The Holy Grail of Baklava

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JRPfeff
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2010/02/02 20:22:57 (permalink)

The Holy Grail of Baklava

That looks familiar ...



A couple days after we went on the now infamous misTrust TMJ4 Eat & Greet, MilwFoodLovers sent me an email that included the following.


MilwFoodlovers
You might share this with Bobbi. I was talking with a former co-worker who got me 5# of Nueske's Black Pepper Bacon at a great price when she went back home for a funeral. I mentioned Bobbi's bacon baklava and she told me of one of her co-workers chocolate baklava which she loved. We both thought that a bacon chocolate baklava  might be the Holy Grail of baklava's; just sayin'.


Lo & behold, on the very next day there was a notice for a Bacon Dessert Recipe Contest in the Milwaukee Journal-Sentinel.  Entering was a no-brainer.  Was there ever a doubt of the winner?

-----

Bobbi Pfefferle of Pewaukee wins the amateur division of the Journal Sentinel's Bacon Bake-Off with this recipe she adapted from a bacon baklava recipe in Food & Wine magazine.
"Adding chocolate to this baklava recipe is like gilding the lily," Pfefferle noted with her entry. She made several changes to the original recipe to make it her own, removing dates and orange zest, adding mini-chocolate chips and substituting Karo brown sugar syrup for maple syrup to slightly reduce the sweetness.

Chocolate Bacon Baklava (Amateur Division Winner)
Makes about 35 small pieces

1½ pounds sliced bacon
1 cup whole blanched almonds, toasted and coarsely chopped
2 cups mini-chocolate chips
½ of a 16-ounce box of phyllo dough
10 tablespoons (1 ¼ sticks) unsalted butter, melted
1½ cups granulated sugar
1 cup Karo brown sugar syrup
½ cup water
2 tablespoons bourbon


Preheat oven to 400 degrees.

In skillet, fry bacon in batches until crisp. Drain well and crumble. In food processor, finely chop the bacon with the almonds. Transfer to a bowl and mix in chocolate chips.

Butter a 13-by-9-inch metal baking pan.

Lay a sheet of phyllo in the pan; trim edges to fit and brush with butter. Repeat with 4 more phyllo sheets and butter. Spread about 1 ½ cups of the bacon-almond-chocolate-chip filling evenly over phyllo. Repeat this layering of 5 phyllo sheets and bacon filling two more times. Top with 5 buttered phyllo sheets, buttering the top well. With a small, sharp knife, cut baklava into 1 ½-inch diamonds.

Bake in preheated oven 10 minutes, then reduce oven temperature to 325 degrees and bake about 1 hour longer, until nicely browned. (Check after 45 minutes to avoid overbrowning.)

Meanwhile, in small saucepan, combine the sugar, brown sugar syrup, water and bourbon and bring to a boil. Simmer 5 minutes, then let cool to room temperature. Pour cooled syrup over hot baklava. Store in refrigerator.


#1

31 Replies Related Threads

    MilwFoodlovers
    Filet Mignon
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    Re:The Holy Grail of Baklava 2010/02/02 21:05:32 (permalink)
    I can see the 4B's Shoppe in the the mall now. Bobbi's Bacon Baklava Bites!
    Just remember us little people when you're bigger than Famous Amos.
    Congrats Bobbi, I heard you also won a major prize along with the top chef honor.
    #2
    Michael Hoffman
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    Re:The Holy Grail of Baklava 2010/02/02 21:12:49 (permalink)
    There are few things I find as detestable as baklava.
     
