- 4 cups milk (1 litter)
- 10 gullac wafers
- 2 cups sugar
- 1 cup rose water
- 100 gr. walnuts
- For the topping: 2 cups milk, ½ cup sugar, 2 tablespoons flour, 1 and ½ cups whipped cream, 4 teaspoons vanilla sugar
- To decorate: You may use ground pistachios and strawberries, pomegranates, cherries or similar fruits depending on the season.
Boil up 4 cups of milk with 2 cups of sugar. Place one of the Gullac wafers in a ver large round tray to fit (if this is not among your kitchen equipment, use any large dish and break the wafers into pieces) and pour a ladleful of boiling milk over. Repeat for three of the wafers, then spinkle half the coarsely chopped walnuts over. Continue with the remaining chopped walnuts over. Continue with the remaining three wafers. Pouring ladleful of sweetened milk over each. Pour over remaining milk and rose water.
Mix 2 cups and ½ cup of sugar, and gradually stir in 2 cups of milk. Place over a low heat, and stirring constantly bring to the boil . Remove from the heat and allow to cool, stirring occasionally.
Mix in the whipped cream (a packet of whipped cream mix can be substituted) and vanilla sugar, then heat with an electric mixer until frothy. Pour over the Gullac and smooth over. Decorate with strawberry halves of pomegranates (if in season) and ground pistachio nuts. Leave to cool in the refrigerator for at least 4-5 hours before cutting into squares then serve.
Note: If preferred plain the Gullac may be prepared without the cream topping.