{"id":4342,"date":"2026-08-03T22:05:11","date_gmt":"2026-08-03T22:05:11","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/galaktoboureko\/"},"modified":"2026-08-03T22:05:11","modified_gmt":"2026-08-03T22:05:11","slug":"galaktoboureko","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-grecs\/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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *,\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::before,\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::after{box-sizing:border-box}\n#recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(img){display:block;max-width:100%}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:88px}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-main,\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{display:block}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title b{font-weight:860}\n#recipe-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:21px;list-style:none}\n#recipe-fr-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  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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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts--5{--tsh-fact-cols:5}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose p+p{margin-top:15px}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card ul{list-style:none}\n#recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stages{display:grid;gap:18px}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step:last-child::before{display:none}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step>div{max-width:920px}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(1){width:24%}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(2){width:38%}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(3){width:38%}\n#recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table td:last-child,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:last-child{border-inline-end:0}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card p,#recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ul,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li+li{margin-top:5px}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:54px 58px 48px}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(45px,4.05vw,58px)}\n  #recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key,\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control,\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card,\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq,\n  #recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:hover,\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:hover,\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:hover,\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq:hover,\n  #recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top:hover::after{border-color:#c7aa78;background:#fff8ec}\n  #recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-copy-grid{grid-template-columns:1fr}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-grid,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control-grid{grid-template-columns:1fr}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts{--tsh-fact-cols:3}\n  #recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry{width:calc(100% - 12px);margin-top:10px;font-size:15.5px}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:77px}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-masthead{border-radius:18px}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:31px 19px 27px}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(34px,10.8vw,46px);line-height:1.01}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{margin-top:10px;font-size:.52em;line-height:1.2}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-lead{margin-top:17px;font-size:16px;line-height:1.67}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head{padding:22px 19px}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head::before{inset-block:22px;inset-inline-start:0}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head h3{font-size:clamp(22px,6.8vw,28px)}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-body{padding:20px 17px}\n  #recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a{min-height:36px;padding-inline-end:11px;font-size:11.8px}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a::before{min-width:23px;height:23px;font-size:8.5px}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-grid,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note-grid,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-grid,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-grid{grid-template-columns:1fr}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step{border-inline-end:0;border-bottom:1px solid rgba(216,203,185,.68)}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step{grid-template-columns:36px