BACON MAPLE TOASTED PECAN BACLAVA


http://oilandblue.blogspot.com/2014/08/bacon-maple-toasted-pecan-baclava.html

This is a texture-lover's dream dessert, with it's buttery, flaking layers of phyllo sandwiched around smoky, salty bacon and toasted pecans.  Once you add the gooey maple syrup to the mix, it's just something that you'll likely be craving for years to come.  My advice: make alot of it.

makes: 9 x 13 pan - approx 50 pieces
takes: about 1 hour
YOU WILL NEED:
Filling:
1 cup pecans, toasted
1 lb. bacon
1/2 tsp. cinnamon

In a 350' oven, bake the bacon until crisp.  Allow to cool.  In a food processor, pulse pecans and bacon until chopped to approximately 1/8 inch pieces.  Mix in cinnamon and set aside.

Phyllo:
1 lb. phyllo dough, thawed
2 sticks unsalted butter, melted

Trim thawed phyllo dough to fit pan, then keep wrapped under plastic wrap to prevent it from drying out.  Brush pan with some of the melted butter. 

One at a time, layer six pieces of phyllo dough into pan, lightly brushing with melted butter between each layer.  Sprinkle 1/3 of the bacon mixture onto the dough.  Add six more layers of phyllo dough, brushing lightly with butter between each layer.  Sprinkle 1/3 of the bacon mixture onto the dough. Add six more layers of phyllo dough, brushing lightly with butter between each layer. Sprinkle 1/3 of the bacon mixture onto the dough. Add six more layers of phyllo dough, brushing lightly with butter between each layer.  

Cut into 1 1/2 inch by 1 1/2 inch squares.  Bake at 350' for 40 minutes, or until golden brown.  Cut again after removing from oven.

Syrup (Make while baklava is baking):
3/4 cup white sugar
3/4 cup real maple syrup
3/4 cup water
1/8 tsp. cloves
1/8 tsp. cinnamon
1/8 tsp. cardamon
1 T. lemon juice

In a large, heavy saucepan, stir together all of the above ingredients and let boil.  Once it boils, turn down to medium heat. Stir until thickened, about 10 minutes.  Pour syrup over baklava.  Allow to sit for one hour at room temperature (if you can wait that long!)



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