{"id":4259,"date":"2026-08-03T22:06:36","date_gmt":"2026-08-03T22:06:36","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-griegos\/galaktoboureko\/"},"modified":"2026-08-03T22:06:36","modified_gmt":"2026-08-03T22:06:36","slug":"galaktoboureko","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-griegos\/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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *,\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::before,\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::after{box-sizing:border-box}\n#recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(img){display:block;max-width:100%}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:88px}\n#recipe-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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  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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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose p+p{margin-top:15px}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card ul{list-style:none}\n#recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-es-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-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stages{display:grid;gap:18px}\n#recipe-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step:last-child::before{display:none}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step>div{max-width:920px}\n#recipe-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(1){width:24%}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(2){width:38%}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(3){width:38%}\n#recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table td:last-child,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:last-child{border-inline-end:0}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card p,#recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ul,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li+li{margin-top:5px}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-es-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-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-es-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-es-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-es-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-es-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-es-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-es-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-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:54px 58px 48px}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(45px,4.05vw,58px)}\n  #recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key,\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control,\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card,\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq,\n  #recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:hover,\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:hover,\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:hover,\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq:hover,\n  #recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top:hover::after{border-color:#c7aa78;background:#fff8ec}\n  #recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-copy-grid{grid-template-columns:1fr}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-grid,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control-grid{grid-template-columns:1fr}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts{--tsh-fact-cols:3}\n  #recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry{width:calc(100% - 12px);margin-top:10px;font-size:15.5px}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:77px}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-masthead{border-radius:18px}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:31px 19px 27px}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(34px,10.8vw,46px);line-height:1.01}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{margin-top:10px;font-size:.52em;line-height:1.2}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-lead{margin-top:17px;font-size:16px;line-height:1.67}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head{padding:22px 19px}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head::before{inset-block:22px;inset-inline-start:0}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head h3{font-size:clamp(22px,6.8vw,28px)}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-body{padding:20px 17px}\n  #recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a{min-height:36px;padding-inline-end:11px;font-size:11.8px}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a::before{min-width:23px;height:23px;font-size:8.5px}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-grid,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note-grid,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-grid,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-grid{grid-template-columns:1fr}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step{border-inline-end:0;border-bottom:1px solid rgba(216,203,185,.68)}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step{grid-template-columns:36px minmax(0,1fr);gap:12px;padding:18px 16px}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step::before{inset-block:53px -1px;inset-inline-start:33px}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step:last-child::before{display:none}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-cue{border-radius:10px}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table-wrap{overflow:visible;border:0;border-radius:0;background:transparent;box-shadow:none}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry 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.tsh-ingredient-card,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item,#recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top::after{display:none}\n  #recipe-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-describedby=\"recipe-summary-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Hojaldre griego con coraz\u00f3n l\u00e1cteo<\/p><h2 class=\"tsh-title\" id=\"recipe-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-title-main\"><b>Galaktoboureko<\/b> con crema de s\u00e9mola,<\/span><span class=\"tsh-title-accent\">pasta filo crujiente y alm\u00edbar fr\u00edo de lim\u00f3n y canela<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">El galaktoboureko combina hojas de pasta filo pinceladas con mantequilla y una crema caliente de leche, huevo y s\u00e9mola fina. Al salir del horno recibe un alm\u00edbar de lim\u00f3n completamente fr\u00edo; tres horas de reposo fijan despu\u00e9s un corte limpio.<\/p><ul class=\"tsh-tags\" aria-label=\"Clasificaci\u00f3n de la receta\"><li>Tarta dulce<\/li><li>Cocina griega<\/li><li>Cocci\u00f3n al fuego y al horno<\/li><li>Intermedia<\/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=\"Vista amplia de una porci\u00f3n de galaktoboureko en primer plano, con otra pieza y un pa\u00f1o azul y blanco al fondo.\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><figcaption>La porci\u00f3n de galaktoboureko ocupa el primer plano, mientras otra pieza y un pa\u00f1o azul y blanco ordenan la escena.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Cantidad, tiempos y estimaci\u00f3n nutricional\"><div class=\"tsh-fact\"><dt>Cantidad<\/dt><dd>12 porciones<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Tiempo pasivo<\/dt><dd>3 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>4 h 35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Por porci\u00f3n<\/dt><dd>\u2248 455 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n r\u00e1pida por la receta\"><a href=\"#resumen-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Resumen<\/a><a href=\"#plan-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Organizaci\u00f3n<\/a><a href=\"#ingredients-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Ingredientes<\/a><a href=\"#preparation-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Preparaci\u00f3n<\/a><a href=\"#controles-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Puntos de control<\/a><a href=\"#practica-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Servicio y conservaci\u00f3n<\/a><a href=\"#faq-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Preguntas frecuentes<\/a><a href=\"#nutrition-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Valores nutricionales<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"resumen-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"resumen-title-es-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 Sabor, textura y l\u00f3gica de la receta<\/p><h3 id=\"resumen-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Crema tierna y capas de filo que siguen crujiendo tras el alm\u00edbar<\/h3><p class=\"tsh-head-copy\">La crema debe entrar fluida en el molde, la mantequilla se aplica en capas finas y el alm\u00edbar ha de estar fr\u00edo cuando el pastel sale del horno.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>El galaktoboureko exige coordinar dos texturas opuestas. La crema de leche y s\u00e9mola necesita conservar movilidad para terminar de cuajarse en el horno, mientras que las hojas de filo deben quedar separadas, ligeras y bien doradas. La s\u00e9mola fina se a\u00f1ade en lluvia al l\u00edquido caliente y se cuece hasta que el batidor deja un surco ancho, no hasta obtener un pudin compacto. Los huevos se templan con varias cucharadas de crema antes de volver a la cazuela. As\u00ed se evita que formen hilos y se consigue un relleno el\u00e1stico y suave, no gomoso.<\/p><p>Un molde met\u00e1lico de 23 \u00d7 33 cm da al relleno el grosor adecuado para una cocci\u00f3n de 45\u201350 minutos. Cada hoja de filo recibe apenas una pel\u00edcula de mantequilla. Los charcos unen las capas y dejan una base grasa; las zonas secas se endurecen y conservan sabor a harina. La mitad de las hojas cubre el fondo y sobresale por los bordes, la crema caliente se vierte sin aplastarlas y el resto de la filo cierra la superficie. Antes de hornear solo se marcan las hojas superiores en doce rect\u00e1ngulos; cortar hasta el fondo permitir\u00eda que la crema se filtrara entre las capas.<\/p><p>El alm\u00edbar se prepara con antelaci\u00f3n para que llegue completamente fr\u00edo al momento decisivo. El lim\u00f3n equilibra el az\u00facar y un peque\u00f1o palo de canela perfuma sin dominar la crema. Tras ocho minutos de hervor suave, se retiran los arom\u00e1ticos y se deja enfriar. Dos minutos despu\u00e9s de sacar el pastel, el l\u00edquido se vierte poco a poco sobre las incisiones y el per\u00edmetro. El contraste entre el pastel muy caliente y el alm\u00edbar fr\u00edo favorece la absorci\u00f3n y reduce el tiempo durante el que la superficie permanece h\u00fameda.