The Brown hotel in Louisville, Kentucky, pastry chef Brian Logsdon created this bacon-studded baklava for dessert.
1. 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.
2. 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.
3. 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.
4. 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.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 35 Servings | ||
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Calories: 170 | ||
Calories from Fat: 128 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 21.9mg | 7 % | |
Sodium 2556.2mg | 88 % | |
Potassium 104.1mg | 3 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.9g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
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