Güllaç is a light, refreshing Ramadan dessert made by softening thin güllaç pastry sheets in milk and layering them with pomegranate seeds and walnuts. Rose water gives it a delicate aroma.
Heat the milk and sugar until the sugar dissolves, without bringing it to a boil. Remove from the heat and stir in the rose water.
Briefly dip each güllaç sheet in the warm milk, one at a time, and arrange it in a wide tray. Continue layering until you have used half the sheets.
Sprinkle the chopped walnuts over the sheets, then continue layering with the remaining sheets, dipping each one in the milk before placing it in the tray.
Pour the remaining milk evenly over the tray so all the sheets are moistened.
Refrigerate the güllaç for at least 2 hours. Slice and serve garnished with pomegranate seeds and pistachios.
Allergen: contains milk and walnuts. Important: Do not leave the güllaç sheets soaking in milk for too long at once; they can quickly become too soft and tear. Dip each sheet in the milk and transfer it to the tray right away.
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