Gullac (coconut milk, sugar, walnut) Calories

Gullac is an Ottoman-era Turkish dessert associated with the palace kitchens and later became a familiar home dessert. Its thin sheets absorb sweetened milk, creating a soft, layered pudding rather than a baked pastry.

Gullac is strongly associated with Ramadan in Turkey because it is a traditional chilled dessert served at iftar. Its milk-softened layers make it feel lighter after a meal than many syrup-soaked pastries.

Serve Gullac cold after it has rested in the refrigerator so its sheets soften and hold together. Walnuts are a classic topping; pomegranate seeds are also often added for color and a fresh, tart contrast.

Gullac sheets are traditionally made from starch and flour, formed into very thin, dry sheets. They are not eaten like crisp crackers; sweetened milk softens them into the tender layers that define Gullac.

Yes, Gullac can be made with coconut milk instead of dairy milk. Coconut milk gives the dessert a distinct, lightly tropical flavor that pairs well with the walnuts, while the sheets still need gentle soaking.

Yes, you can leave walnuts out of Gullac or use another topping, though walnuts are a traditional filling and add crunch. For this walnut version, add the nuts between layers or sprinkle them on just before serving.

Yes, Gullac can be prepared a day ahead and kept covered in the refrigerator. The sheets will continue absorbing the coconut milk as it rests, so add any crunchy toppings shortly before serving.

Freezing Gullac is not recommended. The milk-softened sheets can turn watery or fall apart after thawing, so refrigerate it instead and serve it while the layers still have a tender, cohesive texture.

Keep Gullac sheets intact by using warm rather than boiling milk and pouring it on gradually. Let each sheet soften without soaking it excessively; too much heat or liquid can make the delicate layers disintegrate.