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A twist on traditional baklava, with bacon, pecans, and maple syrup.
Phyllo dough in glass pan
Phyllo dough comes in large sheets, which can be cut or folded to fit the pan.
Pecans and cinnamon in baklava
Once you have 5 or 6 sheets of phyllo dough, sprinkle on a layer of filling.
Cut the layered baklava into squares or diamonds. (Use a sharp knife to avoid tearing everything.)
Lemon zest on bacon baklava
Let the baklava rest for a few hours or overnight to let the flavors meld.
First, melt lots of butter. For bacon baklava, you can use a combination of butter and bacon fat.
Gently press each sheet of phyllo dough into the pan, brush it with melted butter, and then layer on the next sheet until you have 5 or 6 layers.
Bacon pecan baklava layer
I used chopped pecans, bacon, and cinnamon in my baklava. Feel free to try other nuts and spices. Some people even use bread crumbs to help bind everything together.
Baked baklava without syrup
Bake at 325° F for about an hour, until the top layer is golden brown.
Bacon maple baklava
Baklava with bacon, pecans, and maple syrup.
Brushing butter into glass baking dish
Butter your baking dish.
Laminating phyllo dough
If you have trouble brushing butter onto the phyllo dough, just dab it around. Don't worry if the coverage isn't perfect.
Baklava assembled layers
Continue layering, alternating between stacks of phyllo and sprinkles of nuts and bacon. End with a stack of phyllo dough.
Pouring maple-infused syrup onto bacon baklava
While the baklava is warm, pour warm syrup into the pastry. Make sure it gets into all the nooks and crannies.
Homemade Ginger Ale
Carnitas with mole coloradito
Galette from damaged apples
Anchor Brewing Co.
All content copyright © 2011-2014 by Claire Boudreaux / Plant & Plate. All rights reserved.
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