Pistachio Gullac with Kadayif (Turkish Ramadan Milk Dessert)

Ingredients

Instructions

1. Add the milk and sugar to a saucepan and heat gently, stirring until the sugar has completely dissolved. Do not let the milk boil.
2. Remove the milk from the heat and let it cool until warm rather than hot. Very hot milk can make the delicate gullac sheets break down too quickly.
3. Place the first gullac sheet in the serving dish and spoon or pour warm milk over it until evenly moistened. Repeat with another 1–2 sheets, adding milk between each layer.
4. After 2–3 gullac layers, spread a layer of kadayif and pistachios evenly over the softened sheets.
5. Continue adding the remaining gullac sheets one at a time, moistening each layer with warm sweet milk as you go.
6. Pour any remaining milk evenly over the top, then garnish with pistachios.
7. Refrigerate the gullac for 2–3 hours so the sheets fully absorb the milk and the dessert becomes soft and chilled.
8. Cut the chilled gullac into portions and serve cold, adding extra pistachios on top if desired.