{"id":4177,"date":"2026-08-03T22:08:03","date_gmt":"2026-08-03T22:08:03","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/galaktoboureko-greco\/"},"modified":"2026-08-03T22:08:03","modified_gmt":"2026-08-03T22:08:03","slug":"galaktoboureko-greco","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/galaktoboureko-greco\/","title":{"rendered":"Galaktoboureko greco"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *,\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::before,\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::after{box-sizing:border-box}\n#recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(img){display:block;max-width:100%}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:88px}\n#recipe-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-main,\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{display:block}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title b{font-weight:860}\n#recipe-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:21px;list-style:none}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tags li{\n  display:inline-flex;\n  align-items:center;\n  min-height:31px;\n  padding:6px 11px;\n  border:1px solid #dfc89f;\n  border-radius:999px;\n  background:rgba(255,250,241,.9);\n  color:#62400d;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.9);\n  font-size:12px;\n  font-weight:710;\n  line-height:1.2;\n}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-hero{\n  position:relative;\n  min-width:0;\n  border-block:1px solid var(--tsh-line);\n  background:#ece4d8;\n}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-hero img{\n  display:block;\n  width:100%;\n  height:auto;\n  aspect-ratio:16\/9;\n  object-fit:cover;\n  object-position:center;\n}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-hero figcaption{\n  padding:12px clamp(17px,3vw,31px);\n  border-top:1px solid var(--tsh-line);\n  background:#fff;\n  color:var(--tsh-muted);\n  font-size:12.5px;\n  line-height:1.52;\n}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts{\n  --tsh-fact-cols:6;\n  display:grid;\n  grid-template-columns:repeat(var(--tsh-fact-cols),minmax(0,1fr));\n  gap:1px;\n  padding:1px;\n  background:var(--tsh-line);\n}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts--5{--tsh-fact-cols:5}\n#recipe-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose p+p{margin-top:15px}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card ul{list-style:none}\n#recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-it-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-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stages{display:grid;gap:18px}\n#recipe-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step:last-child::before{display:none}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step>div{max-width:920px}\n#recipe-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(1){width:24%}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(2){width:38%}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(3){width:38%}\n#recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table td:last-child,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:last-child{border-inline-end:0}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card p,#recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ul,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li+li{margin-top:5px}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-it-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-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-it-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-it-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-it-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-it-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-it-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-it-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-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:54px 58px 48px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(45px,4.05vw,58px)}\n  #recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key,\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control,\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card,\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq,\n  #recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:hover,\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:hover,\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:hover,\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq:hover,\n  #recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top:hover::after{border-color:#c7aa78;background:#fff8ec}\n  #recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-copy-grid{grid-template-columns:1fr}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-grid,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control-grid{grid-template-columns:1fr}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts{--tsh-fact-cols:3}\n  #recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry{width:calc(100% - 12px);margin-top:10px;font-size:15.5px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:77px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-masthead{border-radius:18px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:31px 19px 