MIXED-NUT HONEY BAKLAVA
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 96 (1 1/2-inch) pieces
Number Of Ingredients 15
Steps:
- Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.
- Preheat the oven to 350 degrees F.
- Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.
- Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.
- Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.
- Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.
- While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.
- Store the baklava in a sealed container for up to 1 week.
PECAN BACON
Steps:
- Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake until lightly browned, 16-18 minutes., Remove bacon from pan. Discard drippings from pan, wiping clean if necessary., In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan., Bake until caramelized, 8-10 minutes longer. Remove immediately from pan.
Nutrition Facts : Calories 142 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 186mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.
BACON BAKLAVA
Who says bacon can't be dessert? One bite of this surprisingly good Bacon Baklava will convert any naysayers. -Preci D'Silva, Dubai, United Arab Emerates
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Coarsely crumble bacon into a food processor; add almonds and dates. Cover and process until finely chopped., Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., 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., Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake at 350° for 30-35 minutes or until golden brown., 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.
Nutrition Facts : Calories 235 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 485mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 8g protein.
GREEK PECAN BAKLAVA
You are in for a real treat when you try this, it's one of my favorite recipes for Greek baklava! it has brandy in the syrup which makes it special! You will need 3 pounds of pecans, roughly 1 pound of melted butter and whole cloves. It is not really necessary to insert a whole clove on top of each slice of baklava, I do so only on the holidays.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h45m
Yield 10 dozen
Number Of Ingredients 14
Steps:
- In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY.
- In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
- Brush 2 (13 x 9-inch) baking pans with melted butter.
- Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
- Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
- Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
- Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
- Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
- Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
- Insert a clove in the center of each diamond.
- Bake in a 300°F oven for 1 hour.
- Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
- Cool completely in the pans on wire racks.
- When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.
PECAN BOURBON BAKLAVA
Steps:
- Make Baklava:
- Preheat oven to 375 ̊F with rack in the middle. Lightly brush a 13 by 9-inch baking pan with melted butter.
- Pulse pecans, sugar, and cinnamon in a food processor until finely chopped.
- Cut phyllo sheets in half crosswise, forming 18 (12 by 8 1/2-inch) sheets, then arrange in 1 stack and cover with plastic wrap.
- Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface and gently brush with butter. Top with another sheet and brush with butter. Continue layering until you have a stack of 6 buttered sheets. Transfer stack to the baking dish and sprinkle with one-third of the pecan mixture. Build a second stack of 3 phyllo sheets, buttering between each layer. Transfer to a baking dish sprinkle with half of remaining pecan mixture. Repeat with another stack of 3 buttered sheets and sprinkle with remaining pecan mixture. Top with a stack of 6 buttered sheets.
- Score pastry with a sharp knife in quarters lengthwise, then score on a diagonal making 6 cuts about 2 inches apart to create a diamond pattern.
- Bake baklava 15 minutes. Reduce oven temperature to 325 ̊F until top is golden, 40-45 minutes more.
- Make syrup while baklava bakes:
- Bring honey, sugar, water, cloves, zest, and 1/4 cup bourbon to a simmer in a small pot, stirring until sugar and honey have dissolved. Remove from heat and let stand while baklava finishes baking.
- When baklava has finished baking, transfer in pan to a rack. Boil syrup until reduced to 1 1/2 cups, 3 to 5 minutes. Remove from heat and stir in remaining 2 Tbsp bourbon. Discard zest and cloves and pour hot syrup to be absorbed and flavors to develop. Cut into diamonds by cutting lengthwise into fourths, then diagonally across.
BOURBON PECAN BAKLAVA RECIPE - (4.5/5)
Provided by kdet
Number Of Ingredients 10
Steps:
- In a large saucepan, combine sugar, bourbon, 1 cup water, vanilla bean, and reserved seeds. Bring to a boil over medium-high heat; cook until mixture registers 225° on a deep-frying/candy thermometer. Remove from heat, and stir in honey. Strain mixture, discarding vanilla bean. Let cool completely. In a large bowl, combine pecans, brown sugar, and cinnamon. Line a 17x12-inch rimmed baking sheet with 1 sheet of phyllo dough, letting edges of dough extend over sides of pan, if necessary. Brush with melted butter. Continue layering pan with phyllo dough, covering bottom of pan only, to make 8 layers. Brush between layers with melted butter. (To prevent phyllo from drying when not in use, cover with a moist towel.) Sprinkle 3/4 cup pecan mixture evenly over top layer of phyllo. Cover pecan layer with 1 layer phyllo; brush with melted butter. Repeat procedure with remaining pecan mixture for 8 more layers. Top the last layer of nuts with 9 layers of phyllo, brushing all but the top sheet with butter. (Trim edges of phyllo if they overhang.) Preheat oven to 300°. Cut layers diagonally into 3/4- to 1-inch diamonds. In a small saucepan, heat remaining butter over medium heat until butter has a nutty aroma and is dark brown in color. Pour butter evenly over baklava. Bake for 1 hour. Let cool completely. Pour bourbon mixture evenly over baklava. Let sit for at least 24 hours before removing from pan. Store at room temperature for up to 1 week.
PECAN CRUSTED BACON
This recipe was in a magazine at the doctor's office. I copied it onto the back of my check book, and have used the last check, so am posting here for safe keeping. Have not tried yet, but plan to do so for the next family breakfast gathering.
Provided by mapaklenk
Categories Breakfast
Time 30m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400.
- Stir together pecans, brown sugar and pepper.
- Place bacon on lightly greased wire rack in aluminum foil lined pan.
- Press pecan mixture into bacon and bake 20-25 minutes. Let stand 5 minutes before serving.
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