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posted: 10/16/2013 6:01 AM

Savory Baklava

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  • Dan Rich of Elgin created almond butter and bacon-stuffed celery boats; phyllo Bombs (with twisted tops) and Beef Wellington with almond butter pate, both served with a Twizzler port sauce; and savory Baklava.

       Dan Rich of Elgin created almond butter and bacon-stuffed celery boats; phyllo Bombs (with twisted tops) and Beef Wellington with almond butter pate, both served with a Twizzler port sauce; and savory Baklava.
    Laura Stoecker | Staff Photographer

 

2 batches Twizzler Port Sauce (see related recipe)

4 ribs celery, finely chopped

2 green onions, finely chopped

pound bacon, diced and rendered until crispy

2 cups chopped walnuts, divided

4 sheets phyllo dough

3-4 tablespoons butter

Add Twizzler port sauce to a medium pot; add scallion and celery, cover and cook 12 minutes or until celery is soft. Stir in bacon and chopped walnuts; cover and cook for an additional 4 minutes. Allow mixture to cool.

Heat oven to 375 degrees.

Butter a small pan (7-by-11-inches) and place two half sheets of phyllo dough in pan, buttering each sheet. Place 4 to 5 tablespoons of the mixture on the buttered phyllo, and continue to add alternate layers of phyllo and mixture until the pan is full. End top layer with phyllo; brush with butter and sprinkle with nuts. Bake 35-40 minutes or until golden brown. Remove from oven and let cool 20 minutes. Cut into bit sized pieces.

Makes eight to 10 pieces.

Dan Rich

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