I did have some trouble getting the candied bacon as crispy as I wanted it (I was shooting for a brittle texture that I could snap into shards). Any consummate bacon confectioners out there who can shed some light?
These fancy little walnut date cups are the perfect savory-sweet treat for a special holiday brunch or cocktail party.
- 3 slices bacon, about 1/4-inch thick (or more, for fun)
- 1/4 cup brown sugar
- 1 cup walnuts, toasted
- 12 ounces Medjool dates, pitted
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 4 (18”x12”) sheets frozen phyllo dough, thawed and brought to room temperature
- 3 tablespoons unsalted butter, melted
- ½ cup blue cheese, crumbled (Recommended: Point Reyes original blue)
- 24-count mini muffin pan
- 2 baking sheets
- Microplane or grater
- Parchment paper
- Preheat the oven to 325 degrees F.
- Sprinkle the bacon with the brown sugar, coating both sides.
- Cover a baking sheet with parchment paper and arrange the bacon in a single layer on top. Place a second piece of parchment paper on top, and cover with another baking sheet. The baking sheet will keep the bacon from curling up as it cooks.
- Place the tray in the center of the oven and bake for 20 minutes. If it is not golden brown and crispy, bake it for another 10 to 15 minutes.
- Transfer the bacon to a wire rack (not paper towels because the sugar will make it stick) and let it harden up a bit more. Break each strip into small shards. Set aside to cool.
- Place an oven rack in the center of the oven and preheat to 375 degrees F.
- In a food processor, pulse together the walnuts, dates, orange zest, and orange juice until a coarse, nutty spread is formed. I prefer my filling on the chunky side, but evenly combined.
- Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat until you have 4 sheets of dough stacked.
- Using a sharp knife, cut the dough into 24 (3-inch) square pieces.
- Gently press each piece of dough into the muffin pan. Spoon the walnut and date filling into the cups.
- Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes.
- Using a small spoon, remove the phyllo cups from the pan. Arrange the cups on a platter, top each one with a little blue cheese and garnish with a piece of candied bacon. Serve immediately.
Candied Bacon recipe adapted from Alex Guarnaschelli.
Recipe Source: LickMySpoon.com.
Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!