Gullac With A Twist—I developed great rice paper recipe—A Milky, Smooth, Incredibly Simple Dessert!

Gullac With A Twist—I developed great rice paper recipe—A Milky, Smooth, Incredibly Simple Dessert! Experience a modern take on the traditional Turkish dessert! I’ve transformed classic gullac using rice paper into a milky, smooth, and incredibly simple treat.Perfect for dessert enthusiasts, this easy, gluten-free dessert can also be adapted for vegan.

Güllaç with a twist, Milky smooth incredibly simple dessert

14 sheets of rice paper, around 20 cm ( 8")
2 cups + 3 tbsp milk or nut milk, 600 ml, more for later
¾ cup + 2 tbsp sugar, 175 g, or ¾ cup honey
6 tbsp slivered or chopped pistachios
Pomegranate seeds
4-5 tbsp Orange or Rose blossom water


Through this channel, I want to share the beauty of these lands with the world. I try to incorporate ingredients from different parts of the world so that you can experience the flavours of this region using what you have at home. I have developed a great recipe with rice paper, pistachio and orange blossom water to give you the deliciousness of güllaç with a twist.
Warm the milk to 60°C (140°F) in a saucepan. Stir in the sugar until dissolved.
Use a round, fireproof dish as wide as the rice paper. Pour in 1-2 ladles of hot milk and lay a rice paper sheet, shiny side facing up. Let it soak and soften, then repeat the process until seven sheets are layered.
Sprinkle pistachios (or any nuts of your choice), reserving some for garnish. Continue layering the remaining seven sheets. Before adding the last two sheets, pour in the orange blossom water (or rose water for a more traditional güllaç-like taste).
Let the layers absorb the milk mixture for at least an hour. Then, for an untraditional but delicious twist, place the dish on the stove and slowly caramelize the bottom. This step enhances the texture, as rice paper is thicker than traditional güllaç.
If the sheets have absorbed all the milk, add a bit more. Turn off the heat and let it rest before refrigerating for at least two hours, preferably overnight.
Before serving, sprinkle with the reserved pistachios and pomegranate seeds. Slice and drizzle with milky floral syrup—you can always add extra blossom water for more aroma.


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