🇹🇷 Turkey · Dessert
Güllaç (Rosewater Rice Wafers Dessert)
By eatmundo · July 5, 2026
Discover Güllaç, a light and elegant Turkish dessert traditionally enjoyed during Ramadan. Delicately thin corn starch sheets are softened in warm, sweetened milk infused with fragrant rosewater, then layered with crushed walnuts. Garnished with pistachios and pomegranate seeds, it's a refreshing and subtly sweet treat.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large saucepan, combine 8 cups (2 liters) of full-fat milk and 1.5 cups (300g) granulated sugar. Heat over medium heat, stirring occasionally, until the sugar completely dissolves and the milk is warm to the touch but not boiling (around 120°F / 50°C). It should be warm enough to soften the güllaç sheets without cooking them.
- 2
Remove the milk from the heat and stir in 2 tablespoons of rosewater. Have your güllaç sheets (approx. 10-12 sheets, typically found in specialty stores) ready. Lightly grease a large rectangular baking dish (approx. 9x13 inches or 23x33 cm).
- 3
Carefully dip one güllaç sheet at a time into the warm milk mixture, ensuring it gets fully saturated but doesn't break. Immediately transfer the softened sheet to the prepared baking dish, laying it flat. Repeat this for half of your güllaç sheets (5-6 sheets), layering them one after another.
- 4
Once half the sheets are layered, evenly sprinkle 1 cup (100g) of coarsely crushed walnuts over the last güllaç layer. This creates the delicious nutty center. Be generous with the walnuts for best flavor.
- 5
Continue dipping and layering the remaining güllaç sheets over the walnuts, just as you did before. Once all sheets are layered, pour any remaining milk mixture evenly over the entire dessert. Gently press down on the layers to ensure they are fully saturated and settled.
- 6
Allow the Güllaç to sit at room temperature for 15-20 minutes to absorb the liquid, then cover the dish with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, until thoroughly chilled and set. The longer it chills, the better the texture will be.
- 7
Before serving, cut the Güllaç into squares or diamonds. Garnish generously with 1/2 cup (50g) finely crushed pistachios and 1/4 cup (30g) fresh pomegranate seeds for a vibrant color and contrasting texture. Serve cold and enjoy this delicate Turkish delight.
Frequently Asked Questions
What is the ideal temperature for the milk when soaking the Güllaç sheets?+
The milk should be warm, not boiling hot or cold, allowing the sheets to soften and absorb without becoming overly soggy or dissolving. Aim for a comfortable lukewarm temperature.
Can I substitute the specific Güllaç corn starch sheets with another type of wafer or pastry?+
Güllaç sheets are unique in their delicate texture and high absorbency. There isn't a direct substitute that will achieve the authentic melt-in-your-mouth consistency, so it's best to source original sheets.
How much rose water should be used, and can it be omitted or substituted?+
Rose water provides a signature floral aroma to Güllaç; use it sparingly, usually 1-2 teaspoons for the entire dessert, to avoid an overpowering flavor. While it can be omitted, it will alter the traditional taste.
How long does Güllaç need to chill before it's ready to serve?+
Güllaç requires at least 2-4 hours of refrigeration for the sheets to fully absorb the milk and the dessert to set properly. For the best texture and firmness, chilling overnight is recommended.
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