{"id":4057,"date":"2026-08-03T22:18:16","date_gmt":"2026-08-03T22:18:16","guid":{"rendered":"https:\/\/travelshelper.com\/nemacki\/welt-der-kulinarik\/griechische-nationalgerichte\/galaktoboureko\/"},"modified":"2026-08-03T22:18:16","modified_gmt":"2026-08-03T22:18:16","slug":"galaktoboureko","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/de\/welt-der-kulinarik\/griechische-nationalgerichte\/galaktoboureko\/","title":{"rendered":"Galaktoboureko"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry{\n  --tsh-page:#f8f5ef;\n  --tsh-paper:#ffffff;\n  --tsh-paper-warm:#fffdf9;\n  --tsh-ink:#18201e;\n  --tsh-copy:#46514e;\n  --tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;\n  --tsh-line-strong:#d8cbb9;\n  --tsh-gold:#a36b12;\n  --tsh-gold-deep:#6d4307;\n  --tsh-gold-soft:#f8edda;\n  --tsh-night:#192622;\n  --tsh-night-2:#24332f;\n  --tsh-sage:#176745;\n  --tsh-sage-soft:#eaf6ef;\n  --tsh-blue:#285c9d;\n  --tsh-blue-soft:#edf4fd;\n  --tsh-rose:#994435;\n  --tsh-rose-soft:#fbefec;\n  --tsh-violet:#6c5094;\n  --tsh-violet-soft:#f4eff9;\n  --tsh-shadow-sm:0 1px 2px rgba(38,32,24,.04),0 10px 28px rgba(38,32,24,.055);\n  --tsh-shadow-md:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n  --tsh-shadow-lg:0 2px 4px rgba(38,32,24,.045),0 24px 72px rgba(38,32,24,.095);\n  --tsh-radius-xl:24px;\n  --tsh-radius-lg:18px;\n  --tsh-radius-md:14px;\n  --tsh-radius-sm:11px;\n  --tsh-ease:cubic-bezier(.2,.75,.2,1);\n  --tsh-font:\"Barlow\",\"Avenir Next\",\"Segoe UI Variable\",\"Segoe UI\",Inter,Roboto,Helvetica,Arial,sans-serif;\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1200px,calc(100% - 24px));\n  margin:clamp(14px,2vw,30px) auto clamp(34px,5vw,64px);\n  color:var(--tsh-ink);\n  color-scheme:light;\n  font-family:var(--tsh-font);\n  font-size:16px;\n  font-weight:400;\n  font-kerning:normal;\n  font-optical-sizing:auto;\n  font-feature-settings:\"kern\" 1,\"liga\" 1,\"calt\" 1;\n  line-height:1.72;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  -moz-osx-font-smoothing:grayscale;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *,\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::before,\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::after{box-sizing:border-box}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(img){display:block;max-width:100%}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a:focus-visible,summary:focus-visible){outline:3px solid rgba(163,107,18,.28);outline-offset:3px;border-radius:9px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:88px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry:lang(ar) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry:lang(zh-Hans) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry:lang(ja) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry:lang(ko) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){letter-spacing:0}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry:lang(ar) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry:lang(zh-Hans) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry:lang(ja) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry:lang(ko) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){text-transform:none}\n\n\/* Shared card system *\/\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card{\n  position:relative;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line);\n  border-radius:var(--tsh-radius-xl);\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-md);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card::after{\n  content:\"\";\n  position:absolute;\n  inset:0;\n  z-index:2;\n  border-radius:inherit;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.84);\n  pointer-events:none;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head{\n  --tone:var(--tsh-gold-deep);\n  --tone-bg:#faf4e9;\n  --tone-rgb:109,67,7;\n  position:relative;\n  z-index:1;\n  overflow:hidden;\n  padding:clamp(22px,2.8vw,32px) clamp(20px,3.3vw,38px);\n  border-bottom:1px solid var(--tsh-line);\n  background:\n    radial-gradient(circle at 96% 4%,rgba(var(--tone-rgb),.105),transparent 17rem),\n    linear-gradient(132deg,var(--tone-bg),#fff 74%);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head::before{\n  content:\"\";\n  position:absolute;\n  inset-block:clamp(22px,2.8vw,32px);\n  inset-inline-start:0;\n  width:3px;\n  border-start-end-radius:999px;\n  border-end-end-radius:999px;\n  background:var(--tone);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tone-gold{--tone:var(--tsh-gold-deep);--tone-bg:#fbf3e5;--tone-rgb:109,67,7}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tone-sage{--tone:var(--tsh-sage);--tone-bg:var(--tsh-sage-soft);--tone-rgb:23,103,69}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tone-blue{--tone:var(--tsh-blue);--tone-bg:var(--tsh-blue-soft);--tone-rgb:40,92,157}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tone-rose{--tone:var(--tsh-rose);--tone-bg:var(--tsh-rose-soft);--tone-rgb:153,68,53}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tone-violet{--tone:var(--tsh-violet);--tone-bg:var(--tsh-violet-soft);--tone-rgb:108,80,148}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-kicker{\n  display:flex;\n  align-items:center;\n  gap:10px;\n  margin-bottom:8px;\n  color:var(--tone,var(--tsh-gold-deep));\n  font-size:10px;\n  font-weight:820;\n  letter-spacing:.165em;\n  line-height:1.4;\n  text-transform:uppercase;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-kicker::before{content:\"\";width:26px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head h3{\n  max-width:780px;\n  color:var(--tsh-ink);\n  font-size:clamp(23px,2.65vw,31px);\n  font-weight:770;\n  letter-spacing:-.03em;\n  line-height:1.16;\n  text-wrap:balance;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-head-copy{\n  max-width:920px;\n  margin-top:9px;\n  color:var(--tsh-copy);\n  font-size:14.5px;\n  line-height:1.66;\n  text-wrap:pretty;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-body{position:relative;z-index:1;padding:clamp(22px,3.2vw,38px)}\n\n\/* Masthead *\/\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-masthead{\n  position:relative;\n  display:block;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line-strong);\n  border-radius:26px;\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{\n  position:relative;\n  min-width:0;\n  padding:clamp(34px,4.3vw,54px) clamp(22px,4.6vw,58px) clamp(30px,4vw,48px);\n  background:\n    radial-gradient(circle at 100% 0%,rgba(163,107,18,.13),transparent 27rem),\n    radial-gradient(circle at 8% 90%,rgba(23,103,69,.055),transparent 20rem),\n    linear-gradient(145deg,#fffdfa,#fbf5ea);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap::after{\n  content:\"\";\n  position:absolute;\n  inset:0 0 auto;\n  height:4px;\n  background:linear-gradient(90deg,var(--tsh-gold-deep),#c9963d 46%,#ead8b7 78%,transparent);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-main-kicker{\n  display:flex;\n  align-items:center;\n  gap:11px;\n  margin-bottom:14px;\n  color:var(--tsh-gold-deep);\n  font-size:10.5px;\n  font-weight:820;\n  letter-spacing:.18em;\n  