minmax(0,1fr);gap:12px;padding:18px 16px}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step::before{inset-block:53px -1px;inset-inline-start:33px}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step:last-child::before{display:none}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-cue{border-radius:10px}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table-wrap{overflow:visible;border:0;border-radius:0;background:transparent;box-shadow:none}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry 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.tsh-ingredient-card,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item,#recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top::after{display:none}\n  #recipe-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-describedby=\"recipe-summary-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Feuillet\u00e9 grec au c\u0153ur laitier<\/p><h2 class=\"tsh-title\" id=\"recipe-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-title-main\"><b>Galaktoboureko<\/b> \u00e0 la cr\u00e8me de semoule,<\/span><span class=\"tsh-title-accent\">p\u00e2te filo croustillante et sirop froid au citron et \u00e0 la cannelle<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Le galaktoboureko r\u00e9unit des feuilles filo finement beurr\u00e9es et une cr\u00e8me chaude au lait, aux \u0153ufs et \u00e0 la semoule fine. \u00c0 la sortie du four, un sirop citronn\u00e9 enti\u00e8rement froid p\u00e9n\u00e8tre les couches ; trois heures de repos fixent ensuite une coupe nette.<\/p><ul class=\"tsh-tags\" aria-label=\"Classification de la recette\"><li>Tarte sucr\u00e9e<\/li><li>Cuisine grecque<\/li><li>Cuisson sur feu et au four<\/li><li>Interm\u00e9diaire<\/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=\"Vue large d\u2019une part de galaktoboureko au premier plan, avec une seconde part et un linge bleu et blanc en arri\u00e8re-plan.\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><figcaption>La part de galaktoboureko reste au premier plan, tandis qu\u2019une seconde part et un linge bleu et blanc structurent la sc\u00e8ne.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Quantit\u00e9, temps et estimation nutritionnelle\"><div class=\"tsh-fact\"><dt>Quantit\u00e9<\/dt><dd>12 parts<\/dd><\/div><div class=\"tsh-fact\"><dt>Pr\u00e9paration<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cuisson<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Temps passif<\/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>Par portion<\/dt><dd>\u2248 455 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navigation rapide dans la recette\"><a href=\"#apercu-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Aper\u00e7u<\/a><a href=\"#plan-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Organisation<\/a><a href=\"#ingredients-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Ingr\u00e9dients<\/a><a href=\"#preparation-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Pr\u00e9paration<\/a><a href=\"#controles-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Points de contr\u00f4le<\/a><a href=\"#pratique-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Service et conservation<\/a><a href=\"#faq-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Questions fr\u00e9quentes<\/a><a href=\"#nutrition-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Valeurs nutritionnelles<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"apercu-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"apercu-title-fr-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 Go\u00fbt, texture et logique de la recette<\/p><h3 id=\"apercu-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Conserver une cr\u00e8me tendre sous des feuilles r\u00e9ellement croustillantes<\/h3><p class=\"tsh-head-copy\">La semoule ne doit pas figer dans la casserole, le beurre reste en film mince et le sirop doit \u00eatre froid lorsque le feuillet\u00e9 sort du four.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Le galaktoboureko construit deux textures qui ne se pr\u00e9parent pas de la m\u00eame mani\u00e8re. La cr\u00e8me au lait et \u00e0 la semoule doit rester fluide au moment du montage, tandis que les feuilles filo doivent demeurer s\u00e9par\u00e9es et l\u00e9g\u00e8res. La semoule fine est vers\u00e9e en pluie dans le lait chaud et cuite jusqu\u2019\u00e0 ce que le fouet laisse une trace large. Elle ne doit pas devenir un bloc de pudding. Les \u0153ufs, temp\u00e9r\u00e9s avec plusieurs louches de cr\u00e8me chaude, terminent leur cuisson au four et donnent un int\u00e9rieur souple plut\u00f4t qu\u2019\u00e9lastique.