27px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(34px,10.8vw,46px);line-height:1.01}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{margin-top:10px;font-size:.52em;line-height:1.2}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-lead{margin-top:17px;font-size:16px;line-height:1.67}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head{padding:22px 19px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head::before{inset-block:22px;inset-inline-start:0}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head h3{font-size:clamp(22px,6.8vw,28px)}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-body{padding:20px 17px}\n  #recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a{min-height:36px;padding-inline-end:11px;font-size:11.8px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a::before{min-width:23px;height:23px;font-size:8.5px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-grid,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note-grid,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-grid,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-grid{grid-template-columns:1fr}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step{border-inline-end:0;border-bottom:1px solid rgba(216,203,185,.68)}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step{grid-template-columns:36px minmax(0,1fr);gap:12px;padding:18px 16px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step::before{inset-block:53px -1px;inset-inline-start:33px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step:last-child::before{display:none}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-cue{border-radius:10px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table-wrap{overflow:visible;border:0;border-radius:0;background:transparent;box-shadow:none}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table{display:block;min-width:0;border-collapse:separate;table-layout:auto}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table caption{display:block;margin-bottom:10px;border:1px solid var(--tsh-line);border-radius:13px;background:#fbf8f2}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table thead{position:absolute;width:1px;height:1px;overflow:hidden;clip:rect(0 0 0 0);clip-path:inset(50%);white-space:nowrap}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table tbody{display:grid;gap:10px}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table tr{display:block;overflow:hidden;border:1px solid var(--tsh-line);border-radius:14px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table tbody tr:nth-child(even){background:#fff}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table 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.tsh-ingredient-card,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item,#recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top::after{display:none}\n  #recipe-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-describedby=\"recipe-summary-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Crema compatta, fillo ben sfogliata<\/p><h2 class=\"tsh-title\" id=\"recipe-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-title-main\"><b>Galaktoboureko<\/b> con crema di semolino,<\/span><span class=\"tsh-title-accent\">pasta fillo croccante e sciroppo freddo al limone e cannella<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Il galaktoboureko racchiude una crema di latte, uova e semolino fine tra strati sottili di pasta fillo. Lo sciroppo al limone e cannella, completamente freddo, viene versato sul dolce appena sfornato per mantenere la superficie ben sfogliata.<\/p><ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Dolce da forno<\/li><li>Cucina greca<\/li><li>Cottura al forno e sciroppatura<\/li><li>Impegnativa<\/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=\"Scena ampia su tavolo di marmo con il galaktoboureko in primo piano, un vaso bianco a sinistra e un secondo pezzo sullo sfondo.\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><figcaption>La fetta di galaktoboureko resta in primo piano, con un secondo pezzo e un tessuto bianco e blu sullo sfondo.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Quantit\u00e0, tempi e stima nutrizionale\"><div class=\"tsh-fact\"><dt>Quantit\u00e0<\/dt><dd>12 pezzi<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Tempo passivo<\/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>Per porzione<\/dt><dd>\u2248 455 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida nella ricetta\"><a href=\"#apercu-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Panoramica<\/a><a href=\"#plan-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Organizzazione<\/a><a href=\"#ingredients-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Ingredienti<\/a><a href=\"#preparation-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Preparazione<\/a><a href=\"#controles-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Punti di controllo<\/a><a href=\"#pratique-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Servizio e conservazione<\/a><a href=\"#faq-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Domande frequenti<\/a><a href=\"#nutrition-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Valori nutrizionali<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"apercu-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"apercu-title-it-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 Gusto, consistenza e logica della ricetta<\/p><h3 id=\"apercu-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Crema stabile e fillo croccante grazie al contrasto di temperatura<\/h3><p class=\"tsh-head-copy\">Lo sciroppo si prepara per primo, mentre la crema deve essere abbastanza densa da non bagnare gli strati inferiori.