line-height:1.45;\n  text-transform:uppercase;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-main-kicker::before{content:\"\";width:32px;height:2px;flex:0 0 auto;border-radius:999px;background:currentColor}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{\n  max-width:930px;\n  color:var(--tsh-ink);\n  font-size:clamp(39px,4.6vw,61px);\n  font-weight:800;\n  letter-spacing:-.052em;\n  line-height:.99;\n  text-wrap:balance;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-main,\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{display:block}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title b{font-weight:860}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{\n  max-width:880px;\n  margin-top:11px;\n  color:var(--tsh-gold);\n  font-size:.47em;\n  font-weight:660;\n  letter-spacing:-.026em;\n  line-height:1.17;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-lead{\n  max-width:820px;\n  margin-top:19px;\n  color:var(--tsh-copy);\n  font-size:clamp(16px,1.65vw,18px);\n  line-height:1.68;\n  text-wrap:pretty;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:21px;list-style:none}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tags li{\n  display:inline-flex;\n  align-items:center;\n  min-height:31px;\n  padding:6px 11px;\n  border:1px solid #dfc89f;\n  border-radius:999px;\n  background:rgba(255,250,241,.9);\n  color:#62400d;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.9);\n  font-size:12px;\n  font-weight:710;\n  line-height:1.2;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-hero{\n  position:relative;\n  min-width:0;\n  border-block:1px solid var(--tsh-line);\n  background:#ece4d8;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-hero img{\n  display:block;\n  width:100%;\n  height:auto;\n  aspect-ratio:16\/9;\n  object-fit:cover;\n  object-position:center;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-hero figcaption{\n  padding:12px clamp(17px,3vw,31px);\n  border-top:1px solid var(--tsh-line);\n  background:#fff;\n  color:var(--tsh-muted);\n  font-size:12.5px;\n  line-height:1.52;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts{\n  --tsh-fact-cols:6;\n  display:grid;\n  grid-template-columns:repeat(var(--tsh-fact-cols),minmax(0,1fr));\n  gap:1px;\n  padding:1px;\n  background:var(--tsh-line);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts--5{--tsh-fact-cols:5}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-fact{position:relative;min-width:0;padding:15px 16px 16px;background:var(--tsh-paper-warm)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-fact::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:linear-gradient(var(--tsh-gold),transparent 78%);opacity:.62}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-fact dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9.5px;font-weight:830;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-fact dd{color:var(--tsh-ink);font-size:15px;font-weight:780;letter-spacing:-.012em;line-height:1.3;font-variant-numeric:tabular-nums}\n\n\/* Sticky quick navigation *\/\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav{\n  position:sticky;\n  top:12px;\n  z-index:30;\n  display:flex;\n  flex-wrap:wrap;\n  gap:7px;\n  margin-bottom:20px;\n  padding:8px;\n  overflow-x:auto;\n  overscroll-behavior-inline:contain;\n  border:1px solid rgba(216,203,185,.92);\n  border-radius:17px;\n  background:rgba(255,255,255,.94);\n  box-shadow:0 1px 2px rgba(38,32,24,.045),0 12px 34px rgba(38,32,24,.075);\n  scrollbar-width:none;\n  counter-reset:tsh-nav;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav::-webkit-scrollbar{display:none}\n@supports ((-webkit-backdrop-filter:blur(14px)) or (backdrop-filter:blur(14px))){\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav{background:rgba(255,255,255,.82);-webkit-backdrop-filter:saturate(145%) blur(14px);backdrop-filter:saturate(145%) blur(14px)}\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a{\n  counter-increment:tsh-nav;\n  display:inline-flex;\n  align-items:center;\n  gap:7px;\n  min-height:38px;\n  padding:6px 12px 6px 7px;\n  border:1px solid #e4d5bc;\n  border-radius:999px;\n  background:#fffaf2;\n  color:#58380a;\n  font-size:12.5px;\n  font-weight:730;\n  line-height:1.2;\n  text-decoration:none;\n  white-space:nowrap;\n  transition:border-color .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease),transform .18s var(--tsh-ease),box-shadow .18s var(--tsh-ease);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a::before{\n  content:counter(tsh-nav,decimal-leading-zero);\n  display:grid;\n  min-width:25px;\n  height:25px;\n  padding-inline:4px;\n  place-items:center;\n  border-radius:999px;\n  background:#efe1c7;\n  color:#70470a;\n  font-size:9px;\n  font-weight:850;\n  letter-spacing:.04em;\n  line-height:1;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a:hover{border-color:#c9a15a;background:#f8edd9;box-shadow:0 5px 13px rgba(111,67,5,.08);transform:translateY(-1px)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a[aria-current=\"location\"]{border-color:var(--tsh-night);background:var(--tsh-night);color:#fff}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a[aria-current=\"location\"]::before{background:#f1c772;color:#2b2110}\n\n\/* Editorial overview *\/\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(24px,4.2vw,52px)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose p{color:var(--tsh-copy);font-size:15px;line-height:1.79;text-wrap:pretty}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose p+p{margin-top:15px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-callout{\n  position:relative;\n  margin-top:19px;\n  padding:16px 18px 16px 20px;\n  border:1px solid #dfc89e;\n  border-inline-start:4px solid var(--tsh-gold);\n  border-radius:12px;\n  background:linear-gradient(135deg,#fff8ec,#fffdf8);\n  box-shadow:0 8px 22px rgba(111,67,5,.045);\n  color:#513b1a;\n  font-size:14px;\n  font-weight:640;\n  line-height:1.64;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px;margin-top:27px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key{\n  --tsh-key-tone:var(--tsh-gold);\n  --tsh-key-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:18px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--tsh-key-bg),#fff 72%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--tsh-key-tone)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-no{display:grid;width:34px;height:34px;flex:0 0 auto;place-items:center;border-radius:10px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.15);color:#f3c873;font-size:11.5px;font-weight:860;line-height:1}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key h4{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.35}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan{\n  overflow:hidden;\n  margin-top:27px;\n  border:1px solid #ded4c6;\n  border-radius:17px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-head{\n  padding:18px 20px;\n  border-bottom:1px solid var(--tsh-line);\n  background:\n    radial-gradient(circle at 96% 0%,rgba(109,67,7,.09),transparent 15rem),\n    linear-gradient(135deg,#f8f3ea,#fff 