<\/p><p>Un moule m\u00e9tallique de 23 \u00d7 33 cm r\u00e9partit la cr\u00e8me sur une \u00e9paisseur adapt\u00e9e aux 45 \u00e0 50 minutes de cuisson. Chaque feuille re\u00e7oit seulement un voile de beurre fondu. Des flaques de beurre collent les couches et alourdissent le fond ; des zones s\u00e8ches deviennent farineuses et coriaces. La moiti\u00e9 des feuilles tapisse le moule en d\u00e9bordant, la cr\u00e8me chaude est vers\u00e9e sans tasser la base, puis le dessus est referm\u00e9 avec le reste de la filo. Seules les feuilles sup\u00e9rieures sont marqu\u00e9es en douze rectangles avant cuisson.<\/p><\/div><div class=\"tsh-prose\"><p>Le sirop se pr\u00e9pare en premier. Le citron apporte l\u2019acidit\u00e9 n\u00e9cessaire, tandis qu\u2019un petit b\u00e2ton de cannelle parfume sans dominer le lait. Apr\u00e8s huit minutes de fr\u00e9missement, il doit refroidir enti\u00e8rement. Le feuillet\u00e9, lui, re\u00e7oit ce sirop deux minutes apr\u00e8s la sortie du four. Le contraste chaud-froid guide le liquide vers les incisions et les bords tout en ralentissant le ramollissement du dessus. Un sirop ti\u00e8de vers\u00e9 sur une p\u00e2tisserie ti\u00e8de laisse plus longtemps la surface humide.<\/p><p>Le repos de trois heures n\u2019est pas un simple temps d\u2019attente. La semoule continue \u00e0 retenir l\u2019humidit\u00e9, les \u0153ufs stabilisent la cr\u00e8me et le sirop se r\u00e9partit dans les couches inf\u00e9rieures. Le centre doit atteindre au moins 71 \u00b0C pour la s\u00e9curit\u00e9, sans \u00eatre cuit jusqu\u2019\u00e0 devenir ferme. Une couleur dor\u00e9e jusque dans la zone centrale, un toucher croustillant et une cr\u00e8me qui se coupe proprement apr\u00e8s refroidissement indiquent la bonne cuisson. Le galaktoboureko se sert froid ou l\u00e9g\u00e8rement revenu \u00e0 temp\u00e9rature, sans sirop suppl\u00e9mentaire.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Points cl\u00e9s de r\u00e9ussite\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Cr\u00e8me encore coulante<\/h4><\/div><p>Avant le montage, elle tombe du fouet en ruban \u00e9pais au lieu de tenir comme un flan.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Beurre appliqu\u00e9 en voile<\/h4><\/div><p>Une fine pellicule s\u00e9pare les feuilles ; l\u2019exc\u00e8s les soude et graisse le fond.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Sirop froid sur feuillet\u00e9 br\u00fblant<\/h4><\/div><p>L\u2019\u00e9cart de temp\u00e9rature favorise l\u2019absorption tout en prot\u00e9geant la surface.<\/p><\/section><\/div><section class=\"tsh-plan tsh-anchor\" id=\"plan-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"plan-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-plan-head\"><p class=\"tsh-plan-kicker\">Organisation<\/p><h4 id=\"plan-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Quand effectuer chaque pr\u00e9paration<\/h4><\/div><ol class=\"tsh-plan-grid\"><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">La veille<\/span><strong>Cuire le sirop<\/strong><p>Un sirop compl\u00e8tement froid peut attendre au r\u00e9frig\u00e9rateur.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">45 min avant d\u2019enfourner<\/span><strong>Pr\u00e9parer la cr\u00e8me et la filo<\/strong><p>La cr\u00e8me reste chaude et souple pendant le montage.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">D\u00e8s la sortie du four<\/span><strong>Verser le sirop en plusieurs passages<\/strong><p>Commencer par les entailles et le pourtour.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Au moins 3 h avant le service<\/span><strong>Laisser refroidir sans couvrir<\/strong><p>La cr\u00e8me se stabilise et les couches sup\u00e9rieures restent lisibles.<\/p><\/li><\/ol><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredients-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"ingredients-title-fr-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 Composants mesur\u00e9s<\/p><h3 id=\"ingredients-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Ingr\u00e9dients pour 12 parts<\/h3><p class=\"tsh-head-copy\">Les quantit\u00e9s et les pr\u00e9parations sont align\u00e9es sur le rendement et sur chaque \u00e9tape de la m\u00e9thode.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-1-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-1-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Sirop citron-cannelle<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>de sucre en poudre<\/span><\/li><li><span class=\"tsh-amount\">300 ml<\/span><span>d\u2019eau<\/span><\/li><li><span class=\"tsh-amount\">1 petit b\u00e2ton<\/span><span>de cannelle<\/span><\/li><li><span class=\"tsh-amount\">3 bandes<\/span><span>de zeste de citron<small>Pr\u00e9lever uniquement la partie jaune.