• 10-13 Gullac Sheets
• ½ kilo apricot (seedless)
• 5 tablespoons of powdered sugar (add controlled if your apricots are tasteless)
• 1.5 cups coarsely crushed walnuts
• 1 liter milk
• 1 cup of granulated sugar

Preparation:

1. First, to moisten the Gullac sheets, heat the milk and granulated sugar in a saucepan without boiling. (The temperature should be tolerable to your finger. If it’s too hot, the Gullac sheets will become doughy, and if it’s too cold, they won’t absorb the milk).
2. Puree the apricots in a food processor.
3. Add powdered sugar and coarsely crushed walnuts to taste and mix well.
4. Moisten the first Gullac sheet with the sweetened milk and spread it on a flat surface.
5. Add 1-2 tablespoons of the filling to one end of the sheet.
6. Fold the other edges over the filling and roll it like a pastry. Place it on a tray.
7. Repeat this process until all the sheets and filling are used up.
8. If the milk cools down while moistening the sheets, reheat it slightly on the stove.
9. After finishing the wrapping process, pour the remaining milk from the pan over the rolls on the tray.
10. Let the Gullac cool for 20 minutes, then cover it with cling film and refrigerate.
11. Serve garnished.

Bon appetite!

• 10-13 gullac sheets
• 1 liter milk
• 1.5 cups of granulated sugar
• 2 packages of gummy pudding mix
• 1.5 liters of milk

Preparation:

1. Prepare the gummy pudding according to package instructions and let it cool aside.
2. In a saucepan, combine the sugar and milk and heat over medium heat, stirring until the sugar has completely dissolved. Remove from heat and set aside.
3. Place the first sheet of Gullac on a large bore or baking tray.
4. Take 1 ladle of milk and moisten the sheet. After applying the same process to the second sheet,
5. Take the 1 ladle gummy pudding and spread it on the Gullac sheet.
6. Repeat steps 3 to 5 with the remaining Gullac sheets, adding 1-2 more ladles of gummy pudding as needed.
7. Refrigerate the Gullac until the milk has been fully absorbed and it has cooled down. Remove from the fridge and decorate before serving.

Bon appetite!

• 4 Sheets of Gullac
• 4 cups of milk
• 1 teaspoon cinnamon

Ingredients:

• 4 tablespoons of walnuts
• 4 tablespoons of powdered sugar
• 1 teaspoon cinnamon

Toppings:

• Banana
• Pomegranate
• Kiwi

Preparation:

1. In a saucepan, heat 4 cups of milk until warm
2. Once the milk is warm, add 7 tablespoons of granulated sugar and stir until the sugar dissolves.
3. Transfer the milk to a mixing bowl.
4. Divide the Güllaç leaves in half, and soak them in the milk until they soften.

Bon appetite!…

Ingredients:

• 10-13 Gullac sheets
• 10 glasses of milk
• 5 cups of granulated sugar
• 2 kiwis
• 3 damson plums
• 2 tablespoons of nuts
• 2 tablespoons of peanuts
• 1 packet of vanilla
• Half a cup of rose water

Preparation:

1. Bring the milk, sugar and vanilla to a boil and warm. Peel the fruits and slice into small pieces.
2. Soak half of the Gullac sheets with milk and place them on a tray.
3. Pour half of the nuts and kiwis on top. After wetting the remaining leaves and laying them on top, drizzle the rose water.
4. Sprinkle the remaining kiwi and nuts on top and leave in the refrigerator for 45 minutes.
5. After it has chilled in the refrigerator, slice the gullac and place it on a serving plate. Serve with raspberry and strawberry ice-cream as desired.

Bon appetite!