Turkish cuisine · Desserts & Sweets

Güllaç

Ramadan dessert of paper-thin starch sheets in sweetened rosewater milk, layered with walnuts and pomegranate.

Ingredients · for 8 servings

• 10 güllaç sheets
• 1.5 l whole milk
• 300 g sugar
• 2 tbsp rosewater
• 200 g walnuts
• 1 pomegranate
• 3 tbsp pistachios

Instructions

1. Warm the milk and sugar in a large pot and bring almost to a boil while stirring, until the sugar has dissolved; remove from the heat, stir in the rosewater and let the milk cool to lukewarm.
2. Coarsely chop the walnuts, remove the pomegranate seeds and finely chop the pistachios.
3. Place one güllaç sheet in a shallow dish and ladle warm rosewater milk evenly over it until it turns soft and translucent – this only takes a few seconds.
4. Layer and soak five sheets one by one in this way, then spread the chopped walnuts evenly over them.
5. Layer and soak the remaining five sheets the same way, finally pouring the rest of the milk evenly over the top until everything is just covered.
6. Chill for at least 3 hrs. until the milk has been absorbed and the dessert can be cut, then divide into squares and serve sprinkled with pomegranate seeds and pistachios.