Güllaç

Warm the milk with sugar until dissolved, then stir in rose water; do not boil hard.

Place one gullac sheet in a shallow dish and ladle warm milk over it until softened.

Repeat with more sheets, adding chopped walnuts through the middle layers.

Finish with milk-soaked sheets on top and chill until the dessert is fully softened and set.

Garnish with pistachios, pomegranate seeds, and a little cinnamon before serving.