<\/p><\/div><div class=\"tsh-prose\"><p>Las tres horas de reposo forman parte real de la receta. Durante ese periodo la s\u00e9mola termina de retener el agua, los huevos estabilizan la crema y el alm\u00edbar se reparte entre las capas inferiores. El centro debe alcanzar al menos 71 \u00b0C, pero no se hornea hasta quedar r\u00edgido. El punto correcto se reconoce por un color dorado tambi\u00e9n en el centro, hojas secas y crujientes al tacto y un relleno que, una vez fr\u00edo, se corta con bordes definidos. Se sirve fr\u00edo o ligeramente atemperado y no necesita m\u00e1s alm\u00edbar en el plato.<\/p><p>La filo necesita adem\u00e1s protecci\u00f3n durante todo el montaje. El paquete se abre solo cuando la crema est\u00e1 lista y las hojas que esperan se mantienen bajo papel de horno y un pa\u00f1o apenas h\u00famedo. Un pa\u00f1o mojado pega las capas; dejar la pila al aire reseca los bordes y provoca grietas al doblarlos. La crema se vierte caliente, pero no hirviendo, y se extiende con movimientos amplios para no arrastrar la base. Tras el alm\u00edbar, la superficie no se tapa con film ni con una tapa herm\u00e9tica mientras conserva calor, porque el vapor condensado cae sobre las hojas y elimina el crujiente. En refrigeraci\u00f3n la filo se ablanda de forma natural, por lo que el mejor contraste aparece el mismo d\u00eda, una vez completado el reposo. Aun as\u00ed, la receta conserva una buena estructura durante tres d\u00edas si se enfr\u00eda sin cubrir y se guarda despu\u00e9s en un recipiente que no atrape demasiada humedad.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Claves para un buen resultado\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Crema todav\u00eda fluida<\/h4><\/div><p>Antes del montaje cae del batidor en una cinta gruesa; no debe mantenerse como un flan ya cuajado.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Mantequilla en pel\u00edcula fina<\/h4><\/div><p>Una capa ligera separa la filo; el exceso pega las hojas y engrasa la base.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Alm\u00edbar fr\u00edo sobre pastel caliente<\/h4><\/div><p>La diferencia de temperatura facilita la absorci\u00f3n sin empapar durante demasiado tiempo la superficie.<\/p><\/section><\/div><section class=\"tsh-plan tsh-anchor\" id=\"plan-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"plan-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-plan-head\"><p class=\"tsh-plan-kicker\">Organizaci\u00f3n<\/p><h4 id=\"plan-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Cu\u00e1ndo realizar cada preparaci\u00f3n<\/h4><\/div><ol class=\"tsh-plan-grid\"><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">El d\u00eda anterior<\/span><strong>Cocer el alm\u00edbar<\/strong><p>Puede enfriarse por completo y conservarse en la nevera.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">45 min antes de hornear<\/span><strong>Preparar la crema y la filo<\/strong><p>El relleno permanece caliente y flexible durante el montaje.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Nada m\u00e1s salir del horno<\/span><strong>A\u00f1adir el alm\u00edbar por tandas<\/strong><p>Empezar por los cortes y el borde del molde.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Al menos 3 h antes de servir<\/span><strong>Enfriar sin cubrir<\/strong><p>La crema se fija y las capas superiores mantienen definici\u00f3n.<\/p><\/li><\/ol><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredients-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"ingredients-title-es-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 Componentes medidos<\/p><h3 id=\"ingredients-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Ingredientes para 12 porciones<\/h3><p class=\"tsh-head-copy\">Las cantidades y las preparaciones corresponden al rendimiento y a cada paso del m\u00e9todo.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-1-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-1-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Alm\u00edbar de lim\u00f3n y canela<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>de az\u00facar blanco<\/span><\/li><li><span class=\"tsh-amount\">300 ml<\/span><span>de agua<\/span><\/li><li><span class=\"tsh-amount\">1 palo peque\u00f1o<\/span><span>de canela<\/span><\/li><li><span class=\"tsh-amount\">3 tiras<\/span><span>de piel de lim\u00f3n<small>Tomar solo la parte amarilla.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>de zumo de lim\u00f3n reci\u00e9n exprimido<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-2-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-2-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Crema de s\u00e9mola<\/h4><ul><li><span class=\"tsh-amount\">1 l<\/span><span>de leche entera<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>de az\u00facar blanco<\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>de s\u00e9mola fina de trigo<\/span><\/li><li><span class=\"tsh-amount\">4<\/span><span>huevos grandes<\/span><\/li><li><span class=\"tsh-amount\">2 cucharaditas<\/span><span>de extracto de vainilla<\/span><\/li><li><span class=\"tsh-amount\">50 g<\/span><span>de mantequilla sin sal<small>Cortada en dados peque\u00f1os.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-3-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-3-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Pasta filo<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>de pasta filo<small>Mantener las hojas cubiertas mientras se trabaja.<\/small><\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>de mantequilla sin sal derretida<small>Aplicar capas finas sin empapar.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Al\u00e9rgenos.