There are multiple competing theories of the origin of "baklava", variously ascribing it to the Ancient Roman "placenta cake", Perisan "lauzinaj" or the influence of Central Asian desserts, found also in the layered dessert "güllaç", thin sheets of pastry dough soaked in rosewater-infused milk and layered with chopped nuts and pomegranate. Dernschwam describes a baklava-like dish made by cooking thin wafers of starch flour and egg white, then filling with layers of sugared nuts with rosewater and nutmeg to create a dessert about as thick as a finger.