86%);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-kicker{margin-bottom:5px;color:var(--tsh-gold-deep);font-size:9.5px;font-weight:830;letter-spacing:.145em;line-height:1.4;text-transform:uppercase}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-head h4{color:var(--tsh-ink);font-size:18px;font-weight:800;letter-spacing:-.015em;line-height:1.32}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,220px),1fr));gap:1px;background:var(--tsh-line);list-style:none}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item{--plan-tone:var(--tsh-gold);position:relative;min-width:0;padding:18px;background:linear-gradient(150deg,#fffdf9,#fff)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--plan-tone)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-when{display:inline-flex;margin-bottom:9px;padding:5px 8px;border:1px solid #e0d3c0;border-radius:999px;background:#faf5ed;color:#654714;font-size:10.5px;font-weight:800;line-height:1.2}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item strong{display:block;margin-bottom:6px;color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item p{color:var(--tsh-copy);font-size:13px;line-height:1.6}\n\n\/* Ingredients *\/\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,430px),1fr));gap:15px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card h4{\n  position:relative;\n  padding:16px 19px 14px 23px;\n  border-bottom:1px solid var(--tsh-line);\n  background:linear-gradient(135deg,#fbf6ed,#fff);\n  color:var(--tsh-ink);\n  font-size:16px;\n  font-weight:780;\n  line-height:1.35;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card h4::before{content:\"\";position:absolute;inset-block:17px 15px;inset-inline-start:0;width:3px;border-start-end-radius:999px;border-end-end-radius:999px;background:var(--tsh-sage)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card ul{list-style:none}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li{\n  display:grid;\n  grid-template-columns:minmax(88px,auto) minmax(0,1fr);\n  gap:13px;\n  align-items:start;\n  padding:12px 18px;\n  border-bottom:1px solid var(--tsh-line);\n  color:var(--tsh-copy);\n  font-size:14px;\n  line-height:1.52;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-amount{display:inline-flex;width:max-content;max-width:100%;min-height:26px;align-items:center;padding:3px 8px;border:1px solid #e4d8c7;border-radius:999px;background:#f8f3eb;color:var(--tsh-ink);font-size:12.5px;font-weight:800;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;margin-top:15px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note{\n  position:relative;\n  min-width:0;\n  padding:17px 18px;\n  padding-inline-start:51px;\n  border:1px solid var(--tsh-line);\n  border-radius:14px;\n  background:linear-gradient(145deg,#fbfaf7,#fff);\n  box-shadow:0 7px 20px rgba(38,32,24,.035);\n  color:var(--tsh-copy);\n  font-size:13.5px;\n  line-height:1.6;\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note::before{content:\"i\";position:absolute;inset-block-start:17px;inset-inline-start:17px;display:grid;width:23px;height:23px;place-items:center;border:1px solid #c9aa71;border-radius:50%;background:#fff;color:var(--tsh-gold-deep);font-family:Georgia,serif;font-size:14px;font-style:italic;line-height:1}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stages{display:grid;gap:18px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stage-card{\n  --stage-tone:#73542d;\n  --stage-tone-rgb:115,84,45;\n  --stage-bg:#f8f3ea;\n  --stage-pill:#fcf8f1;\n  --stage-border:#ded0bb;\n  overflow:hidden;\n  border:1px solid #ded6ca;\n  border-radius:18px;\n  background:var(--tsh-paper-warm);\n  box-shadow:0 1px 2px rgba(38,32,24,.035),0 12px 30px rgba(38,32,24,.05);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stage-card:nth-child(4n+2){--stage-tone:#4d6359;--stage-tone-rgb:77,99,89;--stage-bg:#f2f6f3;--stage-pill:#f7faf8;--stage-border:#cfdad4}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stage-card:nth-child(4n+3){--stage-tone:#66565c;--stage-tone-rgb:102,86,92;--stage-bg:#f6f2f3;--stage-pill:#faf7f8;--stage-border:#ddd1d5}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stage-card:nth-child(4n+4){--stage-tone:#59666d;--stage-tone-rgb:89,102,109;--stage-bg:#f2f5f6;--stage-pill:#f7f9fa;--stage-border:#d1d9dd}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stage-head{\n  display:grid;\n  grid-template-columns:auto minmax(0,1fr) auto;\n  gap:14px;\n  align-items:center;\n  padding:17px 20px;\n  border-bottom:1px solid var(--stage-border);\n  background:\n    radial-gradient(circle at 96% 0%,rgba(var(--stage-tone-rgb),.09),transparent 15rem),\n    linear-gradient(135deg,var(--stage-bg),#fff 86%);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stage-badge{display:grid;width:40px;height:40px;place-items:center;border:1px solid rgba(255,255,255,.42);border-radius:50%;background:linear-gradient(145deg,var(--stage-tone),rgba(25,38,34,.9));box-shadow:0 5px 13px rgba(25,38,34,.12);color:#fff;font-size:11.5px;font-weight:820;letter-spacing:.035em;line-height:1}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;letter-spacing:-.012em;line-height:1.3}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stage-time{padding:6px 11px;border:1px solid var(--stage-border);border-radius:999px;background:rgba(255,255,255,.72);box-shadow:inset 0 1px 0 rgba(255,255,255,.9);color:var(--stage-tone);font-size:11.5px;font-weight:760;line-height:1.2;white-space:nowrap}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid{display:grid;grid-template-columns:1fr;gap:0;background:#fff;list-style:none}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step{\n  position:relative;\n  display:grid;\n  grid-template-columns:42px minmax(0,1fr);\n  gap:15px;\n  min-width:0;\n  padding:22px 24px;\n  border:0;\n  border-bottom:1px solid rgba(216,203,185,.68);\n  background:linear-gradient(90deg,rgba(var(--stage-tone-rgb),.035),#fff 19%);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step::before{content:\"\";position:absolute;inset-block:58px -1px;inset-inline-start:41px;width:1px;background:linear-gradient(rgba(var(--stage-tone-rgb),.34),rgba(216,203,185,.3))}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step:last-child::before{display:none}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step>div{max-width:920px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-no{position:relative;z-index:1;display:grid;width:36px;height:36px;place-items:center;border:1px solid rgba(var(--stage-tone-rgb),.22);border-radius:50%;background:#fff;box-shadow:0 4px 11px rgba(25,38,34,.08);color:var(--stage-tone);font-size:11px;font-weight:850;letter-spacing:.025em;line-height:1}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step h4{margin-bottom:6px;color:var(--tsh-ink);font-size:16px;font-weight:790;letter-spacing:-.012em;line-height:1.34}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step p{color:var(--tsh-copy);font-size:14px;line-height:1.69;text-wrap:pretty}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-cue{display:inline-flex;align-items:flex-start;gap:6px;margin-top:10px;padding:6px 10px;border:1px solid