    Leprosy, perhaps.
    EDIT:
     
    This comment is not to denigrate Bobbi Pfefferle's achievement in any way. In fact, I offer my congratulations. My comment is merely what I think of baklava.
    post edited by Michael Hoffman - 2010/02/03 12:31:58
    #3
    NYPIzzaNut
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    Re:The Holy Grail of Baklava 2010/02/02 21:14:04 (permalink)
    Good baklava is like manna from heaven.
    #4
    stricken_detective
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    Re:The Holy Grail of Baklava 2010/02/02 21:17:09 (permalink)
    Congratulations!!!!!
    #5
    JRPfeff
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    Re:The Holy Grail of Baklava 2010/02/02 21:24:14 (permalink)


    This is my artsy photo of the winning entree.  Bobbi won $50 of Nueske's products to go along with her bragging rights.
    #6
    NYPIzzaNut
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    Re:The Holy Grail of Baklava 2010/02/02 21:28:25 (permalink)
    Mama mia!!!!!!!!!!!!!!!!
    #7
    Ahi Mpls.
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    Re:The Holy Grail of Baklava 2010/02/02 21:35:51 (permalink)
      It looks/sounds Wonderful!! Congrats on the title and the major award! 
    #8
    X1
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    Re:The Holy Grail of Baklava 2010/02/02 21:36:19 (permalink)
    Awesome!!
    Congrats, Bobbi!
    Looks fabulous, as usual.

    #9
    NYPIzzaNut
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    Re:The Holy Grail of Baklava 2010/02/02 21:40:51 (permalink)
    I did not realize baklava has such a mysterious history:

    http://en.wikipedia.org/wiki/Baklava

    I also always thought of it as Greek in origin - boy was I wrong.
    #10
    abe_froeman
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    Re:The Holy Grail of Baklava 2010/02/02 21:57:09 (permalink)
    Congrats Bobbi!  That was some AMAZING baklava, (and I've been told by some that mine is the best they've ever had, but mine, regretfully, does not include bacon!  Until the next time I make it, of course...)

    I'll have Michael Hoffman's piece!
    #11
    X1
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    Re:The Holy Grail of Baklava 2010/02/02 22:34:00 (permalink)
    Jim - when you n' Bobbi get back, perhaps we should consider a Contingent drive up to Nueske's to spend that 50 bucks! It's only about 3 hrs (near Wausau). I've been wanting to go there for a while!

    Bobbi can make us some chocolate bacon Baklava for the trip! 
    #12
    quijote
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    Re:The Holy Grail of Baklava 2010/02/02 23:04:15 (permalink)
    Congrats to Bobbi! An honor well deserved. I had the pleasure of tasting that baklava, and it was indeed superb. Perhaps it would even make some of the most hardened, curmudgeonly baklavaphobes squeal (like a you-know-what) with delight. Now, when is the newspaper having a pie recipe contest?
    #13
    stricken_detective
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    Re:The Holy Grail of Baklava 2010/02/02 23:24:00 (permalink)
    Bacon is like love. It is never wrong.
    #14
    BuddyRoadhouse
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    Re:The Holy Grail of Baklava 2010/02/02 23:28:24 (permalink)
    I feel honored to have been a sampler on the original batch.  We took a few extra pieces home to share with family and friends.  Everyone loved the finished product and was amazed at the brilliant compliment of sweet and smoky/salty flavors.

    Thanks for sharing and many congratulations to Bobbi from the entire Roadhouse family!

    Buddy
    #15
    NYPIzzaNut
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    Re:The Holy Grail of Baklava 2010/02/03 00:06:50 (permalink)
    stricken_detective

    Bacon is like love. It is never wrong.



    That's my motto also.
    #16
    buffetbuster
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    Re:The Holy Grail of Baklava 2010/02/03 08:14:45 (permalink)
    Congratulations Bobbi!  I didn't get to sample the award winning dessert, but based on other things I have tried from her kitchen, it was undoubtedly fantastic!  Any chance these will be on the menu for the Memorial Day party?
    #17
    joerogo
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    Re:The Holy Grail of Baklava 2010/02/03 08:43:06 (permalink)
    I am not a big dessert guy, but I love Baklava.  Bacon, Chocolate Baklava?  Just the thought makes me weak in the knees.
     
    Congrats on your win Bobbi Pfefferle!
    #18
    porkbeaks
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    Re:The Holy Grail of Baklava 2010/02/03 10:12:29 (permalink)
    I don't need no stinkin' baklava!!
     

    #19
    mayor al
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    Re:The Holy Grail of Baklava 2010/02/03 10:18:29 (permalink)
    I just spent quite a bit of time deleting eleven posts from this thread. I will leave the last one about not liking the pastry, as I really admire the picture of Mr Hoffman, and we get so few reality photos here on this site these days.