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>de jus de citron frais<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-2-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-2-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Cr\u00e8me de semoule<\/h4><ul><li><span class=\"tsh-amount\">1 l<\/span><span>de lait entier<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>de sucre en poudre<\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>de semoule de bl\u00e9 fine<\/span><\/li><li><span class=\"tsh-amount\">4<\/span><span>gros \u0153ufs<\/span><\/li><li><span class=\"tsh-amount\">2 c. \u00e0 caf\u00e9<\/span><span>d\u2019extrait de vanille<\/span><\/li><li><span class=\"tsh-amount\">50 g<\/span><span>de beurre doux<small>Couper en petits morceaux.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-3-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-3-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Feuilles filo<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>de p\u00e2te filo<small>Maintenir les feuilles couvertes pendant le travail.<\/small><\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>de beurre doux fondu<small>Badigeonner en pellicules minces, sans d\u00e9tremper.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allerg\u00e8nes.<\/strong> gluten, lait et \u0153ufs.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Mat\u00e9riel.<\/strong> moule m\u00e9tallique de 23 \u00d7 33 cm, deux casseroles, fouet, pinceau \u00e0 p\u00e2tisserie, couteau fin et bien aiguis\u00e9, spatule plate.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>S\u00e9curit\u00e9.<\/strong> La cr\u00e8me aux \u0153ufs doit atteindre au moins 71 \u00b0C au centre. R\u00e9frig\u00e9rer le dessert refroidi dans les 2 heures et le consommer sous 3 jours.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparation-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"preparation-title-fr-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 \u00e9tapes ex\u00e9cutables<\/p><h3 id=\"preparation-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Pr\u00e9paration, cuisson et service<\/h3><p class=\"tsh-head-copy\">Chaque \u00e9tape donne une dur\u00e9e, une temp\u00e9rature ou un signe observable lorsque cette information modifie le r\u00e9sultat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"phase-1-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Sirop aux agrumes<\/h4><span class=\"tsh-stage-time\">environ 20 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Cuire puis refroidir compl\u00e8tement le sirop<\/h4><p>R\u00e9unir 300 g de sucre, 300 ml d\u2019eau, la cannelle, le zeste et le jus de citron. D\u00e8s l\u2019apparition d\u2019un fr\u00e9missement r\u00e9gulier, cuire 8 minutes sans remuer. Retirer du feu, \u00f4ter les aromates apr\u00e8s 10 minutes et laisser refroidir enti\u00e8rement.<\/p><span class=\"tsh-cue\">Le sirop reste limpide, l\u00e9g\u00e8rement visqueux et parfaitement froid avant la cuisson du feuillet\u00e9.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"phase-2-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Cr\u00e8me de semoule et montage<\/h4><span class=\"tsh-stage-time\">environ 45 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-02-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>\u00c9paissir la cr\u00e8me au lait<\/h4><p>Chauffer le lait avec 150 g de sucre et la vanille jusqu\u2019\u00e0 ce qu\u2019il fume. Verser la semoule en pluie tout en fouettant, puis cuire 5 \u00e0 7 minutes \u00e0 feu moyen-doux. Retirer du feu et incorporer 50 g de beurre.<\/p><span class=\"tsh-cue\">La cr\u00e8me retombe du fouet en ruban \u00e9pais tout en restant coulante.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-03-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Temp\u00e9rer les \u0153ufs<\/h4><p>Battre les \u0153ufs. Ajouter progressivement trois louches de cr\u00e8me chaude en fouettant, puis reverser l\u2019ensemble dans la casserole. M\u00e9langer 1 minute hors du feu et poser un papier cuisson au contact.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Foncer le moule avec la filo<\/h4><p>Pr\u00e9chauffer le four \u00e0 175 \u00b0C, ou 165 \u00b0C en chaleur tournante. Beurrer le moule. Disposer la moiti\u00e9 des feuilles une \u00e0 une, en les badigeonnant tr\u00e8s l\u00e9g\u00e8rement et en laissant les bords d\u00e9passer.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-05-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Ajouter la cr\u00e8me et refermer<\/h4><p>R\u00e9partir la cr\u00e8me chaude sans comprimer les feuilles inf\u00e9rieures. Rabattre les d\u00e9bords, couvrir avec les feuilles restantes en les beurrant finement, puis rentrer les bords. Inciser seulement le dessus en 12 rectangles.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"phase-3-fr-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-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Cuisson, sirop et repos<\/h4><span class=\"tsh-stage-time\">au moins 3 h 50<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-06-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Cuire jusqu\u2019\u00e0 une couleur dor\u00e9e soutenue<\/h4><p>Enfourner sur la grille centrale pendant 45 \u00e0 50 minutes, en tournant le moule si n\u00e9cessaire, jusqu\u2019\u00e0 ce que le centre soit aussi dor\u00e9 que les bords et que les feuilles sonnent croustillantes.