Bacon & Marmalade Baklava
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.
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
- 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.