Gullac with Reyhanli Basil Custard
Turkish layered pastry dessert combining crispy gullac leaves with a silky milk custard and basil-infused syrup. Layers of delicate pastry alternate with creamy vanilla custard, topped with crushed nuts and pomegranate seeds for texture and brightness. A traditional Ramadan specialty with aromatic cinnamon and dried basil notes.
Ingredients
- 7 gullac leaves
- 4 glass milk
- 1 cup brewed dry basil
- 1 stick cinnamon
- 1 cup powdered sugar
- 1 glass water
- 1 pinch dried basil
- 1 small piece cinnamon stick
- 1 cup powdered sugar
- 3 ½ water glass milk
- 1 teaspoon starch
- 1 heaping tablespoon butter
- 1 pack vanilla
- nut cracks(optional)
- pomegranate seeds(optional)
- nut pieces(optional)
Instructions
- 1
Whisk granulated sugar and starch with a little milk for the pudding.
- 2
Add remaining milk and cook until thickened.
- 3
Stir in butter and vanilla, remove from heat, and cool while stirring occasionally.
- 4
Brew dried basil in boiling water for the syrup.
- 5
Heat milk with cinnamon and sugar on medium heat, then add the brewed basil.
- 6
Divide gullac leaves into 4 portions.
- 7
Layer 2-3 gullac pieces on a tray and ladle milk syrup over them.
- 8
Repeat layering with half of the gullac leaves.
- 9
Pour prepared pudding over and spread evenly.
- 10
Sprinkle with nuts if desired.
- 11
Repeat layering process with remaining gullac leaves.
- 12
Once assembled and soaked with milk, garnish with hazelnuts and pomegranate seeds and serve.
Tips
Stir pudding frequently while cooling to prevent skin formation.
Brew basil just before adding to syrup for maximum flavor.
Layer gullac leaves while syrup is still warm for better absorption.
Good to Know
Cover and refrigerate up to 2 days. Best served the day of assembly.
Prepare pudding and syrup 1 day ahead. Assemble gullac within 4 hours of serving.
Serve chilled or at room temperature with additional pomegranate seeds and crushed pistachios on the side.
Common Mistakes
Do not overcook the custard mixture to avoid curdling.
Do not add basil syrup to warm pudding to prevent separation.
Do not assemble gullac too far in advance to avoid soggy layers.