Güllaç Pudding with Rosewater and Pistachios

Ingredients

• 10 sheets of güllaç pastry 10 sheets of güllaç pastry
• 1 liter (4 cups) whole milk 1 liter (4 cups) whole milk
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 1 tablespoon rosewater 1 tablespoon rosewater
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 50g (1/3 cup) crushed pistachios, for garnish 50g (1/3 cup) crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally.
2. 2.
   Remove the saucepan from heat and stir in the rosewater and vanilla extract. Let the milk mixture cool to room temperature.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Dip each güllaç pastry sheet into the milk mixture for a few seconds to soften it. Place the softened sheet in a baking dish.
5. 5.
   Repeat the process, layering the softened pastry sheets until all the sheets are used.
6. 6.
   Pour the remaining milk mixture over the layered pastry sheets, ensuring they are evenly soaked.
7. 7.
   Bake the güllaç pudding in the preheated oven for 20-25 minutes, or until the top is golden brown.
8. 8.
   Remove from the oven and let it cool to room temperature.
9. 9.
   Once cooled, refrigerate the pudding for at least 2 hours to allow it to set.
10. 10.
    Before serving, garnish with crushed pistachios.

Treat your ingredients with care...

• Güllaç pastry — Handle the delicate pastry sheets gently to prevent tearing. Dip them in the milk mixture just long enough to soften them, as they will continue to absorb moisture while baking.

Tips & Tricks

• For a richer flavor, you can substitute half of the milk with heavy cream.
• If you prefer a stronger rosewater flavor, you can increase the amount to 2 tablespoons.
• Serve the güllaç pudding chilled for the best taste and texture.
• To enhance the presentation, you can sprinkle some edible rose petals on top before adding the crushed pistachios.
• Leftover güllaç pudding can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the güllaç pudding chilled in individual dessert bowls or plates. Drizzle a little extra rosewater on top for an extra burst of fragrance. Accompany it with a cup of Turkish tea or coffee for a complete Turkish culinary experience.

Presentation advice

To present the güllaç pudding beautifully, cut it into square or rectangular pieces and arrange them on a serving platter. Sprinkle crushed pistachios generously over the top, creating an enticing contrast of colors. Garnish with a few fresh mint leaves for a touch of green.