rgba(var(--stage-tone-rgb),.23);border-radius:999px;background:rgba(var(--stage-tone-rgb),.065);color:var(--stage-tone);font-size:11.5px;font-weight:760;line-height:1.38}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-cue::before{content:\"\u2713\";flex:0 0 auto;font-size:10px;font-weight:900;line-height:1.55}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid--flat{--stage-tone:#59666d;--stage-tone-rgb:89,102,109;overflow:hidden;border:1px solid var(--tsh-line);border-radius:17px}\n\n\/* Control points and troubleshooting *\/\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control{\n  --control-tone:var(--tsh-gold);\n  --control-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--control-bg),#fff 75%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--control-tone)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control-label{margin-bottom:6px;color:var(--tsh-muted);font-size:9.5px;font-weight:840;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control strong{display:block;color:var(--tsh-ink);font-size:22px;font-weight:840;letter-spacing:-.025em;line-height:1.18;font-variant-numeric:tabular-nums}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control p{margin-top:8px;color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table-wrap{margin-top:19px;overflow-x:auto;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table caption{padding:15px 17px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#fbf8f2,#fff);text-align:start;color:var(--tsh-ink);font-size:15px;font-weight:800;line-height:1.35}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th{padding:12px 14px;background:var(--tsh-night-2);color:#fff;font-size:10px;font-weight:840;letter-spacing:.105em;line-height:1.35;text-align:start;text-transform:uppercase}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(1){width:24%}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(2){width:38%}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(3){width:38%}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table td{padding:14px;border-top:1px solid var(--tsh-line);border-inline-end:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:13px;line-height:1.55;vertical-align:top}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table td:last-child,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:last-child{border-inline-end:0}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n\n\/* Practical cards and FAQ *\/\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card{\n  --practical-tone:var(--tsh-gold);\n  --practical-bg:#fff9ef;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(145deg,var(--practical-bg),#fff 68%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--practical-tone)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card h4{display:flex;align-items:center;gap:10px;margin-bottom:8px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.35}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;border-radius:999px;background:var(--practical-tone)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card p,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li{color:var(--tsh-copy);font-size:13.6px;line-height:1.63}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ul,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li+li{margin-top:5px}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap{\n  overflow:hidden;\n  margin-top:15px;\n  border:1px solid #ded6ca;\n  border-radius:16px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-head{padding:17px 20px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#f6f2f3,#fff 86%)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-head h4{margin-bottom:5px;color:var(--tsh-ink);font-size:16px;font-weight:800;line-height:1.35}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div{display:grid;grid-template-columns:minmax(155px,.62fr) minmax(0,1.38fr);gap:16px;padding:14px 18px;border-bottom:1px solid var(--tsh-line)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list dt{color:var(--tsh-ink);font-size:13.2px;font-weight:800;line-height:1.48}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list dd{color:var(--tsh-copy);font-size:13.2px;line-height:1.58}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;align-items:start}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq{\n  min-width:0;\n  overflow:hidden;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top{display:grid;grid-template-columns:38px minmax(0,1fr) 30px;gap:11px;align-items:center;min-height:68px;padding:14px 15px;background:linear-gradient(135deg,#fbf7ef,#fff)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top::after{content:\"+\";display:grid;width:28px;height:28px;place-items:center;border:1px solid #ddcfbb;border-radius:9px;background:#fff;color:var(--tsh-gold-deep);font-size:18px;font-weight:650;line-height:1;transition:transform .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79;transform:rotate(180deg)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-no{display:grid;width:35px;height:35px;place-items:center;border-radius:11px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.14);color:#f3c873;font-size:11px;font-weight:860;line-height:1}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-answer p{padding:16px;color:var(--tsh-copy);font-size:13.5px;line-height:1.65}\n\n\/* Nutrition and closing *\/\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:var(--tsh-line);box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.125em;line-height:1.35;text-transform:uppercase}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition dd{color:var(--tsh-ink);font-size:16px;font-weight:820;letter-spacing:-.018em;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition-note{margin-top:13px;color:var(--tsh-muted);font-size:12.5px;line-height:1.6}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-close{\n  position:relative;\n  overflow:hidden;\n  padding:clamp(25px,3.4vw,38px);\n  border:1px solid #31413c;\n  border-radius:21px;\n  background:\n    radial-gradient(circle at 100% 0%,rgba(243,200,115,.17),transparent 23rem),\n    linear-gradient(135deg,var(--tsh-night),var(--tsh-night-2));\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-close::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:4px;background:linear-gradient(var(--tsh-gold),#e2b968)}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-close::after{content:\"\u201c\";position:absolute;inset-inline-end:clamp(18px,4vw,48px);inset-block-start:-27px;color:rgba(255,255,255,.055);font-family:Georgia,serif;font-size:180px;line-height:1;pointer-events:none}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-close-kicker{position:relative;z-index:1;margin-bottom:7px;color:#f1c878;font-size:10px;font-weight:840;letter-spacing:.16em;text-transform:uppercase}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-close-quote{position:relative;z-index:1;max-width:930px;color:#fff;font-size:clamp(21px,2.4vw,28px);font-weight:760;letter-spacing:-.028em;line-height:1.34;text-wrap:balance}\n#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-close-copy{position:relative;z-index:1;max-width:930px;margin-top:10px;color:#ccd6d2;font-size:13.8px;line-height:1.65}\n\n\/* Desktop