This savory-sweet twist on a classic baklava layers crispy bacon, coarsely chopped California Walnuts, and plump raisins between delicate buttery phyllo sheets. A fragrant vanilla orange blossom syrup infuses each bite with a rich sweetness, while the walnuts bring a satisfying crunch that perfectly complements the smoky bacon. Ideal for a bold dessert or indulgent snack, this baklava offers a delicious fusion of textures and flavors.
5.25 oz (150 gm.) coarsely chopped dark raisins
5.25 oz (150 gm.) coarsely chopped golden raisins
3.5 C (850 ml.) water
2 ea. vanilla bean, split, scraped
14 oz (400 gm) granulated sugar
2 tbsp (30 gm.) orange blossom water
2 lb sliced bacon, chopped ½” pieces
8 oz unsalted butter, melted
13 oz finely chopped California walnuts
1 lb Phyllo dough
Plump the raisins in warm water, about 160 F (70 C) with vanilla beans for 15 minutes. After letting them cool to room temperature, drain the raisins, chop coarsely and reserve them.
Combine the “raisin plumping water” and sugar (with vanilla beans) and bring to a boil, cool to room temperature, remove the vanilla beans, add orange blossom water.
Cook the bacon until crisp. Drain well, and strain the bacon fat.
Whisk together 4 oz of bacon fat and the melted butter. Set aside to use to brush phyllo dough. (Save remaining bacon fat or another recipe.)
Make the filling in another bowl combine the chopped bacon, walnuts and chopped plumped raisins.
Preheat the oven to 400°F / 205° C.
Test the size of the phyllo dough, trim it to fit inside the dimension of the pan, then trim all remaining sheets to match. Reserve covered so the dough does not dry out.
Select baking pan that is 2 inch/5 cm deep – a 9×13 inch (23×33 cm) pan at home or chefs can use 1/2 hotel pan (12 ¾ x 10 ½ inches / 32×27 cm). Brush entire inside generously with bacon fat/butter mixture
Lay a sheet of phyllo in the pan and brush bacon fat/butter. Repeat with 5 more phyllo sheets and butter. Then spread about one-third of the filling evenly over the phyllo.
Repeat this layering of 5 phyllo sheets and bacon filling two more times. Top with 5 buttered phyllo sheets, buttering the top layer well.
Cut the baklava into desired shapes with a small, sharp knife (slightly serrated helps cut easily).
Bake the baklava for 10 minutes at 400°F/205° C then turn the oven to 325°F and bake for 1 hour longer or until deeply browned.
Remove from the oven, then evenly pour the cooled syrup over the finished baklava and let it stand at room temperature, uncovered overnight.
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