I bet you didn't know you could make Baklava with fresh fruit! In this video, I'll show you my recipe for making an amazing Fruit filled Baklava. We'll be filling it with sweet mango and freshly whipped cream for an ultra decadent treat.
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0:00 Intro
1:11 Preparing the mango
2:44 The secret ingredient
3:55 Making clarified butter
4:31 Preping the pastry
5:38 Making the Baklawa base
7:58 Cream filling
8:56 Final Aseembly
10:06 Taste test and Review
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Ingredients:
6 (1.25kg) Fresh sweet mangoes (I recommend Egyptian, Indian and Pakistani mangoes for flavour)*
* Can be replaced with other fruits too

For the Syrup:
375g (13 oz) Sugar
225ml (5.1 fl oz) Water
3/4 Tbsp Lemon Juice
1.5 Tsp Vanilla Essence
75 - 100g (2.6 - 3.5 oz) of mango off cuts

For the Baklava (enough for 2 X 10 inch (25cm) layers Top & Bottom*):
400g (14 oz) Fresh Phyllo or Yufka pastry
250g (8 oz) Butter

* For 7 inch, halve these ingredients, and for only a single layer of pastry halve it as well

For the Cream filling:
250 - 300g (8 - 10.5oz) Heavy Cream
125g Mascarpone/Clotted Cream/Eshta

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Directions:

Wash, then Peel and chop your mangoes into small cubes, and scrape off any leftover mango from the skin

To make the Syrup:
1- Place your sugar, lemon and water in a pot over high heat and bring to a boil
2- Let it boil until all the sugar granules have dissolved
3- Add in 75 - 100g (2.6 - 3.5 oz) of mango off cuts to the pot and turn the heat to low
4- Allow this to simmer for 15 minutes
5- When the time is up, add the vanilla and simmer for one minute further
6- Remove from the heat and pour through a strainer to remove any lumps of mango
7- Allow to cool completely before use

To clarify the butter:
1- Place the stick of butter in a pot over high heat and melt completely
2- Once melted, turn the heat to medium low and let this simmer till the fat and milk solids separate
3- When you can see two distinct liquids in the pot, pour just the fat out into a bowl or jug

To make the Baklava layers:
1- Place the pastry on your cutting board, and put your baking dish on top of it
2- Use a sharp knife to cut the pastry sheets into the correct size for the baking dish by tracing around it
3- Cut two strips of parchment paper and lay them across your baking dish like a cross, they should run over the sides of your dish
4- Using the clarified butter, coat the entire baking dish in a thin and even layer of fat
5- Place your first sheet of pastry in the dish, and center it properly
6- Coat that sheet in an even layer of clarified butter, making sure to properly coat the edges and centre of the sheet
7- Place another sheet on top of the previous one
8- Repeat steps 6-7 a minimum of 8 times, but I'd recommend at least 10 layers
9- Coat the final layer in butter on top for better browning
10- You need to repeat this process (steps 4-9) again so you have a top and bottom layer of baklava. For the top one use a knife to cut the prepared tray into 8 even pieces
11- Preheat your oven to 160c or 320f with the fan on, place your tray in there to bake for 25-30 minutes
12- Remove when golden brown and immediately pour over 75ml of the prepared syrup (Has to be done when hot)

To make the cream:
1- Place the ingredients in a bowl or mixer as well as 3 Tbsp of the fruit syrup
2- Whisk until combined into a thick but fluffy cream mixture

To assemble the dish:
1- Coat your fruit in the remaining syrup, and allow it to drain for at least 10 minutes
2- Place the bottom layer of your baked pastry on a plate
3- Add the cream in an even layer on top of the baklava, spreading it towards the edges but leaving a gap of 1 inch
4- Place the fruit on top of the cream in an even layer
5- Add the top layer (if using) then decorate with more mango and some pistachio dust
6- Serve and enjoy

It will last about 3 days in the fridge

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