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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 3 |
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Ingredients:
1 1/2 pound(s) bacon strips |
1 cup(s) toasted chopped almonds |
3/4 cup(s) chopped dates |
10 tablespoon(s) butter, melted |
20 sheets phyllo dough (14 inches x 9 inches) |
1 1/2 cup(s) sugar |
1 cup(s) maple syrup |
1/2 cup(s) water |
2 tablespoon(s) bourbon |
2 teaspoon(s) grated orange peel |
Directions:
1. • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
2. • Coarsely crumble bacon into a food processor; add almonds and dates. Cover and process until finely chopped.
3. • Brush a 13-in. x 9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.
4. • Layer five sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the bacon mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter.
5. • Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake at 350° for 30-35 minutes or until golden brown.
6. • Meanwhile, in a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool completely on a wire rack. Cover and refrigerate overnight. Yield: 36 servings.
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