refinements *\/\n@media (min-width:901px){\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split{display:grid;grid-template-columns:minmax(0,1.18fr) minmax(260px,.72fr);column-gap:clamp(28px,4vw,52px);align-items:end}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split .tsh-head-copy{grid-column:2;grid-row:1\/span 2;align-self:end;margin:0;padding-inline-start:clamp(22px,3vw,34px);border-inline-start:1px solid rgba(var(--tone-rgb),.22)}\n}\n@media (min-width:1040px){\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:54px 58px 48px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(45px,4.05vw,58px)}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{font-size:.455em}\n}\n\n\/* Hover polish *\/\n@media (hover:hover) and (pointer:fine){\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key,\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control,\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card,\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq,\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card{transition:transform .2s var(--tsh-ease),border-color .2s var(--tsh-ease),box-shadow .2s var(--tsh-ease)}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:hover,\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:hover,\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:hover,\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq:hover,\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card:hover{transform:translateY(-3px);border-color:#cfbfa7;box-shadow:0 2px 4px rgba(38,32,24,.035),0 16px 34px rgba(38,32,24,.08)}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top:hover::after{border-color:#c7aa78;background:#fff8ec}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq[open] .tsh-faq-top:hover::after{background:var(--tsh-night)}\n}\n\n\/* Responsive *\/\n@media (max-width:900px){\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-copy-grid{grid-template-columns:1fr}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-grid,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control-grid{grid-template-columns:1fr}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts{--tsh-fact-cols:3}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition{grid-template-columns:repeat(3,minmax(0,1fr))}\n}\n@media (max-width:720px){\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry{width:calc(100% - 12px);margin-top:10px;font-size:15.5px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:77px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-masthead{border-radius:18px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:31px 19px 27px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(34px,10.8vw,46px);line-height:1.01}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{margin-top:10px;font-size:.52em;line-height:1.2}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-lead{margin-top:17px;font-size:16px;line-height:1.67}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head{padding:22px 19px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head::before{inset-block:22px;inset-inline-start:0}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head h3{font-size:clamp(22px,6.8vw,28px)}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-body{padding:20px 17px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav{top:6px;flex-wrap:nowrap;gap:6px;margin-bottom:18px;padding:7px;border-radius:15px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a{min-height:36px;padding-inline-end:11px;font-size:11.8px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a::before{min-width:23px;height:23px;font-size:8.5px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-grid,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note-grid,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-grid,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-grid{grid-template-columns:1fr}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step{border-inline-end:0;border-bottom:1px solid rgba(216,203,185,.68)}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step{grid-template-columns:36px minmax(0,1fr);gap:12px;padding:18px 16px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step::before{inset-block:53px -1px;inset-inline-start:33px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step:last-child::before{display:none}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-cue{border-radius:10px}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table-wrap{overflow:visible;border:0;border-radius:0;background:transparent;box-shadow:none}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry 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.tsh-ingredient-card,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item,#recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top::after{display:none}\n  #recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-close::after{content:\"travelshelper.com\";position:static;display:block;margin-top:8pt;color:#666!important;font-family:inherit;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" lang=\"de\" dir=\"ltr\" aria-labelledby=\"recipe-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-describedby=\"recipe-summary-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Bl\u00e4ttriger Teig \u00b7 cremige Grie\u00dff\u00fcllung<\/p><h2 class=\"tsh-title\" id=\"recipe-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-title-main\"><b>Galaktoboureko<\/b> mit Grie\u00dfcreme,<\/span><span class=\"tsh-title-accent\">knusprigem Filoteig und kaltem Zitronen-Zimt-Sirup<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Galaktoboureko verbindet eine glatte, mit Ei gebundene Grie\u00dfcreme mit d\u00fcnnen gebutterten Filobl\u00e4ttern. Der hei\u00dfe Kuchen nimmt kalten Zitronen-Zimt-Sirup auf und ruht anschlie\u00dfend drei Stunden, damit die F\u00fcllung sauber schneidet und die Oberfl\u00e4che deutlich geschichtet bleibt.<\/p><ul class=\"tsh-tags\" aria-label=\"Rezeptklassifikation\"><li>S\u00fc\u00dfe Pastete<\/li><li>Griechische K\u00fcche<\/li><li>Kochen, Schichten und Backen<\/li><li>Anspruchsvoll<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Galaktoboureko-Greek-Semolina-Custard-Phyllo-Pastry-3.webp\" alt=\"Breite Marmortisch-Szene mit dem angerichteten Galaktoboureko, einer wei\u00dfen Vase links, blau-wei\u00dfem Tuch und einem zweiten St\u00fcck im Hintergrund.\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><figcaption>Das Galaktoboureko-St\u00fcck liegt im Vordergrund, ein zweites St\u00fcck und ein blau-wei\u00dfes Tuch stehen dahinter.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Menge, Zeiten und N\u00e4hrwertsch\u00e4tzung\"><div class=\"tsh-fact\"><dt>Menge<\/dt><dd>12 St\u00fccke<\/dd><\/div><div class=\"tsh-fact\"><dt>Zubereitung<\/dt><dd>45 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Garzeit<\/dt><dd>50 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Passive Zeit<\/dt><dd>3 Std.<\/dd><\/div><div class=\"tsh-fact\"><dt>Gesamt<\/dt><dd>4 Std. 35 Min.