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Il galaktoboureko \u00e8 un dolce in teglia in cui crema e involucro cuociono insieme. Il ripieno non \u00e8 una crema pasticcera aggiunta dopo: latte, semolino e uova formano una massa calda che viene versata fra gli strati di fillo e termina la cottura in forno. Per questo la consistenza prima dell\u2019assemblaggio \u00e8 decisiva. Il semolino va cotto per 5\u20137 minuti, finch\u00e9 la frusta lascia tracce ampie, ma la crema deve ancora cadere in un nastro spesso. Se \u00e8 troppo fluida penetra nella pasta; se \u00e8 eccessivamente soda diventa pesante dopo il raffreddamento.<\/p><p>Le uova vengono temperate con tre mestoli di crema calda prima di tornare nella casseruola. Il passaggio distribuisce il calore e riduce il rischio di grumi. La superficie viene coperta direttamente con carta da forno mentre si prepara la teglia, cos\u00ec non si forma una pellicola. La pasta fillo richiede strati sottilmente imburrati: il burro deve lasciare un velo, non inzuppare i fogli. Una teglia metallica da 23 \u00d7 33 cm favorisce una base pi\u00f9 asciutta e bordi ben coloriti.<\/p><\/div><div class=\"tsh-prose\"><p>Lo sciroppo viene cotto per otto minuti con scorza di limone e cannella e poi raffreddato del tutto. Il dolce, invece, deve essere ancora molto caldo quando lo riceve. Questa differenza di temperatura spinge il liquido lungo i tagli e fra gli strati senza trasformare subito il coperchio di fillo in una massa molle. La cottura non si ferma quando i bordi sono dorati: anche il centro deve avere lo stesso colore profondo e suonare asciutto se sfiorato.<\/p><p>Dopo la sciroppatura servono almeno tre ore di riposo. La crema raggiunge una struttura pulita al taglio, lo sciroppo si distribuisce e i fogli superiori restano riconoscibili. Il dolce si serve fresco o appena temperato, senza altro sciroppo nel piatto. La refrigerazione \u00e8 necessaria per gli avanzi, ma la condensa ammorbidisce gradualmente la superficie: un contenitore basso e poco vapore trattenuto limitano il problema.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Punti chiave per la riuscita\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Crema densa ma ancora colabile<\/h4><\/div><p>Il semolino trattiene il latte senza trasformare il ripieno in una massa compatta.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Burro in film sottili<\/h4><\/div><p>Ogni foglio resta separato e cuoce invece di friggere nel grasso.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Sciroppo freddo sul dolce caldo<\/h4><\/div><p>Il liquido entra nei tagli mentre la parte superiore conserva struttura.<\/p><\/section><\/div><section class=\"tsh-plan tsh-anchor\" id=\"plan-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"plan-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-plan-head\"><p class=\"tsh-plan-kicker\">Organizzazione<\/p><h4 id=\"plan-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Quando eseguire ogni preparazione<\/h4><\/div><ol class=\"tsh-plan-grid\"><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Il giorno prima<\/span><strong>Cuocere e raffreddare lo sciroppo<\/strong><p>Lo sciroppo freddo \u00e8 pronto prima di iniziare con crema e fillo.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">75 min prima del forno<\/span><strong>Preparare crema e teglia<\/strong><p>La crema resta calda e protetta mentre si sovrappongono i fogli.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Subito dopo la cottura<\/span><strong>Versare tutto lo sciroppo<\/strong><p>Concentrarlo prima sui tagli e sui bordi.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Almeno 3 ore prima del servizio<\/span><strong>Lasciare assestare<\/strong><p>Il taglio diventa netto e la crema non cola.<\/p><\/li><\/ol><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredients-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"ingredients-title-it-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 Componenti misurati<\/p><h3 id=\"ingredients-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Ingredienti per 12 pezzi<\/h3><p class=\"tsh-head-copy\">Quantit\u00e0 e preparazioni corrispondono alla resa e a ogni passaggio del metodo.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-1-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-1-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Sciroppo al limone e cannella<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>di zucchero semolato<\/span><\/li><li><span class=\"tsh-amount\">300 ml<\/span><span>d\u2019acqua<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>piccola stecca di cannella<\/span><\/li><li><span class=\"tsh-amount\">3 strisce<\/span><span>di scorza di limone<small>Prelevare solo la parte gialla.