{"id":4132,"date":"2026-08-03T22:19:51","date_gmt":"2026-08-03T22:19:51","guid":{"rendered":"https:\/\/travelshelper.com\/holandski\/wereld-van-eten\/griekse-nationale-gerechten\/griekse-galaktoboureko\/"},"modified":"2026-08-03T22:19:51","modified_gmt":"2026-08-03T22:19:51","slug":"griekse-galaktoboureko","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/nl\/wereld-van-eten\/griekse-nationale-gerechten\/griekse-galaktoboureko\/","title":{"rendered":"Griekse Galaktoboureko"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *,\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::before,\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::after{box-sizing:border-box}\n#recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(img){display:block;max-width:100%}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:88px}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-main,\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{display:block}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title b{font-weight:860}\n#recipe-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:21px;list-style:none}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts--5{--tsh-fact-cols:5}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose p+p{margin-top:15px}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card ul{list-style:none}\n#recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stages{display:grid;gap:18px}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step:last-child::before{display:none}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step>div{max-width:920px}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(1){width:24%}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(2){width:38%}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(3){width:38%}\n#recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table td:last-child,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:last-child{border-inline-end:0}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card p,#recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ul,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li+li{margin-top:5px}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:54px 58px 48px}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(45px,4.05vw,58px)}\n  #recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key,\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control,\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card,\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq,\n  #recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:hover,\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:hover,\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:hover,\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq:hover,\n  #recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top:hover::after{border-color:#c7aa78;background:#fff8ec}\n  #recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-copy-grid{grid-template-columns:1fr}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-grid,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control-grid{grid-template-columns:1fr}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts{--tsh-fact-cols:3}\n  #recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry{width:calc(100% - 12px);margin-top:10px;font-size:15.5px}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:77px}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-masthead{border-radius:18px}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:31px 19px 27px}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(34px,10.8vw,46px);line-height:1.01}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{margin-top:10px;font-size:.52em;line-height:1.2}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-lead{margin-top:17px;font-size:16px;line-height:1.67}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head{padding:22px 19px}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head::before{inset-block:22px;inset-inline-start:0}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head h3{font-size:clamp(22px,6.8vw,28px)}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-body{padding:20px 17px}\n  #recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a{min-height:36px;padding-inline-end:11px;font-size:11.8px}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a::before{min-width:23px;height:23px;font-size:8.5px}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-grid,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note-grid,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-grid,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-grid{grid-template-columns:1fr}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step{border-inline-end:0;border-bottom:1px solid rgba(216,203,185,.68)}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step{grid-template-columns:36px minmax(0,1fr);gap:12px;padding:18px 16px}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step::before{inset-block:53px -1px;inset-inline-start:33px}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step:last-child::before{display:none}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-cue{border-radius:10px}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table-wrap{overflow:visible;border:0;border-radius:0;background:transparent;box-shadow:none}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry 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.tsh-ingredient-card,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item,#recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top::after{display:none}\n  #recipe-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" lang=\"nl\" dir=\"ltr\" aria-labelledby=\"recipe-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-describedby=\"recipe-summary-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Romige custard \u00b7 krokante filolagen<\/p><h2 class=\"tsh-title\" id=\"recipe-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-title-main\"><b>Galaktoboureko<\/b> met griesmeelcustard,<\/span><span class=\"tsh-title-accent\">krokant filodeeg en koude citroen-kaneelsiroop<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Galaktoboureko combineert een zachte custard van melk, ei en fijne griesmeel met boterig filodeeg en een koude siroop van citroen en kaneel. De hete taart neemt de siroop langzaam op, terwijl drie uur rust voor een stevige snede en herkenbare lagen zorgt.