The Holy Grail of Baklava
That looks familiar ...
A couple days after we went on the now infamous misTrust TMJ4 Eat & Greet
sent me an email that included the following.
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.