, and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.

Begin layering the baklava. Brush a jellyroll pan, or sheet pan with sides, generously with the melted butter. Unroll the phyllo dough and cover the sheets with a piece of plastic wrap and a damp towel. This keeps the sheets from drying out while you are layering the baklava. Read the package for detailed handling instructions.

Place a sheet of phyllo on the sheet pan and brush it with melted butter. Repeat with 6 more sheets of phyllo dough and butter for a total of 7 sheets. You do not have to cover every last inch of the phyllo with butter, but try and have it evenly dispersed between all of the layers. Spread 1/ 3 cup of the nut mixture evenly over the phyllo. Top the nuts with two more buttered sheets of phyllo. Continue sprinkling with 1/ 3 cup of the nut mixture adding two sheets of buttered phyllo until all of the nut mixture is used. Top with a final layer of 7 buttered phyllo sheets.

Use a sharp knife to cut the uncooked baklava into 24 diamond shapes. Bake the baklava until it is brown and crisp, 30-35 minutes.

While the baklava is baking, combine the water, sugar, and honey in a saucepan. Gradually heat the mixture until the sugar dissolves. Add the cinnamon stick and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes. Remove the pan from heat, add the orange flower water and cool slightly. Pour the syrup evenly over the baklava as soon as it comes out of the oven. Make sure you get the syrup in every crack and crevice. Leave to soak for several hours. Serve at room temperature and store leftovers in the refrigerator.

Bacon Baklava

In 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.

While 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).

Also while the bacon is cooking, in a small saucepan over medium heat, melt the butter. Set aside.

Set 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.

Cover 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.

Meanwhile, in a medium saucepan over medium heat, combine the honey, water, corn syrup and bacon fat and bring to a boil. Set aside.

When 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.

Cut into 20 pieces and serve garnished with the remaining bacon.

FAQs About Turkish Baklava Dessert

How Long Does Baklava Last?

Keep it covered in a container at room temperature for 1-2 weeks. Don’t store it in the refrigerator, its texture might change as sugar crystalizes and the dessert will lose its moistness.

Can I Freeze It?

Yes, you can freeze it. Bake it, pour the syrup over it and let it cool completely before placing it in the freezer. Keep it in small batches in freezer bags so that you don’t have to thaw all of them at once. Bring it out of the freezer in the refrigerator one day before you serve.

What To Serve With It

We either serve it with Turkish Tea or Turkish coffee, preferably with no sugar added as the dessert itself is already sweet enough.

Besides tea or coffee, some people love to pair their baklava with Turkish Ice Cream .

Best Baklava In Turkey

The best Turkish pistachios are produced in Gaziantep, which is a city in the south east of the country. So it’s not surprising that the best baklava is found in this city. It is also famous for its baklava masters. The phyllo leaves made by these masters are so thin that you can clearly see the object or person behind it.

If you ever happen to visit Gaziantep, you have to see the Baklava Museum there. You will enjoy watching how the masters make baklava. It is like a live show of making baklava.

We’d love to hear your feedback whenever you have a chance to try our recipes. Please don’t forget to rate the recipe and leave a comment below!

Recipe Summary

  • 1 1/2 pounds sliced bacon
  • 1 cup whole blanched almonds, toasted and coarsely chopped
  • 3/4 cup coarsely chopped dates
  • 1 package phyllo dough
  • 10 tablespoons unsalted butter, melted
  • 1 1/2 cups sugar
  • 1 cup pure maple syrup
  • 1/2 cup water
  • 2 tablespoons bourbon
  • Finely grated zest of 1/2 orange

Preheat the oven to 400°. In a skillet, fry the bacon in batches until crisp. Drain well and crumble. In a food processor, finely chop the bacon with the almonds and dates.

Butter a 9-by-13-inch metal baking pan. Lay a sheet of phyllo in the pan trim the edges to fit and brush with butter. Repeat with 4 more phyllo sheets and butter. Spread 1 cup of the filling evenly over the phyllo. Repeat this layering of 5 phyllo sheets and bacon filling two more times. Top with 5 buttered phyllo sheets, buttering the top well.

With a small, sharp knife, cut the baklava into diamonds. Bake the baklava for 10 minutes. Turn the oven to 325° and bake for 1 hour longer, or until nicely browned.

Meanwhile, combine the sugar, maple syrup, water, bourbon and orange zest in a saucepan and bring to a boil. Simmer for 5 minutes, then let cool to room temperature. Pour the cooled syrup over the hot baklava and let stand at room temperature uncovered overnight.


This is the perfect Christmas dessert to gift to others.