<\/dd><\/div><div class=\"tsh-fact\"><dt>Pro Portion<\/dt><dd>\u2248 455 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Schnellnavigation im Rezept\"><a href=\"#apercu-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\u00dcberblick<\/a><a href=\"#plan-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Zeitplanung<\/a><a href=\"#ingredients-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Zutaten<\/a><a href=\"#preparation-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Zubereitung<\/a><a href=\"#controles-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Kontrollpunkte<\/a><a href=\"#pratique-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Servieren und Aufbewahren<\/a><a href=\"#faq-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">H\u00e4ufige Fragen<\/a><a href=\"#nutrition-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">N\u00e4hrwerte<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"apercu-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"apercu-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Geschmack, Textur und Rezeptlogik<\/p><h3 id=\"apercu-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Cremige F\u00fcllung und knusprige Filolagen gleichzeitig erhalten<\/h3><p class=\"tsh-head-copy\">Der richtige Grie\u00dfpunkt, d\u00fcnne Butterfilme und der Temperaturkontrast beim Sirup bestimmen den Schnitt.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Galaktoboureko besteht aus mehr als einer Grie\u00dfcreme im Filoteig. Die F\u00fcllung muss beim Backen stabil werden, ohne trocken oder k\u00f6rnig zu geraten, w\u00e4hrend die vielen d\u00fcnnen Teiglagen Fett ben\u00f6tigen, aber nicht darin schwimmen d\u00fcrfen. Diese Fassung wird in einer rechteckigen Form gebacken und erst an der Oberfl\u00e4che vorgeschnitten. Dadurch bleibt die warme Creme w\u00e4hrend des Backens eingeschlossen und l\u00e4sst sich nach dem vollst\u00e4ndigen Abk\u00fchlen in zw\u00f6lf saubere Rechtecke teilen.<\/p><p>Der Sirup wird zuerst gekocht, damit er vollst\u00e4ndig abk\u00fchlen kann. Zucker, Wasser, Zimt, Zitronenschale und Zitronensaft k\u00f6cheln acht Minuten ohne weiteres R\u00fchren. Ein klarer, leicht viskoser Sirup verteilt sich besser als eine stark eingekochte Masse. Kalter Sirup auf hei\u00dfem Geb\u00e4ck erzeugt einen kontrollierten Temperaturunterschied: Die Fl\u00fcssigkeit gelangt durch Schnittlinien und R\u00e4nder in die unteren Schichten, w\u00e4hrend die obere Filodecke weniger rasch weich wird.<\/p><p>F\u00fcr die Creme wird Milch mit Zucker und Vanille erhitzt. Feiner Grie\u00df wird langsam einger\u00fchrt und f\u00fcnf bis sieben Minuten gekocht, bis breite Spuren auf der Oberfl\u00e4che stehen bleiben. Die Masse soll dick vom Schneebesen fallen, aber noch flie\u00dfen. Eier d\u00fcrfen nicht direkt in den hei\u00dfen Topf geschlagen werden. Drei Kellen Creme temperieren sie schrittweise; erst danach gelangt die Eiermischung zur\u00fcck in die restliche F\u00fcllung.<\/p><p>Das Geb\u00e4ck ruht nach dem \u00dcbergie\u00dfen mindestens drei Stunden offen bei Raumtemperatur. In dieser Zeit bindet die Creme nach, der Sirup verteilt sich und der Schnitt stabilisiert sich. Zum Servieren werden die vorhandenen Linien mit einem d\u00fcnnen Messer vollst\u00e4ndig durchtrennt. Aufw\u00e4rmen ist nicht sinnvoll, weil es die F\u00fcllung lockert und die sirupgetr\u00e4nkten Filolagen weich macht.<\/p><\/div><div class=\"tsh-prose\"><p>Filoteig trocknet sehr schnell. W\u00e4hrend der Arbeit liegen unbenutzte Bl\u00e4tter unter Backpapier und einem nur leicht feuchten Tuch. Ein nasses Tuch l\u00e4sst die Lagen zusammenkleben, ein trockenes Umfeld macht sie spr\u00f6de. Kleine Risse sind unproblematisch, solange die Bl\u00e4tter \u00fcberlappend gelegt werden. Die obere Lage sollte jedoch m\u00f6glichst glatt sein, weil sie die sichtbare, knusprige Oberfl\u00e4che bildet und die angeritzten Portionen klar erkennbar bleiben sollen.<\/p><p>Die Backform aus Metall unterst\u00fctzt eine gleichm\u00e4\u00dfige Unterhitze und hilft den unteren Filolagen, vollst\u00e4ndig durchzubacken. Eine schwere Keramikform kann ebenfalls verwendet werden, reagiert jedoch langsamer und braucht m\u00f6glicherweise einige Minuten mehr. Wichtiger als eine starre Zeit ist die Farbe in der Mitte. Wenn nur die R\u00e4nder kr\u00e4ftig goldbraun sind, bleiben zentrale Schichten oft z\u00e4h. Die Form wird bei ungleichm\u00e4\u00dfigem Ofen einmal gedreht, ohne die T\u00fcr mehrfach zu \u00f6ffnen.<\/p><p>Beim Lagern verliert Galaktoboureko allm\u00e4hlich Knusprigkeit, bleibt aber geschmacklich ausgewogen. Ein flacher Beh\u00e4lter reduziert Druck auf die Oberfl\u00e4che. Der Deckel kommt erst auf das vollst\u00e4ndig kalte Geb\u00e4ck; eingeschlossener Dampf w\u00fcrde die Filolagen sofort weich machen. Aus hygienischen Gr\u00fcnden geh\u00f6rt die eihaltige Creme anschlie\u00dfend in den K\u00fchlschrank. F\u00fcr das Servieren gen\u00fcgt eine kurze Temperierzeit, nicht erneutes Erhitzen.<\/p><p>Die Portionierung vor dem Backen betrifft nur die oberen Filolagen. W\u00fcrde das Messer tief durch die noch fl\u00fcssige Creme gef\u00fchrt, k\u00f6nnte F\u00fcllung zwischen die unteren Bl\u00e4tter laufen und dort die Schichtung verkleben. Nach dem Setzen dienen die flachen Ritzlinien als F\u00fchrung f\u00fcr den endg\u00fcltigen Schnitt. Ein sauberes Messer wird zwischen den Schnitten abgewischt, damit Sirup und Creme nicht \u00fcber die goldene Oberfl\u00e4che gezogen werden.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Schl\u00fcsselpunkte f\u00fcr das Gelingen\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Grie\u00dfcreme bleibt gie\u00dff\u00e4hig<\/h4><\/div><p>F\u00fcnf bis sieben Minuten Kochzeit geben Bindung, ohne die Masse schon im Topf zu verfestigen.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Butter nur als d\u00fcnner Film<\/h4><\/div><p>Jedes Filoblatt erh\u00e4lt Glanz, aber keine Pf\u00fctzen, damit die Schichten getrennt backen.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Kalter Sirup auf hei\u00dfen Kuchen<\/h4><\/div><p>Der Temperaturkontrast lenkt den Sirup in die Schnitte und sch\u00fctzt die Oberfl\u00e4che vor schneller Erweichung.<\/p><\/section><\/div><section class=\"tsh-plan tsh-anchor\" id=\"plan-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"plan-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-plan-head\"><p class=\"tsh-plan-kicker\">Zeitplanung<\/p><h4 id=\"plan-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Wann welcher Arbeitsschritt ansteht<\/h4><\/div><ol class=\"tsh-plan-grid\"><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Am Vortag<\/span><strong>Sirup kochen und kalt stellen<\/strong><p>Vollst\u00e4ndig kalter Sirup steht beim Backen ohne Zeitdruck bereit.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Vor dem Backen<\/span><strong>Creme kochen und Form auslegen<\/strong><p>Die warme, noch gie\u00dff\u00e4hige Creme wird direkt zwischen die Filolagen gef\u00fcllt.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Nach dem Backen<\/span><strong>Sirup langsam verteilen<\/strong><p>Zuerst Schnittlinien und R\u00e4nder, danach die Mitte begie\u00dfen.