Güllaç
This traditional Turkish dessert is truly divine. Delicate (güllaç) sheets made from starch and water are soaked in sweetened milk, layered with crushed walnuts, and finished with a topping of ground pistachios and pomegranate seeds.
The name “Güllaç” is derived from “güllü aş,” meaning rose-flavored dish, as it was traditionally infused with rose water—a practice less common today but no less special. Its subtle flavors, gentle aromas, and soft, milky layers make enjoying güllaç feel like a celebration in itself.
Elegant yet simple, this dessert was once a favorite in Ottoman palaces and is now a cherished treat found only during Ramadan, when bakeries and restaurants display trays of güllaç in abundance. But you can enjoy this delightful dessert any time of the year by preparing it at home with store-bought güllaç sheets, which are readily available at specialty grocery stores or online.
Tips on Making a Delicious Güllaç
- Handle Carefully: Güllaç sheets are delicate, so take care when handling them to avoid tearing.
- Rose Water Option: For a traditional twist, add 1–2 teaspoons of rose water to the milk mixture for a subtle floral flavor.
- Layering Tips: Ensure each güllaç sheet is thoroughly moistened with the milk mixture to achieve a soft and cohesive texture.
- Chill for Best Results: Allowing the dessert to chill for at least 4 hours is crucial for the layers to meld together, creating the perfect texture and flavor.
Güllaç Recipe
Ingredients
- 12 oz güllaç sheets
- 8 cups milk
- 2 cups granulated sugar
- 1 ½ cups chopped walnuts
For serving:
- pomegranate seeds
- sliced pistachios
Instructions
- Bring the milk and sugar to a boil until the sugar has just melted, then remove from heat.
- Pour two ladles of the warm milk mixture into the bottom of the large baking dish.
- Place a güllaç sheet on top of the milk and then pour another ladle of milk over the güllaç sheet, pressing gently until it softens slightly.
- Continue this process until you’ve used half the sheets. Pay attention to distributing the thickness of the sheets evenly across the tray while layering.
- Spread a single layer of walnuts evenly over the güllaç sheets. Continue layering until you’ve used all of the sheets. Pour the remaining milk mixture over the sheets.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours to set.
- Slice the chilled güllaç and garnish the slices with sliced pistachios and pomegranate seeds before serving. Enjoy your delicious güllaç!
Notes
- Güllaç sheets are delicate, so handle them carefully to prevent tearing.
- When boiling the milk and sugar, ensure the sugar is completely dissolved before removing it from the heat. Optionally, you can add rose water to infuse the milk with a delicate floral flavor, enhancing the traditional taste of güllaç.
- Layer the güllaç sheets evenly, ensuring each sheet is moistened with milk to soften them.
- Chilling the güllaç in the refrigerator for at least 4 hours allows the layers to set and meld together, resulting in a cohesive and flavorful dessert. This step is crucial for achieving the perfect texture and consistency.
Related: Muhallebi
Related: Turkish Boza
Related: Sütlaç (Turkish Rice Pudding)
Related: Turkish Kazandibi Recipe
Related: Lokma: Fried Donuts Dipped in Syrup
