The Turkish dessert made from dried starch sheets soaked in rose water and milk is Güllaç. The dessert uses exceptionally thin wafers made from starch and flour, which are softened by repeated layers of warm, sweetened milk flavored with rose water.
Chopped walnuts are commonly placed between the softened sheets, and pomegranate seeds are often used as a colorful garnish. The result is delicate and lightly fragrant rather than crisp like baklava. Güllaç wafers and the finished dessert share the same name, which can cause confusion when recipes refer to the sheets themselves.
Güllaç is especially associated with Ramadan because its soft texture and milk base make it a popular dessert after the daily fast. Its history reaches into Ottoman culinary culture: recipes for related starch wafers appear in old cookbooks, and a 14th-century Yuan-dynasty food manual records an early form of the wafer tradition. Although its layered structure resembles baklava, Güllaç is soaked in milk instead of baked with syrup and butter.