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>di succo di limone fresco<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-2-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-2-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Crema di semolino<\/h4><ul><li><span class=\"tsh-amount\">1 litro<\/span><span>di latte intero<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>di zucchero semolato<\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>di semolino fine<\/span><\/li><li><span class=\"tsh-amount\">4<\/span><span>uova grandi<\/span><\/li><li><span class=\"tsh-amount\">2 cucchiaini<\/span><span>di estratto di vaniglia<\/span><\/li><li><span class=\"tsh-amount\">50 g<\/span><span>di burro non salato a pezzetti<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredients-groupe-3-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredients-groupe-3-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Strati di fillo<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>di pasta fillo<small>Tenere coperta durante il lavoro.<\/small><\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>di burro non salato fuso<small>Stendere veli sottili, senza impregnare i fogli.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> glutine, latte e uova.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Attrezzatura.<\/strong> teglia metallica da 23 \u00d7 33 cm, due casseruole, frusta a palloncino, pennello da pasticceria, coltello sottile e affilato, spatola piatta.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Sicurezza.<\/strong> Portare il centro della crema all\u2019uovo ad almeno 71 \u00b0C. Refrigerare entro 2 ore dal raffreddamento e consumare gli avanzi entro 3 giorni.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparation-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"preparation-title-it-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 passaggi eseguibili<\/p><h3 id=\"preparation-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Preparazione, cottura e servizio<\/h3><p class=\"tsh-head-copy\">Ogni passaggio indica tempo, temperatura o segnale osservabile quando modifica il risultato.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"phase-1-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Sciroppo agrumato freddo<\/h4><span class=\"tsh-stage-time\">circa 20 min pi\u00f9 raffreddamento<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Cuocere lo sciroppo e raffreddarlo del tutto<\/h4><p>Riunire 300 g di zucchero, 300 ml d\u2019acqua, cannella, scorza e succo di limone. Portare a leggero bollore e cuocere 8 minuti senza mescolare. Togliere dal fuoco, eliminare gli aromi dopo 10 minuti e raffreddare completamente.<\/p><span class=\"tsh-cue\">Lo sciroppo \u00e8 limpido, appena viscoso e completamente freddo prima che il dolce entri in forno.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"phase-2-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Crema e assemblaggio<\/h4><span class=\"tsh-stage-time\">circa 35 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-02-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Addensare la crema di semolino<\/h4><p>Scaldare il latte con 150 g di zucchero e vaniglia finch\u00e9 fuma. Versare il semolino a pioggia e cuocere 5\u20137 minuti a fuoco medio-basso, mescolando, finch\u00e9 restano solchi larghi. Togliere dal fuoco e incorporare 50 g di burro.<\/p><span class=\"tsh-cue\">La crema cade dalla frusta in un nastro spesso ma ancora colabile.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-03-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Temperare le uova<\/h4><p>Sbattere le uova in una ciotola. Unire gradualmente tre mestoli di crema calda continuando a mescolare, quindi riversare tutto nella casseruola. Mescolare 1 minuto fuori dal fuoco e coprire la superficie con carta da forno.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Foderare la teglia<\/h4><p>Scaldare il forno a 175 \u00b0C, oppure 165 \u00b0C ventilato. Imburrare una teglia metallica da 23 \u00d7 33 cm. Disporre met\u00e0 dei fogli uno alla volta, spennellando ciascuno con un velo di burro e lasciando sporgere i bordi.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-05-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Riempire e chiudere<\/h4><p>Distribuire la crema calda senza comprimere gli strati inferiori. Ripiegare le eccedenze, coprire con i fogli rimasti, spennellandoli leggermente. Rimboccare i bordi e incidere soltanto gli strati superiori in 12 rettangoli.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"phase-3-it-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-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Cottura, sciroppo e assestamento<\/h4><span class=\"tsh-stage-time\">circa 3 h 55 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-06-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Cuocere fino a doratura intensa<\/h4><p>Cuocere sulla griglia centrale per 45\u201350 minuti, ruotando la teglia se necessario, finch\u00e9 anche il centro \u00e8 ben dorato e la fillo suona croccante al tocco.<\/p><span class=\"tsh-cue\">Il centro ha lo stesso colore dei bordi e non restano fogli pallidi e gommosi.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Versare lo sciroppo freddo<\/h4><p>Lasciare riposare la teglia 2 minuti, poi distribuire lentamente tutto lo sciroppo freddo sul galaktoboureko caldo, iniziando dalle incisioni e dai bordi. Lasciare scoperto.