Who says bacon can’t go gourmet? This unexpected twist on a classic Middle Eastern pastry brings a smoky, salty crunch to an otherwise rich and syrupy dessert. Bacon and sweets might sound surprising—but once you try this version of baklava, layered with crisp bacon, toasted nuts, buttery phyllo, and finished with a lemony honey syrup, you’ll understand why opposites really do attract in the kitchen.
Bacon’s natural richness pairs beautifully with brown sugar and honey, enhancing every bite with a luxurious contrast of savory and sweet. Whether you’re experimenting with flavor profiles or aiming to wow your guests with something unconventional, this bacon baklava is indulgent, surprising, and utterly crave-worthy.
Ingredients for Sweet & Savory Bacon Nut Baklava with Honey-Lemon Syrup
-
16 oz (450 g) frozen phyllo dough
-
1 1/2 cups (340 g) unsalted butter, melted
-
2 cups (200 g) finely chopped walnuts
-
2 cups (200 g) finely chopped pecans
-
2 cups (300 g) finely chopped crisp cooked bacon
-
3/4 cup (150 g) firmly packed brown sugar
For the Syrup:
-
2 cups (400 g) white sugar
-
1 cup (240 ml) water
-
2 tablespoons (30 ml) honey
-
2 tablespoons (30 ml) lemon juice
-
1 stick (4 inches / 10 centimeters) cinnamon
How to Make Sweet & Savory Bacon Nut Baklava with Honey-Lemon Syrup
-
Allow the phyllo dough to thaw at room temperature for 2 hours. Once thawed, cut the stack in half crosswise so the sheets fit a 9×13-inch (23×33-centimeter) baking pan. Keep the sheets covered at all times with waxed paper and a damp tea towel to prevent drying.
-
Lightly butter the bottom of a 9×13-inch (23×33-centimeter) cake pan. Lay down one sheet of phyllo, then brush with melted butter. Repeat with 7 additional sheets, brushing each with butter.
-
In a large bowl, combine the walnuts, pecans, cooked bacon, and brown sugar. Mix until evenly combined. Spread 1 cup (about 200 g) of the mixture evenly over the phyllo in the pan. Drizzle with melted butter.
-
Add 4 more phyllo sheets, brushing each with butter. Sprinkle another cup (200 g) of the nut-bacon mix over it, then drizzle again with butter.
-
Repeat the layering: 4 sheets of phyllo (each brushed with butter), then nut-bacon mixture, followed by butter drizzle. Do this four more times.
-
Finish the top layer with 8 sheets of phyllo, brushing each one with melted butter.
-
Using a sharp knife, score the pastry diagonally without cutting all the way through the bottom layer. Continue cutting in a crisscross pattern at 1-inch (2.5-centimeter) intervals until you’ve created around 48 diamond-shaped pieces.
-
Bake the baklava in a preheated oven at 325°F (163°C) for 1 hour. Remove from the oven, finish cutting through the layers, and allow it to cool completely in the pan.
-
While the baklava cools, prepare the syrup. In a saucepan, combine the white sugar, water, honey, lemon juice, and cinnamon stick. Bring to a boil, then simmer gently for 15 minutes. Remove the cinnamon stick and stir well.
-
Pour the warm syrup evenly over the fully cooled baklava. Let it sit until completely absorbed. Store at room temperature, loosely covered, for best texture.
This sweet-meets-savory version of baklava proves that tradition is just the beginning of innovation in the kitchen. The smoky crunch of bacon, the richness of nuts, and the flaky, buttery phyllo come together in perfect harmony—all tied up with a citrusy honey glaze that lingers in every bite.
Whether you’re treating your brunch crowd or looking to shake up your dessert game, this bacon baklava is guaranteed to steal the show. Pair it with a bold coffee or a spiced tea, and let the flavor layers do all the talking.