<\/p><ul class=\"tsh-tags\" aria-label=\"Receptclassificatie\"><li>Zoete filotaart<\/li><li>Griekse keuken<\/li><li>Custard koken en bakken<\/li><li>Gemiddeld<\/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=\"Brede marmeren tafel met galaktoboureko op de voorgrond, een tweede stuk achteraan, blauw-wit textiel en een witte vaas links.\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><figcaption>Het stuk galaktoboureko ligt vooraan, met een tweede stuk en blauw-wit textiel op de achtergrond.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Hoeveelheid, tijden en voedingsschatting\"><div class=\"tsh-fact\"><dt>Hoeveelheid<\/dt><dd>12 stukken<\/dd><\/div><div class=\"tsh-fact\"><dt>Bereiding<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Gaartijd<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Rusttijd<\/dt><dd>3 uur<\/dd><\/div><div class=\"tsh-fact\"><dt>Totaal<\/dt><dd>4 uur 35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per portie<\/dt><dd>\u2248 455 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Snelle navigatie door het recept\"><a href=\"#overzicht-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Overzicht<\/a><a href=\"#plan-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Tijdplanning<\/a><a href=\"#ingredienten-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Ingredi\u00ebnten<\/a><a href=\"#bereiding-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Bereiding<\/a><a href=\"#controle-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Controlepunten<\/a><a href=\"#praktisch-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Serveren en bewaren<\/a><a href=\"#faq-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Veelgestelde vragen<\/a><a href=\"#voeding-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Voedingswaarden<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"overzicht-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"overzicht-title-nl-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 Smaak, textuur en receptlogica<\/p><h3 id=\"overzicht-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Hete filotaart, koude siroop en custard die netjes snijdt<\/h3><p class=\"tsh-head-copy\">De siroop wordt eerst volledig gekoeld; de custard wordt gebonden v\u00f3\u00f3r het ei wordt toegevoegd en het deeg krijgt voldoende oventijd.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Galaktoboureko bestaat uit drie elementen die op verschillende temperaturen worden voorbereid. De siroop wordt als eerste gekookt en volledig koud gemaakt. De custard wordt warm tussen de lagen filodeeg gegoten en de taart gaat heet de oven in. Meteen na het bakken volgt de koude siroop. Dat temperatuurverschil helpt de vloeistof via de ingesneden lijnen naar binnen te trekken zonder het bovenste filodeeg onmiddellijk slap te maken.<\/p><p>Fijne griesmeel geeft de melkcustard voldoende stevigheid om na afkoeling in rechte stukken te worden gesneden. De griesmeel wordt langzaam in stomende melk geklopt en vijf tot zeven minuten gekookt, totdat brede sporen op het oppervlak blijven staan. Het mengsel hoort dik maar nog schenkbaar te zijn. De eieren worden eerst met enkele lepels hete custard getempereerd; rechtstreeks toevoegen zou klontjes gestold ei kunnen veroorzaken.<\/p><\/div><div class=\"tsh-prose\"><p>Elke lap filodeeg krijgt slechts een dun laagje gesmolten boter. Te veel boter maakt de bodem vettig en plakt de lagen aan elkaar; te weinig laat droge, bloemige plekken achter. De onderste helft van het deeg wordt in de vorm gelegd, daarna volgt de warme custard en vervolgens de resterende vellen. Alleen de bovenste lagen worden v\u00f3\u00f3r het bakken in twaalf rechthoeken ingesneden, zodat de siroop later een duidelijke route heeft.<\/p><p>De taart moet in het midden even diep goudbruin zijn als langs de randen. Bleek filodeeg blijft leerachtig zodra er siroop bij komt. Na het overgieten blijft de vorm onafgedekt en koelt de galaktoboureko minstens drie uur op kamertemperatuur. Tijdens die rust verdeelt de siroop zich, zet het ei-griesmeelmengsel verder en blijft de bovenkant nog herkenbaar gelaagd. Bewaar restjes daarna gekoeld en gebruik ze binnen drie dagen.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Belangrijke succespunten\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Custard tot een dik lint koken<\/h4><\/div><p>De griesmeel moet al v\u00f3\u00f3r het ei voldoende binden om later een nette snede te geven.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Dunne boterlaag per vel<\/h4><\/div><p>Een lichte glans scheidt de filolagen zonder de bodem vet te maken.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Koude siroop op hete taart<\/h4><\/div><p>Het temperatuurverschil bevordert opname en beperkt het zacht worden van de bovenkant.<\/p><\/section><\/div><section class=\"tsh-plan tsh-anchor\" id=\"plan-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"plan-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-plan-head\"><p class=\"tsh-plan-kicker\">Tijdplanning<\/p><h4 id=\"plan-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Wanneer elke stap aan de beurt is<\/h4><\/div><ol class=\"tsh-plan-grid\"><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Een dag vooraf<\/span><strong>Kook en koel de siroop<\/strong><p>Koude siroop staat klaar voordat met custard en filodeeg wordt gewerkt.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Circa 1 uur vooraf<\/span><strong>Kook de custard en bouw de taart op<\/strong><p>Werk vlot zodat het filodeeg niet uitdroogt.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Na het bakken<\/span><strong>Voeg alle koude siroop toe<\/strong><p>Giet eerst langs de snijlijnen en daarna over de rest.