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Mindestens 3 Stunden vorher<\/span><strong>Offen ausk\u00fchlen lassen<\/strong><p>Creme und Sirup stabilisieren sich vor dem endg\u00fcltigen Schneiden.<\/p><\/li><\/ol><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredients-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"ingredients-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Genau abgemessene Bestandteile<\/p><h3 id=\"ingredients-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Zutaten f\u00fcr 12 St\u00fccke<\/h3><p class=\"tsh-head-copy\">Mengen und Vorbereitungszust\u00e4nde stimmen mit der Ausbeute und jedem Arbeitsschritt \u00fcberein.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-1-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-1-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Zitronen-Zimt-Sirup<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>Kristallzucker<\/span><\/li><li><span class=\"tsh-amount\">300 ml<\/span><span>Wasser<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>kleine Zimtstange<\/span><\/li><li><span class=\"tsh-amount\">3 Streifen<\/span><span>Zitronenschale<small>Nur die gelbe \u00e4u\u00dfere Schicht absch\u00e4len.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>frischer Zitronensaft<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-2-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-2-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Grie\u00dfcreme<\/h4><ul><li><span class=\"tsh-amount\">1 l<\/span><span>Vollmilch<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>Kristallzucker<\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>feiner Weichweizengrie\u00df<\/span><\/li><li><span class=\"tsh-amount\">4<\/span><span>gro\u00dfe Eier<\/span><\/li><li><span class=\"tsh-amount\">2 TL<\/span><span>Vanilleextrakt<\/span><\/li><li><span class=\"tsh-amount\">50 g<\/span><span>ungesalzene Butter<small>In kleine St\u00fccke schneiden.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-3-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-3-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Filolagen<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>Filoteig<small>W\u00e4hrend der Arbeit abgedeckt halten.<\/small><\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>ungesalzene Butter, geschmolzen<small>Bl\u00e4tter d\u00fcnn bestreichen, nicht tr\u00e4nken.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergene.<\/strong> Gluten, Milch und Eier.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Ausr\u00fcstung.<\/strong> Metallbackform 23 \u00d7 33 cm, zwei Kocht\u00f6pfe, Schneebesen, Backpinsel, d\u00fcnnes scharfes Messer, flacher Pfannenwender.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Sicherheit.<\/strong> Die eihaltige Creme in der Mitte auf mindestens 71 \u00b0C erhitzen. Nach dem Abk\u00fchlen innerhalb von 2 Stunden k\u00fchlen und Reste binnen 3 Tagen verbrauchen.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparation-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"preparation-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 8 ausf\u00fchrbare Schritte<\/p><h3 id=\"preparation-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Vorbereitung, Garen und Servieren<\/h3><p class=\"tsh-head-copy\">Jeder Schritt nennt Zeit, Temperatur oder ein sichtbares Reifezeichen, wenn dies das Ergebnis beeinflusst.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"phase-1-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"phase-1-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Kalter Zitrussirup<\/h4><span class=\"tsh-stage-time\">etwa 20 min plus Abk\u00fchlen<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Sirup kochen und vollst\u00e4ndig abk\u00fchlen<\/h4><p>300 g Zucker, 300 ml Wasser, Zimtstange, Zitronenschale und Zitronensaft in einem Topf mischen. Aufkochen und 8 Minuten ohne R\u00fchren gleichm\u00e4\u00dfig k\u00f6cheln. Vom Herd nehmen, die Aromen nach 10 Minuten entfernen und vollst\u00e4ndig ausk\u00fchlen lassen.<\/p><span class=\"tsh-cue\">Der Sirup ist klar, leicht dickfl\u00fcssig und vollst\u00e4ndig kalt, bevor das Geb\u00e4ck in den Ofen kommt.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"phase-2-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"phase-2-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Grie\u00dfcreme und Filoteig<\/h4><span class=\"tsh-stage-time\">etwa 35 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-02-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Grie\u00dfcreme andicken<\/h4><p>Milch mit 150 g Zucker und Vanille bis zum Dampfen erhitzen. Den Grie\u00df in d\u00fcnnem Strahl einr\u00fchren und bei mittlerer bis kleiner Hitze 5\u20137 Minuten unter st\u00e4ndigem R\u00fchren kochen. Vom Herd nehmen und 50 g Butter einarbeiten.<\/p><span class=\"tsh-cue\">Die Creme f\u00e4llt als dickes Band vom Schneebesen, bleibt aber gie\u00dff\u00e4hig.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-03-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Eier in die Creme temperieren<\/h4><p>Eier in einer Sch\u00fcssel verquirlen. Nach und nach drei Kellen hei\u00dfe Creme einarbeiten, die Mischung zur\u00fcck in den Topf geben und au\u00dferhalb der Hitze 1 Minute r\u00fchren. Die Oberfl\u00e4che bis zur Weiterverarbeitung direkt mit Backpapier abdecken.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Form mit gebuttertem Filo auslegen<\/h4><p>Backofen auf 175 \u00b0C Ober-\/Unterhitze oder 165 \u00b0C Umluft heizen. Eine 23 \u00d7 33 cm gro\u00dfe Metallform buttern. Die H\u00e4lfte der Filobl\u00e4tter einzeln einlegen, jedes sehr d\u00fcnn mit Butter bestreichen und an den R\u00e4ndern \u00fcberstehen lassen.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-05-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>F\u00fcllen und schlie\u00dfen<\/h4><p>Die warme Creme gleichm\u00e4\u00dfig verteilen, ohne die unteren Bl\u00e4tter zusammenzudr\u00fccken. \u00dcberst\u00e4nde einschlagen, mit den restlichen Filobl\u00e4ttern bedecken und jedes d\u00fcnn buttern. R\u00e4nder nach unten stecken und nur die oberen Lagen in 12 Rechtecke ritzen.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"phase-3-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"phase-3-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Backen, tr\u00e4nken und setzen<\/h4><span class=\"tsh-stage-time\">mindestens 3 h 55 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-06-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Tief goldbraun backen<\/h4><p>Auf mittlerer Schiene 45\u201350 Minuten backen und die Form bei Bedarf einmal drehen, bis auch die Mitte kr\u00e4ftig goldbraun ist und der Filoteig beim Antippen knusprig klingt.<\/p><span class=\"tsh-cue\">Die Mitte hat dieselbe Farbe wie die R\u00e4nder; keine blassen lederartigen Bl\u00e4tter bleiben zur\u00fcck.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Kalten Sirup \u00fcber das hei\u00dfe Geb\u00e4ck geben<\/h4><p>Die Form 2 Minuten ruhen lassen, dann den vollst\u00e4ndig kalten Sirup langsam \u00fcber das hei\u00dfe Galaktoboureko sch\u00f6pfen. Zuerst Schnittlinien und R\u00e4nder, danach die gesamte Fl\u00e4che begie\u00dfen. Offen stehen lassen.