There’s a certain elegance to Güllaç recipe that no other dessert can quite match. Soft, silky layers soaked in warm milk and rose water, sprinkled with nuts—this dish is delicate yet rich, festive yet light. I always make it during Ramadan, but it’s far too beautiful to limit to just one month a year.
Today, I’m sharing my own tried-and-true Güllaç recipe that delivers the authentic taste of Turkish tradition, with simple steps and a few key tips that make all the difference.
Why You’ll Love This Güllaç Recipe
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No baking required
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Naturally light and not overly sweet
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Perfect for Ramadan or summer evenings
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Looks elegant but takes only minutes to prepare
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Gluten-free when using certified Güllaç sheets
Yes! In fact, it tastes even better after resting in the fridge for a few hours. You can prepare it the night before serving.
Traditionally, yes. But if you’re not a fan, you can skip it or replace it with orange blossom water for a different aroma.
Absolutely. Walnuts, almonds, or even hazelnuts work beautifully depending on your taste.
Güllaç Recipe
How To Make Güllaç
Güllaç Recipe Ingredients
- Güllaç leaves (10 sheets – ~200g)
- Whole milk (1 liter)
- Granulated sugar (200g)
- Rose water (1 tablespoon – optional but recommended)
- Crushed walnuts or pistachios (100g)
- Pomegranate seeds (for garnish – optional)
How To Make Güllaç
Step 1: Heat the Milk and Sugar
In a saucepan, I gently heat the milk with the sugar. I stir constantly until the sugar is fully dissolved, but I don’t let it boil. Once it’s warm and smooth, I add the rose water, which gives that signature floral aroma. Then, I set it aside to cool slightly—it should be warm, not hot, when pouring over the layers.
Step 2: Prepare the Güllaç Layers
I take one sheet of Güllaç and place it into a large, deep tray—if needed, I cut the sheets to fit. Then, using a ladle, I pour a bit of the milk mixture over the sheet, making sure it’s fully moistened. I repeat this for each layer, one by one.
After 5 layers, I sprinkle half of the crushed nuts (I usually go for walnuts or pistachios, depending on what I have). Then I continue layering the remaining sheets, moistening each with the milk mixture.
Step 3: Final Toppings and Chill
Once all sheets are layered, I pour any remaining milk over the top. I add the rest of the nuts and, if I’m feeling fancy, a few pomegranate seeds for that bright color and tartness.
I cover the tray and let it chill in the fridge for at least 2 hours before serving. This resting time allows the layers to absorb all that milky goodness and become perfectly soft.
Tips for the Perfect Güllaç
Don’t Overheat the Milk
If your milk is too hot, it’ll turn the sheets mushy or cook them too fast. Warm milk is key.
Use Rose Water Carefully
A little goes a long way—too much rose water can overpower the dessert. One tablespoon is more than enough.
Serve Cold
Güllaç tastes best straight from the fridge. It's refreshing and light, perfect after a heavy meal.
