Who would have thought that sheets made to preserve starch would lead to such a delicious dessert? It all started when palace chefs mixed surplus starch with a bit of flour and water to prevent spoilage and make storage easier. The mixture worked and quickly gained popularity. Güllaç, as we know it today, was created when a dessert chef soaked these sheets in milk and added walnuts. The dessert was such a hit at the palace that it secured its place on royal tables, and its creator was made the palace’s head confectioner.
Here’s the recipe and some key tips from APlus Pastry Chef Cengiz Canpolat.
Ingredients:
- 1 package of güllaç sheets
- 3 kg full-fat milk
- 600 g granulated sugar
- 10 g vanilla
- 150 g chopped almonds
- 150 g chopped hazelnuts
- 50 g ground pistachios
- 1 fresh pomegranate
Instructions:
- Warm the milk and sugar in a large pot until it’s lukewarm.
- Add vanilla, then remove from heat.
- Roast the chopped hazelnuts and almonds in the oven at 130°C until fragrant.
- Cut the güllaç sheets in half, dip them in the warm milk mixture, and start layering them in a tray. After layering half of the sheets, sprinkle the roasted nuts on top.
- Pour a ladle of milk over each layer as you continue with the remaining sheets, finishing with a generous pour of milk on the top layer.
- Let the dessert rest in the fridge for about 4-5 hours.
- Once chilled, cut the güllaç into portions and garnish with pomegranate seeds and ground pistachios before serving.
Enjoy this easy-to-make, refreshing dessert that embodies the flavors of Ramadan!