<\/strong> gluten, leche y huevo.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Equipo.<\/strong> molde met\u00e1lico de 23 \u00d7 33 cm, dos cazos, batidor de varillas, pincel de cocina, cuchillo fino bien afilado, esp\u00e1tula plana.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Seguridad.<\/strong> La crema con huevo debe alcanzar al menos 71 \u00b0C en el centro. Refrigerar el postre ya fr\u00edo antes de 2 horas y consumirlo en un m\u00e1ximo de 3 d\u00edas.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparation-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"preparation-title-es-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 pasos ejecutables<\/p><h3 id=\"preparation-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Preparaci\u00f3n, cocci\u00f3n y servicio<\/h3><p class=\"tsh-head-copy\">Cada paso incluye un tiempo, una temperatura o una se\u00f1al observable cuando ese dato cambia el resultado.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"phase-1-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Alm\u00edbar c\u00edtrico<\/h4><span class=\"tsh-stage-time\">aprox. 20 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Cocer y enfriar por completo el alm\u00edbar<\/h4><p>Combinar 300 g de az\u00facar, 300 ml de agua, la canela, la piel y el zumo de lim\u00f3n. Desde que comience un hervor suave y estable, cocer 8 minutos sin remover. Retirar del fuego, quitar los arom\u00e1ticos a los 10 minutos y dejar enfriar completamente.<\/p><span class=\"tsh-cue\">El alm\u00edbar queda transparente, apenas viscoso y totalmente fr\u00edo antes de hornear el pastel.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"phase-2-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Crema de s\u00e9mola y montaje<\/h4><span class=\"tsh-stage-time\">aprox. 45 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-02-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Espesar la crema de leche<\/h4><p>Calentar la leche con 150 g de az\u00facar y la vainilla hasta que desprenda vapor. A\u00f1adir la s\u00e9mola en lluvia mientras se bate y cocer 5\u20137 minutos a fuego medio-bajo. Retirar del fuego e incorporar 50 g de mantequilla.<\/p><span class=\"tsh-cue\">La crema cae del batidor en una cinta gruesa, pero a\u00fan puede verterse.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-03-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Templar los huevos<\/h4><p>Batir los huevos. A\u00f1adir poco a poco tres cazos de crema caliente sin dejar de batir y devolver la mezcla a la cazuela. Remover 1 minuto fuera del fuego y colocar papel de horno en contacto.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Forrar el molde con filo<\/h4><p>Precalentar el horno a 175 \u00b0C, o 165 \u00b0C con ventilador. Engrasar el molde. Colocar la mitad de las hojas una a una, pincelando cada pieza muy ligeramente y dejando que sobresalgan por los bordes.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-05-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>A\u00f1adir la crema y cerrar<\/h4><p>Repartir la crema caliente sin comprimir las hojas inferiores. Doblar los bordes hacia dentro, cubrir con la filo restante pincelada con mantequilla y remeter las esquinas. Marcar solo la parte superior en 12 rect\u00e1ngulos.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"phase-3-es-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-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Horneado, alm\u00edbar y reposo<\/h4><span class=\"tsh-stage-time\">m\u00edn. 3 h 50 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-06-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Hornear hasta un dorado intenso<\/h4><p>Colocar el molde en la rejilla central y hornear 45\u201350 minutos, gir\u00e1ndolo si fuera necesario, hasta que la zona central tenga el mismo dorado que los bordes y la filo suene seca y crujiente.<\/p><span class=\"tsh-cue\">No quedan hojas p\u00e1lidas ni correosas en el centro.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Verter el alm\u00edbar fr\u00edo<\/h4><p>Esperar 2 minutos al sacar el molde y verter lentamente todo el alm\u00edbar fr\u00edo sobre el galaktoboureko caliente, empezando por los cortes y el per\u00edmetro. No cubrir.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-08-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Enfriar antes de cortar<\/h4><p>Dejar reposar al menos 3 horas a temperatura ambiente. Volver a pasar un cuchillo fino por las marcas y extraer las porciones con una esp\u00e1tula plana.<\/p><span class=\"tsh-cue\">La crema presenta un corte tierno y definido bajo capas todav\u00eda separadas.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controles-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"controles-title-es-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 Referencias medibles y visibles<\/p><h3 id=\"controles-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Puntos de control y correcciones<\/h3><p class=\"tsh-head-copy\">El tiempo orienta la cocci\u00f3n; la temperatura, la textura y el aspecto confirman el resultado.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cocci\u00f3n de la crema<\/p><strong>5\u20137 min<\/strong><p>La s\u00e9mola espesa la leche sin convertir la mezcla en un bloque.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Horno<\/p><strong>175 \u00b0C<\/strong><p>Usar 165 \u00b0C con ventilador.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temperatura central<\/p><strong>71 \u00b0C m\u00ednimo<\/strong><p>Confirma una cocci\u00f3n segura del huevo.