Note before you start: Take the goulash dough out of the refrigerator and leave it for at least an hour until it becomes soft to be easy to use.

1. In a bowl, mix ground pistachios, 1 tablespoon of blossom water, 1 tablespoon of sherrh, and 1 tablespoon of white sugar and mix until combined and set aside.
2. Put the gouache dough out on a flat surface, then take an oven-proof dish and brush the bottom with some of the melted Baker’s Choice, until the base is covered with butter.
3. Make one layer of the goulash dough and place it on the plate, then brush it with Baker’s Choice using the brush.
4. The process is repeated about seven times, until you have 8 layers of velache.

Put a generous amount of butter between each two layers:*

5. Pour the pistachio filling over the dough, spreading it evenly over the entire plate and pressing it lightly (using the palms of your hands).
6. Repeat step 3 until you have 8 second layers.
7. After you finish creating the layers of the goulash dough, cut it into equal-sized triangles.
8. Bake in the oven at 220°C for 30 minutes.
9. After taking it out of the oven, pour a cup of syrup over it and serve warm.