<\/p><span class=\"tsh-cue\">Aucune feuille p\u00e2le ou coriace ne subsiste au centre.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Verser le sirop froid<\/h4><p>Attendre 2 minutes apr\u00e8s la sortie du four, puis verser lentement tout le sirop froid sur le galaktoboureko chaud, en commen\u00e7ant par les incisions et les bords. Ne pas couvrir.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-08-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Laisser refroidir avant la d\u00e9coupe<\/h4><p>Laisser reposer au moins 3 heures \u00e0 temp\u00e9rature ambiante. Repasser un couteau fin dans les marques, puis pr\u00e9lever les parts avec une spatule plate.<\/p><span class=\"tsh-cue\">La cr\u00e8me pr\u00e9sente une coupe tendre et nette, sous des feuilles encore bien distinctes.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controles-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"controles-title-fr-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 Rep\u00e8res mesurables et visibles<\/p><h3 id=\"controles-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Points de contr\u00f4le et corrections<\/h3><p class=\"tsh-head-copy\">La dur\u00e9e guide la cuisson ; la temp\u00e9rature, la texture et l\u2019aspect confirment le r\u00e9sultat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cuisson de la cr\u00e8me<\/p><strong>5\u20137 min<\/strong><p>La semoule \u00e9paissit le lait sans transformer la masse en pudding ferme.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Four<\/p><strong>175 \u00b0C<\/strong><p>Utiliser 165 \u00b0C en chaleur tournante.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temp\u00e9rature au centre<\/p><strong>71 \u00b0C minimum<\/strong><p>Elle confirme la cuisson s\u00fbre des \u0153ufs.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Repos<\/p><strong>3 h minimum<\/strong><p>La cr\u00e8me et le sirop doivent se stabiliser avant la d\u00e9coupe.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Probl\u00e8mes courants et corrections<\/caption><thead><tr><th scope=\"col\">Probl\u00e8me<\/th><th scope=\"col\">Cause probable<\/th><th scope=\"col\">Correction<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Probl\u00e8me\">La cr\u00e8me est granuleuse<\/td><td data-label=\"Cause probable\">La semoule a \u00e9t\u00e9 vers\u00e9e d\u2019un coup ou insuffisamment fouett\u00e9e.<\/td><td data-label=\"Correction\">La verser en pluie et maintenir un feu moyen-doux.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">Le dessus est mou<\/td><td data-label=\"Cause probable\">Le sirop n\u2019\u00e9tait pas froid ou le dessert a \u00e9t\u00e9 couvert chaud.<\/td><td data-label=\"Correction\">Refroidir le sirop \u00e0 l\u2019avance et laisser le moule d\u00e9couvert.<\/td><\/tr><tr><td data-label=\"Probl\u00e8me\">Les parts s\u2019affaissent<\/td><td data-label=\"Cause probable\">La d\u00e9coupe a pr\u00e9c\u00e9d\u00e9 la fin du repos.<\/td><td data-label=\"Correction\">Attendre au moins 3 heures et suivre les incisions existantes.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"pratique-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"pratique-title-fr-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 Apr\u00e8s la pr\u00e9paration<\/p><h3 id=\"pratique-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Service, conservation et substitutions utiles<\/h3><p class=\"tsh-head-copy\">Les indications pratiques restent propres \u00e0 cette version pr\u00e9cise de la recette.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Service<\/h4><p>Servir froid ou l\u00e9g\u00e8rement temp\u00e9r\u00e9, sans ajout de sirop.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservation<\/h4><p>Couvrir et garder au r\u00e9frig\u00e9rateur jusqu\u2019\u00e0 3 jours ; un contenant peu profond limite la condensation.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Pr\u00e9paration anticip\u00e9e<\/h4><p>Le sirop peut \u00eatre cuit la veille. Le dessert fini demande plusieurs heures de prise.<\/p><\/section><section class=\"tsh-practical-card\"><h4>R\u00e9chauffage<\/h4><p>D\u00e9conseill\u00e9 : la cr\u00e8me se rel\u00e2che et les feuilles imbib\u00e9es perdent leur structure.<\/p><\/section><\/div><section class=\"tsh-swap\" aria-labelledby=\"substitutions-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-swap-head\"><h4 id=\"substitutions-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Substitutions pratiques et effets<\/h4><p>Une substitution n\u2019est utile que si son effet sur le go\u00fbt, la texture ou le temps reste explicite.<\/p><\/div><dl class=\"tsh-swap-list\"><div><dt>Semoule fine<\/dt><dd><strong>Semoule moyenne.<\/strong> Prolonger la cuisson de 1 \u00e0 2 minutes ; la cr\u00e8me sera l\u00e9g\u00e8rement plus granuleuse.