Bacon & Marmalade Baklava

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Baklava to me conjures

up a tooth-tingling, sweet little morsel of pastry oozing with syrup and packed full of nuts between flaky layers of buttery pastry. I don't really have a sweet tooth, so it's not something that particularly appeals. But then the idea of giving it a savoury twist made me think twice. Bacon and marmalade have long been spouted as a classic breakfast combination in our family so why not make the syrup from marmalade and throw some bacon into the mix? 

For me this can be served as a nibble pre-dinner or you could add some extra honey and leave out the chilli for an intriguing savoury dessert. It would definitely lend itself well as a cheese accompaniment too. 

Baklava Ingredients

130g walnuts
8 slices best quality smoked, streaky bacon (10 if you want to decorate the top)
120g light brown sugar
250g salted butter
1 pack filo pastry (12 sheets/250g)
1 tsp chilli flakes (or more if you prefer a bit of heat!)

For the syrup
4 tablespoons thick cut marmalade
80ml water

Method

  • Preheat oven to 180C and line a baking tray with greaseproof paper – ideally the size of your filo sheets, or cut them in half for a smaller tray.
  • Roast the walnuts in the oven until golden brown, approximately 10 minutes – keep an eye on them!

  • Meanwhile fry the bacon over a medium heat until deliciously crisp. Leave to cool on kitchen towel – save the fat in the pan, this will come in useful for another recipe…

  • Once cool snip or chop the bacon into little pieces. (Save two slices if you’re planning on decorating the top of them)

  • In a small bowl combine the toasted nuts, chilli flakes, sugar and bacon.

  • Melt your butter and grab a pastry brush.

  • Brush the lined baking tray with some butter and arrange the first sheet of filo on the base. Then brush this sheet with more butter.

  • Layer 2-3 more sheets in the same way depending on how thick you want your baklava to be. Then sprinkle in ½ of your mixture of bacon delight.

  • Repeat the layering of pastry and butter, making sure you coat each sheet generously.

  • Then add the rest of your bacon mix. Repeat the layers of pastry and end with at least 4 layers of filo on top. Brush any remaining butter onto the top layer.

  • You can now cut right through the layers into diamonds or squares, holding the pastry on top at either side as you go.

  • You’re ready to bake! Put into the oven and cook until it’s deep golden-brown and looking deliciously flaky. This should take around 45 minutes.

  • Just before you take it out of the oven melt your marmalade in a pan with the water to create a syrup. If you want you can slosh in some booze here too – cointreau would be tasty.

  • Pour this hot mixture over your baklava and leave to cool completely.

  • If you want you can decorate the top of each piece with more fragments of bacon before serving.
     

     


 

Millie Diamond