Bacon Baklava

• 1 1/2 pounds sliced bacon
• 1 cup whole blanched almonds, toasted and coarsely chopped
• 3/4 cup coarsely chopped dates
• 1 package phyllo dough
• 10 tablespoons unsalted butter, melted
• 1 1/2 cups sugar
• 1 cup pure maple syrup
• 1/2 cup water
• 2 tablespoons bourbon
• Finely grated zest of 1/2 orange

1. Preheat the oven to 400.
2. In a skillet, fry the bacon in batches until crisp.
3. Drain well and crumble.
4. In a food processor, finely chop the bacon with the almonds and dates.
5. Butter a 9-by-13-inch metal baking pan.
6. Lay a sheet of phyllo in the pan; trim the edges to fit and brush with butter.
7. Repeat with 4 more phyllo sheets and butter.
8. Spread 1 cup of the filling evenly over the phyllo.
9. Repeat this layering of 5 phyllo sheets and bacon filling two more times.
10. Top with 5 buttered phyllo sheets, buttering the top well.
11. With a small, sharp knife, cut the baklava into diamonds.
12. Bake the baklava for 10 minutes.
13. Turn the oven to 325 and bake for 1 hour longer, or until nicely browned.
14. Meanwhile, combine the sugar, maple syrup, water, bourbon and orange zest in a saucepan and bring to a boil.
15. Simmer for 5 minutes, then let cool to room temperature.
16. Pour the cooled syrup over the hot baklava and let stand at room temperature uncovered overnight.

bacon, whole blanched almonds, dates, phyllo dough, unsalted butter, sugar, maple syrup, water, bourbon, orange

Taken from www.foodandwine.com/recipes/bacon-baklava (may not work)