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.
I followed it mostly, but I think I overbaked mine. They were more crunchy than flaky—still good with tea though. Cinnamon smell was on point.
Simply scrumptious! Will be making this for my family gathering. Easy to follow instructions!
Super easy to make! I’m not a baker but my family loved these rolls.
Followed the steps pretty much exactly. Tasty, but mine didn’t really “roll up” super tightly—filo was a bit stubborn. Still worth making again.
Glad they turned out for you! I’ve had the same “stubborn filo” issue—did you let the pastry dry out while you were working? I usually cover it with a damp towel and it rolls way tighter.
very easy recipe. But i dont have mulberries, i used blueberries instead. the taste is good but I think mulberries make it better.
This is dangerously easy for baklava. I was skeptical about the rolls vs. traditional layers, but wow. Also I used chopped almonds instead of walnuts and it was great.
Not gonna lie, working with filo is stressful 😅 It tears and dries out so fast. But the final result was worth it. I’d recommend brushing butter pretty generously between layers.
I’m skeptical about the mulberries—aren’t they too watery? Mine leaked a lot and the roll got soft. Tasted good, but texture was off.
These turned out AMAZING—crispy layers and the mulberries actually taste like something (not just sweet). I did brush a bit more butter between sheets and it made a big difference.
I tried making this but it turned out super soggy. I guess I didn’t use enough butter? It looked nothing like the picture.
Seems too much sugar honestly. 1 cup sugar in filling AND 1 cup sugar in syrup?? My diabetes would be like: no ma’am. Flavor was good but I felt it was overly sweet.
Totally get that. With 1 cup sugar in the filling *and* 1 cup in the syrup, it’s basically a sugar double-whammy. If you want to keep the flavor, I’d cut both by like 1/3 and see how it goes.
Wait… do you really roll “stacked filo sheets” with mulberries in the middle? My roll didn’t stay tight at all. Maybe I used too much filling? Either way, it was still tasty.
Quick question: do I have to boil the syrup for 5 minutes or just warm it? Mine thickened too much and got weirdly stringy.
Not gonna lie, I messed up the filo—mine tore and I ended up with a “deconstructed” situation 😅 Still tasted good though.
I feel like the torn filo is the only reason I’d be worried—did you still roll tightly? Maybe you needed to butter more or keep the sheets covered so they don’t dry out.
Haha same! Mine tore a bit too, but honestly “deconstructed” baklava vibes can still be 🔥—glad it tasted good.
meh, I forgot to set the timer and burnt mine 🙁
meh… filo + syrup always gets messy. I would still eat it tho. Would give it 3 stars
These look dangerously good. I love how the mulberries give that little tang with the walnuts. Gonna try it this week!
I love the texture of the filo, but I think I put the syrup on too hot. Anyone else have that happen?
I totally know what you mean! If the syrup’s too hot, it can make the filo soggy. Next time, I would let it cool for a minute before pouring it on.
Hot syrup? Never heard of that being a problem. All I know is it should be hot! 🤷♂️
This doesn’t sound like traditional baklava… where’s the honey? Just seems wrong.
Yum! I’m gonna try this for my kid’s birthday party. Hope it’s easy to make!
180C = perfect. I poured syrup right away like the recipe says and wow… it soaked in but didn’t turn soggy. 10/10.
Not gonna lie, 30 minutes felt short for my oven. Mine got golden at like 20, but still chewy inside. Still tasty though—syrup helped a lot.
Okay but the mulberries + walnuts sounds *so* good. I made this with frozen berries and it still worked—my kitchen smelled amazing while baking.
Yes!! Frozen berries working is such a relief—mulberries can be tricky to find fresh. And that warm, cinnamon-butter smell while baking… I’m sold.
These came out insanely crispy! I was worried about the mulberries getting too juicy, but the syrup situation fixed everything. Loved the cinnamon + vanilla combo.
I’m not sure about “mulberries too juicy”—mine leaked a bit and got kinda messy. Still tasted good though. Maybe I should’ve drained them more? Either way, nice idea.
Yes!! Mine were also super crispy once I poured the hot syrup right away. Cinnamon + vanilla was a perfect move. 🤤
Walnuts + sugar + cinnamon = classic, so I expected it to work. The only change I made was adding a pinch more lemon juice. Loved the tang.
