Everybody deserves a sweet treat and this traditional dish gets a #JustDelicious twist to it!
Prep Time: 20 min
Cook Time: 45 min
Makes: 24
| Ingredients: |
|
| 200 g | Eskort Lean Diced Bacon |
| 250 g | almonds |
| 250 g | pecan nuts |
| 10 ml | ground cinnamon |
| 150 g | butter |
| 1 roll | phyllo pastry sheets (about 10 sheets, cut in half) |
| 375 g | sugar |
| 250 ml | maple syrup |
| 125 ml | water |
| 30 ml | brandy |
|
| zest of half an orange |
Method:
-
Preheat oven to 180°C.
-
In a frying pan, cook bacon until crisp, remove from heat and drain oil.
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Add bacon, almonds, walnuts and cinnamon to a blender and pulse until finely chopped.
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Brush a baking tray large enough to fit phyllo pastry sheets, with a little of the melted butter.
-
Unroll phyllo pastry and place a sheet on the buttered baking tray, brush the sheet of phyllo with some melted butter, repeat the process with 5 sheets of phyllo pastry.
-
(Keep your remaining phyllo pastry sheets covered with a damp dishcloth to prevent them from drying out).
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Sprinkle the phyllo pastry sheets in the baking tray with about 1/3 of the bacon and nut crumbs, repeat with another 5 layers of phyllo (each buttered as per process before) and top with another third of the bacon and nut crumble.
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Repeat layers once more.
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Top with remaining sheets of phyllo, brushing each one with melted butter.
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Using a sharp knife, cut pastry into diamond shapes while on the baking tray, you should get about 24 pieces.
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Place in oven and bake for 30-35 minutes, until golden brown.
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While baklava is baking, put maple syrup, water, brandy and orange zest into a small saucepan.
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Bring to a boil, then reduce heat and simmer for about 10 minutes until you get a light syrupy consistency.
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Remove from heat and set aside. Remove baklava from oven when done, and while still warm, drizzle evenly with the syrupy mixture.
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Cool baklava completely before serving.
Kalí órexi!
