We took the traditional baklava, with a savoury twist to create an ideal weekend breakfast bake.
Bacon Baklava
12
45
MINS
MINS
Metric
Imperial
INGREDIENTS
| 180g | Trex, melted |
| 400g | Filo pastry |
| 100g | Raw walnuts, chopped |
| 200g | Raw pistachios, chopped |
| 12 | Rashers crispy grilled bacon, crumbled |
| 3 | Limes, zest |
| 75g | Sugar |
| Pinch ground cardamom |
Honey Syrup
| 175g | Honey |
| 125g | Sugar |
| Juice of the limes | |
| 2 tbsp | Orange blossom or rose water |
| 250ml | Water |
Method
Preheat oven to 180C.
Grease and line a 23-24cm cake tin with greaseproof paper.
Add the walnuts, pistachios to a food processor and blend until ground. Add the zest, sugar, cardamom and bacon and blend until evenly blended.
Start layering the baklava. Cut 17 sheets of filo pastry to the size of the tin. Place 1 sheet of filo in the tin and brush it with the melted Trex. Repeat with 6 more sheets.
Spread 1/3 of the nut mixture over the filo. Add 2 sheets of filo, brushed with Trex. Do this until the mixture is used. Top with a final layer of 7 filo sheets brushed with Trex, being sure to press each layer as you go.
Bake at 180c for 45 minutes, until brown and crisp.
For the syrup, mix water, sugar, lime juice and honey in a pan and bring to the boil. Leave to simmer for 20-25 minutes. Once the baklava is baked, pour the hot syrup over and leave to cool before serving.
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