This baklava recipe is delicious! I loved the combination of mulberries and walnuts. Next time I might add some honey!
I’m glad you enjoyed it! Adding honey sounds like a great idea, it will make it even sweeter! 🍯
Not impressed. It was too sweet for my taste. Shouldn’t there be a balance? Maybe decrease the sugar?
I totally get what you mean! It can be way too sweet sometimes. Maybe try adding more nuts next time? Balance is key!
Nah, I love the sweetness! Baklava is supposed to be sweet, that’s the point of it! Maybe your taste buds are just off?
I’m sorry but 30 minutes at 180°C for filo is too short? Mine was pale at 30, needed like 10 more. If you want it golden, keep an eye on it.
Who knew mulberries could taste sooo good in baklava! I have never tried this before. Totally recommend!
I never thought of using mulberries in baklava! Sounds delicious! Can’t wait to try it.
Are you sure mulberries are the best choice? Seems kinda weird to me. I stick with classic nuts.
Easy and delicious! Will definitely make again. 🙂
I tried this recipe too! It was super easy and came out great. My family loved it! 💖
Really? I don’t know about that… I found it a bit tricky with all the layers. 😕
Should I be using 1/2 cup butter melted between every sheet?? I probably did too much or too little… mine felt greasy and the middle was a little undercooked.
This recipe is too complicated. Why not just buy ready-made baklava?
Baklava is usually made with pistachios, right? Not sure about using mulberries.
Not bad but… isn’t baklava usually layered and pan-cut? Rolling filo like this is kind of cheating 😅 Still tastes good though, especially with cinnamon.
I get the “cheating” comment 😅 but honestly the rolled version is way easier and still gives that classic baklava vibe. The cinnamon + syrup combo sounds amazing.
These baklava rolls are amazing! I’ve never used mulberries before, and they were such a nice touch.
The instructions are pretty clear, and the 180°C/350°F temp is right on. Mine came out crisp, but I might’ve used too much syrup because it got a little soggy on the bottom.
Totally agree—180°C and crisping it up is the key. I’ve had the same soggy-bottom issue when I don’t drain/spread the filling evenly. Next time I’m thinking less syrup or pour it more lightly.
Why do people love baklava so much? This one was just okay for me. It didn’t impress me if I’m being honest.
Nah, baklava is amazing! You just need the right ingredients. Maybe try it with a different nut or add more syrup next time.
I totally get you! I find baklava can be hit or miss. It’s all about the balance of flavors, I guess. Yours just seems a bit off.
It taste good but ouch! That butter is wayyyyy too much. Next time, I will use half or somethin.
I don’t know, this seems too complicated for baklava… Filo pastry is hard to work with.
Looks like a lot of steps. Can’t I just buy baklava at the store? This seems like too much work!
I get it! Filo can be tricky! But once you get the hang of it, it’s sooo worth it! Just take your time!
Simple and tasty! Just don’t burn it like I did the first time I made it.
180°C is the move. Crispy outside, juicy inside. I added a tiny pinch of cloves to the walnut mix and wow—would totally make again.
I tried making this last night and it was a total disaster… the pastry burnt and the syrup was way too thick! Not sure where I went wrong 🙁.
Absolutely delicious! The mulberries add a unique twist to classic baklava.
Looks good but how do I keep the rolls from getting hard the next day?
What happens if I skip the syrup? Can’t be that important, right? 😂 JK, but seriously, does it affect the flavor?
Skipping the syrup? That’s like making tea without water! The syrup adds sweetness and keeps it moist. Trust me, you don’t wanna miss out!
I think you could skip it, but maybe try it once with the syrup just to see how it tastes. It might be better, but who knows! 😂
Boooring! Maybe if there was chocolate it would be better. Just sayin’.
YUMMY! I love walnuts! But can you use almonds instead?
Ew, seriously? This tastes weird. Maybe I did something wrong, but I don’t get the hype.
Not gonna lie, I misunderstood the filo stacking part at first and my rolls were lopsided. Still tasted amazing though—next time I’ll measure spacing.
Honestly this feels like a hack version of baklava. The rolls are easier than cutting squares, and they look impressive. Big win.