Baklava has long been a beloved dessert in Middle Eastern and Mediterranean kitchens – layers of delicate phyllo dough, crunchy nuts, and sticky-sweet syrup in perfect harmony. But if you’re looking for a way to put a fresh spin on this timeless classic, Mulberry and Walnut Baklava Rolls are the answer.
These rolls take everything you love about traditional baklava and add a rich, earthy layer of flavor with dried mulberries. Slightly tangy and naturally sweet, mulberries complement the toasted walnuts beautifully, creating a filling that’s just as luxurious as it is unexpected. The mulberries also lend a chewy texture that contrasts nicely with the crisp layers of phyllo.
Rolled instead of layered, this version of baklava is easier to portion and even more visually striking. Each roll becomes its own little bundle of golden, syrup-glazed goodness. And speaking of syrup – don’t worry, that signature baklava drizzle is still part of the story. A simple mix of sugar, water, lemon juice, and maybe a hint of rose or orange blossom water soaks into the rolls after baking, tying everything together with just the right amount of sweetness.
What makes these rolls especially appealing is how they blend tradition with creativity. They’re familiar enough to feel comforting, but different enough to stand out at a dinner party or holiday table. Plus, they hold up well over time, making them a great make-ahead dessert.
Whether you’re a seasoned baklava lover or just looking for a unique treat that bridges the gap between fruity and nutty, Mulberry and Walnut Baklava Rolls offer a satisfying, memorable bite. Serve them with strong coffee or tea and enjoy a new take on an old favorite – rich, flaky, and full of flavor.
Ingredients
- 1 pack filo pastry sheets
- 1 1/2 cup mulberries
- 1 cup walnuts chopped
- 1/2 cup butter melted
- 1 cup sugar
- 1 cup water
- 1 tsp lemon juice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F).
- In a bowl, combine the chopped walnuts, sugar, cinnamon, and vanilla extract.
- Lay out one sheet of filo pastry on a clean surface and brush it with melted butter.
- Place another sheet of filo pastry on top and brush it with butter as well.
- Repeat this process with the rest of the filo pastry sheets, stacking them on top of each other and brushing each one with butter.
- Spread the mulberries evenly along the length of the stacked filo pastry sheets.
- Sprinkle the walnut mixture over the mulberries.
- Starting from one of the long edges, roll up the filo pastry tightly to form a long roll.
- Place the roll on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 30 minutes, or until the pastry is golden brown and crispy.
- While the baklava rolls are baking, prepare the syrup by combining the sugar, water, and lemon juice in a saucepan.
- Bring the mixture to a boil and let it simmer for 5 minutes, until the sugar is dissolved and the syrup has thickened slightly.
- Remove the baklava rolls from the oven and immediately pour the hot syrup over them.
- Allow the rolls to cool completely before serving.
Wow, celine I can’t wait to bake this for my family! 😍
Ok but… mulberries are hard to find here 😅 Any substitute? Like cherries?
The instructions are pretty clear. I was worried the filo would tear, but rolling from the long edge like they said worked for me. Next time I’ll chop the walnuts finer.
180°C for 30 minutes was spot on for me. Golden and crispy like the recipe said. Cinnamon + vanilla combo is a win. Will repeat!
Nice! I’m always worried about filo drying out, but “golden and crispy” at 30 min at 180°C sounds perfect. Did you pour the syrup right when they came out, or let them rest a minute?
180°C for 30 min worked for me too 😄 Mine browned a bit faster on the edges though—maybe my oven runs hot. Still super tasty with the cinnamon + vanilla!
I followed it exactly and mine came out kinda bland? I think I under-sprinkled cinnamon and didn’t taste the vanilla enough. Also 1 tsp vanilla feels like a lot but it wasn’t present for me.
My mom made baklava all the time, but never with mulberries. This is a game changer for me! Just like grandma’s!
This baklava is AMAZING! The mulberries add such a unique flavor. Definitely a hit at my family gatherings!
Yum!
Why do people even like baklava? It’s just sweet and sticky. 🤷♂️
Couldn’t find mulberries. Used blueberries instead and it was still good! I give it a 4/5.
Blueberries? Really? I dunno about that, but glad you liked it!
Is there a substitute for mulberries? I can’t find them anywhere.
Good concept, but I found the syrup a little too much for my roll thickness. Next time I’ll either use less syrup or bake a couple minutes longer so it stays crisp.
Interesting, I had the opposite problem 😅 Mine came out kinda dry, so I added a little extra syrup and it was perfect. Maybe oven temp or roll tightness changes the absorbency a lot.
Totally get that—baklava-style syrup can overwhelm if the roll isn’t super thick. Less syrup next time or a touch more bake time should help keep that crisp bite.
I tried making this but it turned out all soggy. Maybe I didn’t bake it long enough?
Maybe you needed to bake it for a bit longer or set the oven to a higher temperature? It can get soggy if the syrup is too warm when you pour it on.
I dunno, mine turned out fine. Did you follow all the steps correctly? Sometimes people skip the important parts.
yea yummy
This looks amazing! Can’t wait to try it. Mulberries are my fav!
Yum, but isn’t baklava supposed to be with honey? What’s the deal with mulberries?
This looks so fancy! Can’t wait to impress my guests with this one.
This baklava is amazing! The mulberries add a unique twist. My family loved it.
I tried this and it turned out soggy. Maybe I did somethin wrong?
My filo dried out while I was working and it got crispy in the wrong places. But once I brushed more butter, I salvaged it. Technique matters!
Was skeptical about using mulberries instead of the usual nuts. It was kinda greasy and the filo was tough, won’t make again.
I think mulberries are a great twist! But yeah, filo can be a bit tricky. Maybe try a different brand next time?
Easy recipe, but my filo dried out while I worked. I should’ve covered it with a damp towel like my grandma does. Still, came out decent.