    I suggest those you who entered the exchange of "Inappropriate" comments, sit back, enjoy your favorite beverage, and calm down a bit before your next entry.

    AL
    #20
    X1
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    Re:The Holy Grail of Baklava 2010/02/03 10:36:49 (permalink)
    I see how it is.
    #21
    Michael Hoffman
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    Re:The Holy Grail of Baklava 2010/02/03 12:25:27 (permalink)
    mayor al

    I just spent quite a bit of time deleting eleven posts from this thread. I will leave the last one about not liking the pastry, as I really admire the picture of Mr Hoffman, and we get so few reality photos here on this site these days.




    I don't know how porkbeaks comes up with those candid shots of me. He must have something on a member of my family.I do wish, though, that he'd get an updated version -- you know, one with my beard.

     
    #22
    porkbeaks
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    Re:The Holy Grail of Baklava 2010/02/03 13:16:12 (permalink)
    Michael Hoffman

    mayor al

    I just spent quite a bit of time deleting eleven posts from this thread. I will leave the last one about not liking the pastry, as I really admire the picture of Mr Hoffman, and we get so few reality photos here on this site these days.




    I don't know how porkbeaks comes up with those candid shots of me. He must have something on a member of my family.I do wish, though, that he'd get an updated version -- you know, one with my beard.

     

     
    Sorry Michael, I thought the beard makes you look older. Try this one.   pb
     


    #23
    Michael Hoffman
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    Re:The Holy Grail of Baklava 2010/02/03 13:20:22 (permalink)
    You had to get that more accurate one from my wicked stepdaughter.
    #24
    the grillman
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    Re:The Holy Grail of Baklava 2010/02/03 14:41:59 (permalink)
    Back to the baklava.....bacon and chocolate?  yikes

    I'll admit that bacon goes well with just about everything, but bacon and chocolate together?

    I guess I'm just a traditionalist.  I'll take mine the normal way, thanks.....
    #25
    mayor al
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    Re:The Holy Grail of Baklava 2010/02/03 15:14:25 (permalink)
    The closest I can taste-claim for the Bacon/Chocolate combo is the Maple and Bacon Pastry similar to the ones sold at the Voodoo Bakery out in Oregon. We ran across some at an un-named bakery locally some time back and I had to try one. Not bad...
    #26
    Tastytoo
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    Re:The Holy Grail of Baklava 2010/02/03 15:16:02 (permalink)
    stlouisguy

    Back to the baklava.....bacon and chocolate?  yikes

    I'll admit that bacon goes well with just about everything, but bacon and chocolate together?

    I guess I'm just a traditionalist.  I'll take mine the normal way, thanks.....

    Here in Chicago we have More Cupcakes and in Chicago and Oak Park The Bleeding Heart Bakery. One does a maple bacon cupcake and the other does a chocolate peanut butterbacon dessert. So this does not seem unusual to me.
     
    I think we (Chicago) were in the top 5 for fattest city in America on some poll. Maybe these concoctions explain it! But I'll eat them anyway. I want that baklava!!!!!
    #27
    abe_froeman
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    Re:The Holy Grail of Baklava 2010/02/03 16:44:25 (permalink)
    stlouisguy

    Back to the baklava.....bacon and chocolate?  yikes

    I'll admit that bacon goes well with just about everything, but bacon and chocolate together?

    I guess I'm just a traditionalist.  I'll take mine the normal way, thanks.....


    You don't know what you're missing....
    #28
    stricken_detective
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    Re:The Holy Grail of Baklava 2010/02/03 18:39:37 (permalink)
    Tastytoo Here in Chicago we have More Cupcakes and in Chicago and Oak Park The Bleeding Heart Bakery. One does a maple bacon cupcake and the other does a chocolate peanut butterbacon dessert. So this does not seem unusual to me.
    Hello and welcome to The Contingent. I need to know more about this.

    #29
    Tastytoo
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    Re:The Holy Grail of Baklava 2010/02/03 20:24:24 (permalink)
    #30
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