At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 10 servings
• Prep time: 15 minutes, plus 2–3 hours chilling
• Cook time: 25 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 10 servings.

• Calories: 390 kcal
• Protein: 8 g
• Carbohydrates: 73 g
• Fat: 8 g
• Sodium: 155 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Güllaç

Have these measured and ready before you begin.

• 10 güllaç sheets (thin starch wafers; available at Middle Eastern specialty markets)
• 1.5 liters milk (about 6 1/3 US cups)
• 2 1/8 cups (500 ml by volume) granulated sugar
• 2 tbsp rose water
• 1/2 cup sliced pistachios
• 1 cup pitted sour cherries

Directions

1. Heat the milk and sugar just until the sugar dissolves and the mixture briefly simmers. Cool until warm but not hot enough to burn your hand.

2. Reserve about 1 cup of the warm milk and stir the rose water into it.

3. Place one güllaç sheet shiny-side up in a square glass dish and ladle over enough warm milk to wet it completely. Repeat with 2–3 sheets.

4. Scatter some pistachios and cherries over the layer, then continue layering and soaking the remaining sheets.

5. Pour the rose-scented reserved milk over the top, cover, and refrigerate for at least 2–3 hours.

6. Garnish with the remaining pistachios and cherries and serve chilled.

Sources

1. USDA FoodData Central — April 2026 data release