Güllaç with Almonds and Rosewater (Bademli Güllaç)

This sweet is made especially during Ramadan, and is one of the most popular during that period. To prepare güllaç you will need special dough that can be bought ready to use in Turkey. The dough for güllaç is composed of very thin and dry leaves made with corn starch, flour and water.

This is a recipe of a variety of güllaç with almonds.

Makes 6-8 servings

10 güllaç leaves * 4 cups milk * 2 cups sugar * 1 cup chopped almonds * ½ cup of coffee rosewater

To garnish:

Pomegranate seeds

Soak the almonds in hot water. Boil the milk on a deep cooking pot. Turn off the fire and add the sugar. Stir continuously until the sugar melts. Let it cool down. When the milk is cold, pour it in a large round tray and soak the güllaç leaves one by one. When the gullaç leaves get soft, remove them from the milk. Fold the four ends of each towards the centre. Place in the center peeled and chopped almonds. Then fold again covering the almonds. Turn each one upside down and place on a serving plate. Cover with rosewater and with the remaining milk syrup. Serve when the güllaç has absorbed all the milk. Decorate with pomegranate seeds. If the waiting time between the preparation and time to serve is very much, reserve some milk syrup to pour over the gullaç at the serving moment.