Güllaç

Method

1. Pour 250 ml of whole milk into a small saucepan, add 40 g of caster sugar and set over a low heat. Stir until the sugar has completely dissolved and the milk is warm to the finger, about 4–5 minutes — it must never come near a boil, or the wafers will turn to paste. Take it off the heat and let it stand 10 minutes, until it is lukewarm rather than hot.
2. Crush 25 g of walnuts with the flat of a knife or a rolling pin into coarse, uneven pieces — güllaç wants texture, so do not grind them to powder.
3. Lay 2 güllaç sheets on a board and cut each into quarters, sizing the pieces to fit a small 12–14 cm square or round dish. Keep them stacked and covered with a tea towel so they do not dry and crack.
4. Spoon a thin film of the warm milk over the base of the dish. Lay in a piece of güllaç, dull side up, and ladle over 2–3 tablespoons of milk, easing it to the edges with the back of the spoon until the sheet is limp and translucent. Repeat with three more pieces, milking each one as you go.