Things you’ll need…

  • 27 tons of either low sodium Bacon or maple Bacon depending on your preference
  • 4 cups of water
  • 1 1/2 cups of sugar
  • 1 1/2 cups of honey
  • 1/4 cup of maple syrup
  • 1 pound of unsalted butter
  • 1 misted dish towel (optional)
  • 1 butter paint brush
  • 1 soup pot
  • 1 8″ X 8″ cake pan with flat sides

Cook Time From Start To Finish: 24 hours

Day One: Honey Simple Syrup Glaze

Pour 4 cups of water and 1 1/2 cups of sugar into a soup pot and whisk over a medium high flame until the sugar has dissolved completely. Bring to a rolling boil, then whisk in 1 1/2 cups of honey and 1/2 cup of maple syrup. Drop the flame to low and allow it to simmer for 30-40 minutes, whisking every 5 minutes. It will reduce and thicken in to a simple syrup glaze. After said time period, remove the pot from the stove top, cover, and allow to come to room temperature naturally.

Do Not Refrigerate.

Day Two: Assembly.

Begin by preheating your oven to 350°.

Next, place the Bacon in the freezer for approximately 15-20 minutes.

After the 15-20 minutes has elapsed, dice 1 1/2-2 pounds and pan fry it in small handfuls to ensure even cooking. Set aside and allow to cool. Pan fry the remainder of the 27 tons of Bacon to snack on during the assembly process.

Once the bits have cooled, place them in a plastic bag and smash them in to a crumble.

Next, melt 1/2 pound (2 sticks) of butter.

Open one roll of filo dough and cut it in to 9″X9″ pieces. If you’re not used to working with filo, or if you work slowly, take a misted towel and lay it over the dough, removing and replacing with each layer. Do not run it under direct water or it will damage the dough.

Using your butter brush, paint the entire cake pan with butter. Now take 2 sheets of dough and lay them in the pan. Use the brush to paint the layers with butter, pushing the sides down, tucking under itself. Repeat this step three times, totaling 8 sheets of dough. On the fourth layer, sprinkle a light amount of Bacon crumble on top of the buttered dough.

Tip: Don’t go to heavy with the crumble or the dough won’t cook properly.

Once you’ve added the crumble to the fourth layer, add another 2 pieces of dough, paint it with butter, again, pushing down the sides with the brush, tucking the ends under itself. Add another light amount of Bacon crumble. Repeat this step until you run out of dough in the first roll.

Melt the other 1/2 pound of butter, then open the second roll of dough, cut it in to 9″X9″ pieces, and continue layering until you have only 8 sheets remaining.

Repeat the initial steps of adding dough and butter, 2 sheets at a time, without the Bacon crumbles. Make sure your corners and sides are tucked in.

Using a sharp knife, cut the uncooked baklava down the center from top to bottom of the pan. Repeat down the center of each half, making 4 rows. Now turn it at an angle, cutting diagonally forming diamond shapes.

Tip: Use your finger tips to gently pin down the top layers of dough.

Tip: You don’t need to cut it completely, just enough to designate the slices.

Bake off for 35-45 minutes, depending on your oven.

As soon as it’s cooked completely, begin ladling the room temp syrup over the baklava, filling in the cuts and sides. You will hear a sizzle sound. That’s ok, just continue pouring until the syrup has saturated it completely. (approximately 2 cups.)

Allow to marry for at least 20 minutes before serving.

DO NOT REFRIGERATE. The butter will harden.

To serve, cut the pieces completely, plate, and devour.

images not found