<\/dd><\/div><div><dt>Zeste de citron<\/dt><dd><strong>Zeste d\u2019orange.<\/strong> Le parfum devient plus doux sans modifier les proportions du sirop.<\/dd><\/div><\/dl><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"faq-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 R\u00e9ponses pratiques<\/p><h3 id=\"faq-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Questions fr\u00e9quentes : Galaktoboureko<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Pourquoi n\u2019inciser que les feuilles du dessus ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Une coupe profonde avant cuisson laisserait la cr\u00e8me s\u2019infiltrer entre les couches et compliquerait le montage.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Le galaktoboureko se sert-il chaud ?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>La coupe la plus nette appara\u00eet apr\u00e8s refroidissement complet. Il peut \u00eatre l\u00e9g\u00e8rement temp\u00e9r\u00e9, mais ne gagne pas \u00e0 \u00eatre r\u00e9chauff\u00e9.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"nutrition-title-fr-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 Estimation par portion<\/p><h3 id=\"nutrition-title-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Valeurs nutritionnelles<\/h3><p class=\"tsh-head-copy\">Calcul effectu\u00e9 \u00e0 partir de toutes les quantit\u00e9s retenues et divis\u00e9 selon le rendement r\u00e9el de la recette.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calories<\/dt><dd>\u2248 455 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 61 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 190 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portion :<\/strong> 1 part (environ 150 g). <strong>Allerg\u00e8nes principaux :<\/strong> gluten, lait et \u0153ufs. Valeurs estimatives calcul\u00e9es \u00e0 partir de donn\u00e9es de r\u00e9f\u00e9rence ; les marques, l\u2019absorption et le portionnage peuvent modifier le r\u00e9sultat r\u00e9el.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">R\u00e9sultat final<\/p><p class=\"tsh-close-quote\">Des feuilles dor\u00e9es, une cr\u00e8me de semoule tendre et un sirop citronn\u00e9 r\u00e9parti sans exc\u00e8s.<\/p><p class=\"tsh-close-copy\">Le succ\u00e8s vient d\u2019une cr\u00e8me encore souple, d\u2019un beurrage mesur\u00e9, d\u2019une cuisson franchement dor\u00e9e et d\u2019un refroidissement suffisamment long.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Galaktoboureko \u00e0 la cr\u00e8me de semoule, p\u00e2te filo croustillante et sirop froid au citron et \u00e0 la cannelle\",\n  \"description\": \"Le galaktoboureko r\u00e9unit des feuilles filo finement beurr\u00e9es et une cr\u00e8me chaude au lait, aux \u0153ufs et \u00e0 la semoule fine. \u00c0 la sortie du four, un sirop citronn\u00e9 enti\u00e8rement froid p\u00e9n\u00e8tre les couches ; trois heures de repos fixent ensuite une coupe nette.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Galaktoboureko-Greek-Semolina-Custard-Phyllo-Pastry-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Galaktoboureko-Greek-Semolina-Custard-Phyllo-Pastry-2.webp\",\n    \"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\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cuisine grecque\",\n  \"recipeCategory\": \"Tarte sucr\u00e9e\",\n  \"cookingMethod\": \"Cuisson sur feu et au four\",\n  \"keywords\": \"recette du galaktoboureko, galaktoboureko \u00e0 la semoule, dessert grec \u00e0 la p\u00e2te filo, cr\u00e8me de semoule grecque, sirop citron cannelle\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT50M\",\n  \"totalTime\": \"PT4H35M\",\n  \"recipeYield\": \"12 parts\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"455 kcal\",\n    \"carbohydrateContent\": \"61 g\",\n    \"proteinContent\": \"8 g\",\n    \"fatContent\": \"20 g\",\n    \"fiberContent\": \"1 g\",\n    \"sodiumContent\": \"190 mg\",\n    \"servingSize\": \"1 part (environ 150 g)\"\n  },\n  \"recipeIngredient\": [\n    \"300 g de sucre en poudre\",\n    \"300 ml d\u2019eau\",\n    \"1 petit b\u00e2ton de cannelle\",\n    \"3 bandes de zeste de citron\",\n    \"15 ml de jus de citron frais\",\n    \"1 l de lait entier\",\n    \"150 g de sucre en poudre\",\n    \"120 g de semoule de bl\u00e9 fine\",\n    \"4 gros \u0153ufs\",\n    \"2 c. \u00e0 caf\u00e9 d\u2019extrait de vanille\",\n    \"50 g de beurre doux\",\n    \"300 g de p\u00e2te filo\",\n    \"150 g de beurre doux fondu\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Sirop aux agrumes\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cuire puis refroidir compl\u00e8tement le sirop\",\n          \"url\": \"#step-01-fr-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\",\n          \"text\": \"R\u00e9unir 300 g de sucre, 300 ml d\u2019eau, la cannelle, le zeste et le jus de citron. 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