There's baklava. and then there's baklava you make yourself. A yummy treat, and a great little Christmas goodie!

chopped walnuts or pecans

  1. Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using.
  2. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
  3. Toss together the chopped walnuts and cinnamon. Set aside.
  4. Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife.
  5. Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.
  6. Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.
  7. Bake for 45 minutes, or until the baklava is very golden brown.
  8. While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.
  9. When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.
  10. Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee (or give as gifts!)

Baklava is yummy&hellipbut it&rsquos yummiest when it&rsquos homemade. And it doesn&rsquot have to be my home that makes it. It can be anyone&rsquos home. I just think homemade baklava tends to have a little more flavor&hellipa little more freshness&hellipa little more somethin&rsquo somethin&rsquo than a lot of the baklava you buy.

Not that I buy a lot of baklava in Pawhuska, Oklahoma. But still.

Baklava makes a great Christmas food gift: Give a whole pan to someone you love or split it up into portions and gift them in little boxes or bags. Your recipients will love you even more than they already do. Whether or not this is a desired outcome is something only you can decide. Just know it will happen.

First: Imagine a photo of a package of phyllo dough. Thank you for your cooperation.

Now, about the phyllo dough: It&rsquos sold in frozen packages, so you need to remove the package from the freezer and let it thaw in the fridge 24 hours before you want to make the baklava. Then, about an hour beforehand, remove the package from the fridge and let it sit on the counter.

When you&rsquore ready to make the baklava, throw chopped pecans or walnuts into a bowl or onto a baking sheet. Sprinkle on a teaspoon of cinnamon and toss them around to combine. Set these aside.

Preheat the oven to 350 degrees, then butter a rectangular baking pan.

Then melt plenty of butter &rsquocause you&rsquore gonna need it.

Unwrap the phyllo and lay the sheets flat. Size up how they compare to the size of the baking pan, and use a sharp knife to trim them if necessary in order for them to fit. Then set 2/3 of the package over to the side and cover it with a piece of plastic wrap, then a slightly damp towel on top of the plastic wrap. (The phyllo dries out very, very quickly, so work fast! Only retrieve a few sheets at a time as you need them.)

Brush the entire surface of the top sheet of phyllo with melted butter.

Then grab that sheet and the sheet underneath it (total: 2 sheets!) and place them in the bottom of the baking pan, butter side down, pressing lightly to fit into the pan.

Repeat this with two more sheets&hellipthen two MORE sheets. So now, you now six sheets of phyllo dough, three of them buttered, in the bottom of the pan.

Brush the top sheet with butter, then arrange the nuts in a single layer.

Next, repeat the butter-then-lay-on-two-sheets-of-phyllo step, butter side face down.

So the layers so far, starting at the bottom:

Buttered sheet of phyllo face down
Another sheet on top of that
Buttered sheet of phyllo face down
Another sheet on top of that
Butter the top
Layer of nuts
Buttered sheet of phyllo face down
Another sheet on top of that

Geez. And here&rsquos a note: If it&rsquos easier to remember, you can just butter every single layer of phyllo before laying it on the next piece. I do every other sheet like this because I&rsquom not sure buttering every sheet is absolutely necessary, and the syrup at the end makes everything nice and moist.

After that, repeat with another two or three layers of nuts, topping each layer of nuts with two sheets of phyllo.

End with a total of four to six sheets of phyllo, buttering the top layer (which I forgot to do before cutting, so I had to do it after.) Then, with a very sharp knife, make a cut from one corner to the next.

Then continue making a diagonal criss-cross pattern with the knife until you have a bunch of diamond-shaped pieces. (This is much easier if you butter the top sheet first! Don&rsquot be like me.)

Place the pan in the oven for 45 minutes or so, until it&rsquos nice and golden brown and crisp and beautiful.

While the baklava is baking, add some butter to a saucepan with plenty of honey.

A good amount of vanilla&hellipand a little water. Bring this to boil, then reduce the heat to low and let it simmer and thicken while the baklava continues to bake. Remove it from the heat and let it sit for 10 to 15 minutes.

Then, this is important: Please be like me and remove the baklava from the oven and immediately drizzle the honey mixture over the top, starting with about half the mixture and working your way up until you think the baklava has enough stickiness and moisture. But by all means, completely forget to photograph this process! But only if you want to be like me.

The most important thing, though, is to let the baklava sit, uncovered, on the counter for several hours before you dig in.

It needs to do that for the stickiness to really set in and for the flavors to meld and merge and for the whole thing to hold together.

You&rsquoll love it with your coffee.
You&rsquoll love it with your Sprite.
You&rsquoll love it in the morning.
You&rsquoll love it in the night.

Try baklava soon! It&rsquos fun to make, and you can alter the filling ingredients in so many interesting (if unconventional) ways: mini chocolate chips, raisins, different nuts&hellipyou can even add flavored syrups to the honey mixture. Such a treat!


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