Güllaç – starch wafers dessert

August 21st, 2010 § 6 comments

Güllaç – starch wafers dessert





Güllaç or starch wafers have a special place among the Ramazan sweets. The name derived from the words güllü aş meaning literally rose soup. It has rose water among its ingredients and therefore it has a mystical scent of the rose. This Turkish invention is so light that can be consumed any time very easily. 

It is so practical to prepare of course if you can find this starch wafers (güllaç leaves) around. Try Turkish grocery stores. Don’t forget, a high quality of güllaç sheet transmits the back light as well as it is bright and white.         

  • 250 gr sugar
  • 10 güllaç leaves or sheets (starch wafers)
  • 1 lt milk
  • 1 T green  pistachios (shelled and chopped)
  • 100 gr slivered almonds
  • 2 T rose water
  • Heat milk and sugar in a small saucepan over medium heat. Stir until sugar has dissolved. Let it cool until room temperature.          

    Pour the milk-sugar mixture in a 35cm diameter round tray (as wide as possible). Break the sheet of güllaç into two pieces in order to fit to the tray. Then submerge it into the milk-sugar mixture and let it soften gently.
    Mix slivered almonds with 2 T sugar for the filling.
    Take the softened sheet (shiny side up) and put it into a coffee cup to form. Sprinkle the almond mixture in the center. Fold the overlapping layers and make a pack. Place it to a serving pan. Repeat with the remaining sheets. Pour the remaining milk over the packages you made in serving pan or dish. Sprinkle rosewater over them. 
    Leave to cool. Decorate with green chopped pistachios, red currants, strawberry tree fruit or pomegranate seeds. Serve cold.

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