Nicole showed up with this delicious baklava at the company holiday party. I couldn't stop eating it! - El Jefe
In large skillet, cook bacon over medium heat, until crisp. Remove to paper towels to drain. Crumble bacon, nuts and dates in food processor until finely chopped.
Brush a 13-inx9-in pan with some butter. Unroll phyllo dough. Layer 5 sheets of phyllo dough in prepared pan, brushing each sheet with butter. Sprinkle with a third of the yummy bacon mixture. Repeat with 5 more sheets of dough and butter, and spread another third of the bacony goodness. Then do 5 more sheets and the rest of the sweet bacony splendor. Finish with the remaining 5 sheets of phyllo dough, brushing each sheet with butter.
Using a sharp knife carefully cut into diamond shapes. Bake at 350 degrees for 30-35 minutes or until golden brown. Meanwhile, in a small saucepan combine remaining ingredients, bring to a boil, reduce heat and simmer for 10 minutes. Pour over warm baklava. Cool completely.
** There is some controversy as to whether they were almonds or pecans, but I expect either would be great! Toast the nuts in the 350 degree over for 10 minutes, more or less, until they start to smell really good. Allow to cool a few minutes before chopping.