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-08-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Raffreddare prima del taglio<\/h4><p>Lasciare a temperatura ambiente per almeno 3 ore. Ripassare le incisioni con un coltello sottile e sollevare i pezzi con una spatola piatta.<\/p><span class=\"tsh-cue\">La crema mantiene una fetta pulita e morbida, mentre la fillo superiore resta a strati distinti.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controles-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"controles-title-it-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 Riferimenti misurabili e visibili<\/p><h3 id=\"controles-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Punti di controllo e correzioni<\/h3><p class=\"tsh-head-copy\">Il tempo guida la cottura; temperatura, consistenza e aspetto confermano il risultato.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Cottura iniziale della crema<\/p><strong>5\u20137 min<\/strong><p>La frusta lascia tracce ampie ma la crema \u00e8 ancora colabile.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Forno<\/p><strong>175 \u00b0C statico<\/strong><p>Con ventilazione usare 165 \u00b0C.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Temperatura al centro<\/p><strong>almeno 71 \u00b0C<\/strong><p>La crema all\u2019uovo deve essere completamente cotta.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Riposo<\/p><strong>almeno 3 h<\/strong><p>Tagliare solo dopo l\u2019assestamento di crema e sciroppo.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemi comuni e correzioni<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probabile<\/th><th scope=\"col\">Correzione<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">La base \u00e8 molle<\/td><td data-label=\"Causa probabile\">La crema era troppo fluida oppure i fogli sono stati impregnati di burro.<\/td><td data-label=\"Correzione\">Addensare fino al nastro spesso e spennellare in veli sottili.<\/td><\/tr><tr><td data-label=\"Problema\">La crema presenta grumi d\u2019uovo<\/td><td data-label=\"Causa probabile\">Le uova sono state unite direttamente al composto molto caldo.<\/td><td data-label=\"Correzione\">Temperarle gradualmente con tre mestoli di crema.<\/td><\/tr><tr><td data-label=\"Problema\">La superficie perde croccantezza subito<\/td><td data-label=\"Causa probabile\">Sciroppo e dolce avevano temperature simili.<\/td><td data-label=\"Correzione\">Usare sciroppo completamente freddo sul dolce appena sfornato.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"pratique-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"pratique-title-it-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 Dopo la preparazione<\/p><h3 id=\"pratique-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Servizio, conservazione e sostituzioni utili<\/h3><p class=\"tsh-head-copy\">Le indicazioni pratiche restano specifiche per questa versione della ricetta.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servizio<\/h4><p>Servire fresco o appena temperato, senza altro sciroppo nel piatto.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservazione<\/h4><p>Coprire e refrigerare fino a 3 giorni; evitare un contenitore profondo che trattenga molta condensa.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Preparazione anticipata<\/h4><p>Lo sciroppo pu\u00f2 essere fatto il giorno prima; il dolce finito richiede comunque diverse ore di riposo.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Riscaldamento<\/h4><p>Sconsigliato: il calore allenta la crema e ammorbidisce la fillo sciroppata.<\/p><\/section><\/div><section class=\"tsh-swap\" aria-labelledby=\"substitutions-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-swap-head\"><h4 id=\"substitutions-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Sostituzioni pratiche ed effetti<\/h4><p>Una sostituzione \u00e8 utile solo quando il suo effetto su gusto, consistenza o tempi \u00e8 chiaro.<\/p><\/div><dl class=\"tsh-swap-list\"><div><dt>Semolino fine<\/dt><dd><strong>Semolino medio.<\/strong> Richiede 1\u20132 minuti di cottura in pi\u00f9 e d\u00e0 una crema leggermente pi\u00f9 granulosa.<\/dd><\/div><div><dt>Scorza di limone<\/dt><dd><strong>Scorza d\u2019arancia.<\/strong> Porta un aroma agrumato pi\u00f9 dolce senza cambiare il rapporto dello sciroppo.<\/dd><\/div><\/dl><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"faq-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Risposte pratiche<\/p><h3 id=\"faq-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Domande frequenti: Galaktoboureko greco<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Perch\u00e9 lo sciroppo deve essere freddo?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Il contrasto con il dolce caldo favorisce l\u2019assorbimento senza ammorbidire immediatamente gli strati superiori.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Si pu\u00f2 tagliare appena tiepido?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No. La crema continua a stabilizzarsi durante le tre ore di riposo e un taglio precoce la farebbe colare.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"nutrition-title-it-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 Stima per porzione<\/p><h3 id=\"nutrition-title-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Valori nutrizionali<\/h3><p class=\"tsh-head-copy\">Calcolo eseguito su tutte le quantit\u00e0 utilizzate e diviso secondo la resa reale della ricetta.