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Reposo<\/p><strong>3 h m\u00ednimo<\/strong><p>La crema y el alm\u00edbar deben estabilizarse antes de cortar.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemas habituales y correcciones<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probable<\/th><th scope=\"col\">Correcci\u00f3n<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">La crema queda granulosa<\/td><td data-label=\"Causa probable\">La s\u00e9mola se a\u00f1adi\u00f3 de golpe o no se bati\u00f3 lo suficiente.<\/td><td data-label=\"Correcci\u00f3n\">Incorporarla en lluvia y mantener un fuego medio-bajo.<\/td><\/tr><tr><td data-label=\"Problema\">La parte superior se ablanda<\/td><td data-label=\"Causa probable\">El alm\u00edbar no estaba fr\u00edo o el pastel se cubri\u00f3 a\u00fan caliente.<\/td><td data-label=\"Correcci\u00f3n\">Enfriar el alm\u00edbar con tiempo y dejar el molde destapado.<\/td><\/tr><tr><td data-label=\"Problema\">Las porciones se desploman<\/td><td data-label=\"Causa probable\">Se cort\u00f3 antes de completar el reposo.<\/td><td data-label=\"Correcci\u00f3n\">Esperar al menos 3 horas y seguir las incisiones existentes.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"practica-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"practica-title-es-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 Despu\u00e9s de cocinar<\/p><h3 id=\"practica-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Servicio, conservaci\u00f3n y sustituciones \u00fatiles<\/h3><p class=\"tsh-head-copy\">Las indicaciones pr\u00e1cticas corresponden a esta versi\u00f3n concreta de la receta.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servicio<\/h4><p>Servir fr\u00edo o ligeramente atemperado, sin alm\u00edbar adicional.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservaci\u00f3n<\/h4><p>Cubrir y refrigerar hasta 3 d\u00edas; un recipiente poco profundo reduce la condensaci\u00f3n.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Preparaci\u00f3n anticipada<\/h4><p>El alm\u00edbar puede hacerse la v\u00edspera. El postre terminado necesita varias horas para asentarse.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Recalentado<\/h4><p>No recomendado: la crema se afloja y la filo empapada pierde estructura.<\/p><\/section><\/div><section class=\"tsh-swap\" aria-labelledby=\"substitutions-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-swap-head\"><h4 id=\"substitutions-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Sustituciones pr\u00e1cticas y sus efectos<\/h4><p>Una sustituci\u00f3n es \u00fatil solo cuando se explica su efecto sobre el sabor, la textura o el tiempo.<\/p><\/div><dl class=\"tsh-swap-list\"><div><dt>S\u00e9mola fina<\/dt><dd><strong>S\u00e9mola media.<\/strong> Alargar la cocci\u00f3n 1\u20132 minutos; la crema tendr\u00e1 una textura algo m\u00e1s marcada.<\/dd><\/div><div><dt>Piel de lim\u00f3n<\/dt><dd><strong>Piel de naranja.<\/strong> El aroma resulta m\u00e1s redondo sin alterar las proporciones del alm\u00edbar.<\/dd><\/div><\/dl><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"faq-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Respuestas pr\u00e1cticas<\/p><h3 id=\"faq-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Preguntas frecuentes: Galaktoboureko<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>\u00bfPor qu\u00e9 se marca solo la filo superior?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Un corte profundo antes del horno permitir\u00eda que la crema se introdujera entre las capas y dificultar\u00eda el montaje.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>\u00bfSe sirve caliente el galaktoboureko?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>El corte m\u00e1s limpio aparece despu\u00e9s de enfriarlo por completo. Puede atemperarse ligeramente, pero no mejora al recalentarlo.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"nutrition-title-es-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 Estimaci\u00f3n por porci\u00f3n<\/p><h3 id=\"nutrition-title-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Valores nutricionales<\/h3><p class=\"tsh-head-copy\">C\u00e1lculo realizado con todas las cantidades utilizadas y dividido seg\u00fan el rendimiento real de la receta.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 455 kcal<\/dd><\/div><div><dt>Hidratos de carbono<\/dt><dd>\u2248 61 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 190 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porci\u00f3n:<\/strong> 1 porci\u00f3n (unos 150 g). <strong>Al\u00e9rgenos principales:<\/strong> gluten, leche y huevo. Valores aproximados calculados con datos de referencia; las marcas, la absorci\u00f3n y el reparto de porciones pueden modificar el resultado real.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Resultado final<\/p><p class=\"tsh-close-quote\">Filo dorada, crema de s\u00e9mola tierna y alm\u00edbar de lim\u00f3n distribuido sin exceso.<\/p><p class=\"tsh-close-copy\">La clave est\u00e1 en una crema a\u00fan flexible, una cantidad medida de mantequilla, un horneado bien dorado y un enfriado suficientemente largo.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Galaktoboureko con crema de s\u00e9mola, pasta filo crujiente y alm\u00edbar fr\u00edo de lim\u00f3n y canela\",\n  \"description\": \"El galaktoboureko combina hojas de pasta filo pinceladas con mantequilla y una crema caliente de leche, huevo y s\u00e9mola fina. 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