|Sliced bacon||1 1⁄2 Pound|
|Whole blanched almonds||1 Cup (16 tbs), toasted and coarsely chopped|
|Chopped dates||3⁄4 Cup (12 tbs)|
|Phyllo dough||1 Pound (1 Package)|
|Unsalted butter||10 Tablespoon, melted|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Maple syrup||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Orange zest||1⁄2 , finely grated|
1. Preheat the oven to 400° In a skillet, fry the bacon in batches until crisp. Drain well and crumble. In a food processor, finely chop the bacon with the almonds and dates.
2. Butter a 9-by-13-inch metal baking pan. Lay a sheet of phyllo in the pan; trim the edges to fit and brush with butter. Repeat with 4 more phyllo sheets and butter. Spread 1 cup of the filling over the phyllo. Repeat this layering of 5 phyllo sheets and filling twice more. Top with 5 buttered phyllo sheets; butter the top well.
3. With a small, sharp knife, cut the baklava into diamonds and bake for 10 minutes. Turn the oven to 325°and bake for 1 hour longer, or until nicely browned.
4. Meanwhile, combine the sugar, maple syrup, water, bourbon and orange zest in a saucepan and bring to a boil. Simmer for 5 minutes, then let cool to room temperature. Pour the cooled syrup over the hot baklava and let stand at room temperature uncovered overnight.