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calorie<\/dt><dd>\u2248 455 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 61 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 190 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1 pezzo (circa 150 g). <strong>Allergeni principali:<\/strong> glutine, latte e uova. Valori stimati da dati di riferimento; marche, assorbimento e porzionatura possono modificare il risultato reale.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Risultato finale<\/p><p class=\"tsh-close-quote\">Fillo dorata e fragile attorno a una crema di semolino liscia e stabile.<\/p><p class=\"tsh-close-copy\">La riuscita dipende dal punto della crema, da un velo di burro uniforme e dal contrasto fra sciroppo freddo e dolce caldo.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Galaktoboureko con crema di semolino, pasta fillo croccante e sciroppo freddo al limone e cannella\",\n  \"description\": \"Il galaktoboureko racchiude una crema di latte, uova e semolino fine tra strati sottili di pasta fillo. Lo sciroppo al limone e cannella, completamente freddo, viene versato sul dolce appena sfornato per mantenere la superficie ben sfogliata.\",\n  \"inLanguage\": \"it\",\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\": \"Cucina greca\",\n  \"recipeCategory\": \"Dolce da forno\",\n  \"cookingMethod\": \"Cottura al forno e sciroppatura\",\n  \"keywords\": \"ricetta galaktoboureko, dolce greco con crema di semolino, galaktoboureko con pasta fillo, sciroppo al limone per galaktoboureko, crema greca al semolino\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT50M\",\n  \"totalTime\": \"PT4H35M\",\n  \"recipeYield\": \"12 pezzi\",\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 pezzo (circa 150 g)\"\n  },\n  \"recipeIngredient\": [\n    \"300 g di zucchero semolato\",\n    \"300 ml d\u2019acqua\",\n    \"1 piccola stecca di cannella\",\n    \"3 strisce di scorza di limone\",\n    \"15 ml di succo di limone fresco\",\n    \"1 litro di latte intero\",\n    \"150 g di zucchero semolato\",\n    \"120 g di semolino fine\",\n    \"4 uova grandi\",\n    \"2 cucchiaini di estratto di vaniglia\",\n    \"50 g di burro non salato a pezzetti\",\n    \"300 g di pasta fillo\",\n    \"150 g di burro non salato fuso\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Sciroppo agrumato freddo\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cuocere lo sciroppo e raffreddarlo del tutto\",\n          \"url\": \"#step-01-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\",\n          \"text\": \"Riunire 300 g di zucchero, 300 ml d\u2019acqua, cannella, scorza e succo di limone. Portare a leggero bollore e cuocere 8 minuti senza mescolare. Togliere dal fuoco, eliminare gli aromi dopo 10 minuti e raffreddare completamente. Lo sciroppo \u00e8 limpido, appena viscoso e completamente freddo prima che il dolce entri in forno.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Crema e assemblaggio\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Addensare la crema di semolino\",\n          \"url\": \"#step-02-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\",\n          \"text\": \"Scaldare il latte con 150 g di zucchero e vaniglia finch\u00e9 fuma. Versare il semolino a pioggia e cuocere 5\u20137 minuti a fuoco medio-basso, mescolando, finch\u00e9 restano solchi larghi. Togliere dal fuoco e incorporare 50 g di burro. La crema cade dalla frusta in un nastro spesso ma ancora colabile.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Temperare le uova\",\n          \"url\": \"#step-03-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\",\n          \"text\": \"Sbattere le uova in una ciotola. Unire gradualmente tre mestoli di crema calda continuando a mescolare, quindi riversare tutto nella casseruola. Mescolare 1 minuto fuori dal fuoco e coprire la superficie con carta da forno.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Foderare la teglia\",\n          \"url\": \"#step-04-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\",\n          \"text\": \"Scaldare il forno a 175 \u00b0C, oppure 165 \u00b0C ventilato. Imburrare una teglia metallica da 23 \u00d7 33 cm. Disporre met\u00e0 dei fogli uno alla volta, spennellando ciascuno con un velo di burro e lasciando sporgere i bordi.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Riempire e chiudere\",\n          \"url\": \"#step-05-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\",\n          \"text\": \"Distribuire la crema calda senza comprimere gli strati inferiori. Ripiegare le eccedenze, coprire con i fogli rimasti, spennellandoli leggermente. Rimboccare i bordi e incidere soltanto gli strati superiori in 12 rettangoli.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Cottura, sciroppo e assestamento\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cuocere fino a doratura intensa\",\n          \"url\": \"#step-06-it-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\",\n          \"text\": \"Cuocere sulla griglia centrale per 45\u201350 minuti, ruotando la teglia se necessario, finch\u00e9 anche il centro \u00e8 ben dorato e la fillo suona croccante al tocco. 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