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-08-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Vor dem Schneiden abk\u00fchlen<\/h4><p>Mindestens 3 Stunden bei Raumtemperatur stehen lassen. Entlang der vorhandenen Linien vollst\u00e4ndig durchschneiden und die St\u00fccke mit einem flachen Wender herausheben.<\/p><span class=\"tsh-cue\">Die Creme h\u00e4lt einen glatten Schnitt, w\u00e4hrend die oberen Filolagen deutlich erkennbar bleiben.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controles-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"controles-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Messbare und sichtbare Richtwerte<\/p><h3 id=\"controles-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Kontrollpunkte und Korrekturen<\/h3><p class=\"tsh-head-copy\">Die Zeit gibt den Rahmen; Temperatur, Konsistenz und Aussehen best\u00e4tigen das Ergebnis.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Creme kochen<\/p><strong>5\u20137 min<\/strong><p>Breite Spuren bleiben kurz auf der Oberfl\u00e4che sichtbar.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Backofen<\/p><strong>175 \u00b0C<\/strong><p>Bei Umluft 165 \u00b0C verwenden.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Kerntemperatur<\/p><strong>mindestens 71 \u00b0C<\/strong><p>Die eihaltige Creme ist sicher gegart.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Setzzeit<\/p><strong>mindestens 3 h<\/strong><p>Erst danach vollst\u00e4ndig durchschneiden.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>H\u00e4ufige Probleme und Korrekturen<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Wahrscheinliche Ursache<\/th><th scope=\"col\">Korrektur<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Die Creme l\u00e4uft aus<\/td><td data-label=\"Wahrscheinliche Ursache\">Sie wurde zu kurz gekocht oder der Kuchen zu fr\u00fch angeschnitten.<\/td><td data-label=\"Korrektur\">Creme bis zur deutlichen Bandspur kochen und drei Stunden ausk\u00fchlen lassen.<\/td><\/tr><tr><td data-label=\"Problem\">Der Filoteig ist weich<\/td><td data-label=\"Wahrscheinliche Ursache\">Sirup war warm oder das Geb\u00e4ck wurde beim Abk\u00fchlen abgedeckt.<\/td><td data-label=\"Korrektur\">Vollst\u00e4ndig kalten Sirup verwenden und offen ausk\u00fchlen lassen.<\/td><\/tr><tr><td data-label=\"Problem\">Die Oberfl\u00e4che ist fleckig blass<\/td><td data-label=\"Wahrscheinliche Ursache\">Butter wurde ungleichm\u00e4\u00dfig verteilt oder die Mitte war noch nicht durchgebacken.<\/td><td data-label=\"Korrektur\">Jedes Blatt d\u00fcnn bestreichen und bis zu gleichm\u00e4\u00dfiger tiefer Goldfarbe backen.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"pratique-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"pratique-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Nach der Zubereitung<\/p><h3 id=\"pratique-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Servieren, Aufbewahren und sinnvolle Ersetzungen<\/h3><p class=\"tsh-head-copy\">Die praktischen Hinweise beziehen sich gezielt auf diese Rezeptfassung.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servieren<\/h4><p>K\u00fchl oder nur leicht temperiert servieren; zus\u00e4tzlicher Sirup auf dem Teller ist nicht n\u00f6tig.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Aufbewahren<\/h4><p>Abgedeckt bis zu 3 Tage k\u00fchlen. Kondenswasser vermeiden, damit die Oberfl\u00e4che m\u00f6glichst lange Struktur beh\u00e4lt.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Vorbereitung<\/h4><p>Sirup einen Tag vorher kochen; das fertige Geb\u00e4ck profitiert von mehreren Stunden Ruhe.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Aufw\u00e4rmen<\/h4><p>Nicht empfohlen, weil W\u00e4rme Creme und sirupgetr\u00e4nkten Filoteig lockert.<\/p><\/section><\/div><section class=\"tsh-swap\" aria-labelledby=\"substitutions-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-swap-head\"><h4 id=\"substitutions-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Praktische Ersetzungen und ihre Wirkung<\/h4><p>Eine Ersetzung ist nur sinnvoll, wenn ihre Wirkung auf Geschmack, Textur oder Zeit klar benannt ist.<\/p><\/div><dl class=\"tsh-swap-list\"><div><dt>Feiner Grie\u00df<\/dt><dd><strong>Mittlerer Grie\u00df.<\/strong> Ben\u00f6tigt 1\u20132 Minuten l\u00e4ngere Kochzeit und ergibt eine etwas k\u00f6rnigere Creme.<\/dd><\/div><div><dt>Zitronenschale<\/dt><dd><strong>Orangenschale.<\/strong> Gibt ein s\u00fc\u00dferes Zitrusaroma, ohne das Sirupverh\u00e4ltnis zu ver\u00e4ndern.<\/dd><\/div><\/dl><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"faq-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Praktische Antworten<\/p><h3 id=\"faq-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">H\u00e4ufige Fragen: Galaktoboureko<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Muss der Sirup wirklich kalt sein?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ja. Der deutliche Temperaturunterschied hilft, die obere Filodecke l\u00e4nger bl\u00e4ttrig zu halten.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Wann ist die Grie\u00dfcreme dick genug?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Wenn sie als breites Band f\u00e4llt und eine Spur kurz sichtbar bleibt, aber noch problemlos gegossen werden kann.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"nutrition-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Sch\u00e4tzung pro Portion<\/p><h3 id=\"nutrition-title-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">N\u00e4hrwerte<\/h3><p class=\"tsh-head-copy\">Berechnung aus allen verwendeten Mengen, geteilt durch die tats\u00e4chliche Ausbeute des Rezepts.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorien<\/dt><dd>\u2248 455 kcal<\/dd><\/div><div><dt>Kohlenhydrate<\/dt><dd>\u2248 61 g<\/dd><\/div><div><dt>Eiwei\u00df<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Fett<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Ballaststoffe<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 190 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portion:<\/strong> 1 St\u00fcck (etwa 150 g). <strong>Wichtige Allergene:<\/strong> Gluten, Milch und Eier. Gesch\u00e4tzte Werte aus Standardreferenzen; Marken, Aufnahme und Portionierung k\u00f6nnen die tats\u00e4chlichen Werte ver\u00e4ndern.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Endergebnis<\/p><p class=\"tsh-close-quote\">Goldbraune Filolagen um eine glatte, standfeste Grie\u00dfcreme.<\/p><p class=\"tsh-close-copy\">Cremegrad, d\u00fcnne Butterfilme und kalter Sirup bestimmen, ob das Galaktoboureko sauber schneidet und trotzdem saftig bleibt.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-de-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Galaktoboureko mit Grie\u00dfcreme, knusprigem Filoteig und kaltem Zitronen-Zimt-Sirup\",\n  \"description\": \"Galaktoboureko verbindet eine glatte, mit Ei gebundene Grie\u00dfcreme mit d\u00fcnnen gebutterten Filobl\u00e4ttern. 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