Güllaç (Milk-Soaked Pastry Layers)

Method

Tap a step when it's done.

1. 1Heat the milk and sugar over medium heat, stirring until the sugar dissolves. Don't boil it; it should be pleasantly warm to the touch. Take it off the heat and add the rose water.
2. 2Choose a wide, rimmed tray roughly the size of the sheets. Pour a ladle of warm milk over the bottom.
3. 3Lay the first sheet in the tray and ladle milk over it until wet all over. It softens and turns translucent within seconds; don't worry about broken edges.
4. 4Layer 4-5 more sheets the same way, soaking each one. If the sheets are larger than your tray, fold them in half after wetting.
5. 5Spread most of the crushed walnuts evenly over the middle layer.
6. 6Layer the remaining sheets on top, soaking each, and pour over all the remaining milk. It will look too wet at first; that's normal.
7. 7Cover and refrigerate for at least 3 hours, ideally overnight. The sheets will absorb the milk and become soft and sliceable.
8. 8Cut into squares, decorate with the remaining walnuts, pomegranate seeds and pistachios, and serve cold.