Bacon Baklava with Bourbon Honey Syrup
Makes: 24 servings
  • 3 cups pecan halves
  • 1 cup pistachios
  • ½ tsp. ground cinnamon
  • 12/3 cups sugar, divided
  • ¾ cup cooked and crumbled bacon slices
  • 1 (16-oz.) package frozen phyllo pastry, thawed
  • 1 cup unsalted butter, melted
  • ¾ cup honey
  • 1 (4- x 2-inch) lemon peel strip
  • 1 Tbsp. fresh lemon juice
  • 1 (3-inch) cinnamon stick
  • ¼ cup bourbon
  1. Preheat oven to 325°. Process first 3 ingredients and ⅔ cup sugar in a food processor until the texture of coarse meal. Add bacon; pulse 3 times.
  2. Place 2 phyllo sheets in bottom of a lightly greased 13- x 9-inch pan. Brush well with melted butter. Repeat with 10 sheets, brushing with butter between every 2 sheets. Sprinkle half of nut mixture (about 21/2 cups) over phyllo. Repeat phyllo layering with 12 sheets, brushing with butter between every 2 sheets. Sprinkle with remaining nut mixture. Top with 15 sheets, brushing with butter between every 2 sheets. Brush top with butter. Using a sharp knife, score baklava into 11/2-inch squares. Bake at 325° for 30 minutes. Reduce temperature to 300°, and bake 50 minutes or until golden brown.
  3. Meanwhile, combine 1 cup water, honey, next 3 ingredients, and remaining 1 cup sugar in a heavy saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Strain mixture into a 1-qt. glass measuring cup. Stir in bourbon; cool completely (about 1 hour).
  4. Pour syrup evenly over baked baklava. Cool to room temperature. Cover loosely with foil; let stand at room temperature at least 2 hours or overnight before serving.
Recipe by Bakepedia at