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Minstens 3 uur vooraf<\/span><strong>Laat volledig opstijven<\/strong><p>Pas daarna doorsnijden en koelen.<\/p><\/li><\/ol><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredienten-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"ingredienten-title-nl-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 Nauwkeurig afgemeten onderdelen<\/p><h3 id=\"ingredienten-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Ingredi\u00ebnten voor 12 stukken<\/h3><p class=\"tsh-head-copy\">Hoeveelheden en voorbereidende handelingen sluiten aan op de opbrengst en iedere bereidingsstap.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredientengroep-1-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredientengroep-1-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Citroen-kaneelsiroop<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>kristalsuiker<\/span><\/li><li><span class=\"tsh-amount\">300 ml<\/span><span>water<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>klein kaneelstokje<\/span><\/li><li><span class=\"tsh-amount\">3 repen<\/span><span>citroenschil<small>Snijd alleen het gele deel af.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>vers citroensap<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredientengroep-2-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredientengroep-2-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Griesmeelcustard<\/h4><ul><li><span class=\"tsh-amount\">1 liter<\/span><span>volle melk<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>kristalsuiker<\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>fijne griesmeel<\/span><\/li><li><span class=\"tsh-amount\">4<\/span><span>grote eieren<\/span><\/li><li><span class=\"tsh-amount\">2 tl<\/span><span>vanille-extract<\/span><\/li><li><span class=\"tsh-amount\">50 g<\/span><span>ongezouten boter<small>Snijd in kleine stukjes.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"ingredientengroep-3-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"ingredientengroep-3-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Filolagen<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>filodeeg<small>Houd afgedekt tijdens het werken.<\/small><\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>ongezouten boter, gesmolten<small>Bestrijk dun; doordrenk de vellen niet.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergenen.<\/strong> gluten, melk en eieren.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Materiaal.<\/strong> metalen bakvorm van 23 \u00d7 33 cm, twee steelpannen, ballongarde, bakkwast, dun scherp mes, platte spatel.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Veiligheid.<\/strong> Verhit de custard met ei totdat de kern minstens 71 \u00b0C bereikt. Zet de afgekoelde taart binnen 2 uur in de koelkast en gebruik gekoelde restjes binnen 3 dagen.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"bereiding-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"bereiding-title-nl-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 uitvoerbare stappen<\/p><h3 id=\"bereiding-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Voorbereiden, garen en serveren<\/h3><p class=\"tsh-head-copy\">Iedere stap noemt tijd, temperatuur of een zichtbaar gaarteken wanneer dat het resultaat be\u00efnvloedt.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"phase-1-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Koude citrussiroop<\/h4><span class=\"tsh-stage-time\">circa 20 min plus afkoelen<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Kook de siroop en laat volledig afkoelen<\/h4><p>Doe 300 g suiker, 300 ml water, kaneelstokje, citroenschil en citroensap in een pan. Breng rustig aan de kook en laat 8 minuten zonder roeren sudderen. Neem van het vuur, verwijder na 10 minuten de smaakmakers en laat volledig afkoelen.<\/p><span class=\"tsh-cue\">De siroop is helder, licht stroperig en volledig koud voordat de taart de oven ingaat.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"phase-2-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Custard en opbouw met filodeeg<\/h4><span class=\"tsh-stage-time\">circa 35 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-02-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Bind de griesmeelcustard<\/h4><p>Verwarm melk, 150 g suiker en vanille tot de melk stoomt. Klop de griesmeel in een dun straaltje erdoor en kook 5\u20137 minuten op matig-laag vuur terwijl voortdurend wordt geklopt. Neem van het vuur en klop 50 g boter erdoor.<\/p><span class=\"tsh-cue\">De custard valt als een dik lint van de garde maar blijft schenkbaar.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-03-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Temper de eieren<\/h4><p>Klop de eieren in een kom. Voeg onder voortdurend kloppen geleidelijk drie soeplepels hete custard toe en schenk het mengsel terug in de pan. Roer 1 minuut van het vuur en dek het oppervlak direct af met bakpapier.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Bekleed de vorm met beboterd filodeeg<\/h4><p>Verwarm de oven tot 175 \u00b0C, of 165 \u00b0C hetelucht. Bestrijk een metalen vorm van 23 \u00d7 33 cm met boter. Leg de helft van de filovellen \u00e9\u00e9n voor \u00e9\u00e9n in de vorm, bestrijk elk vel dun met boter en laat de randen overhangen.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-05-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Vul en sluit de taart<\/h4><p>Verdeel de warme custard gelijkmatig zonder de onderste vellen samen te drukken. Vouw de overhang naar binnen en dek af met het resterende filodeeg, waarbij elk vel licht wordt beboterd. Stop de randen in en snijd alleen de bovenlagen in 12 rechthoeken.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"phase-3-nl-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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Bakken, siroop en opstijven<\/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-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Bak tot een diep goudbruine korst<\/h4><p>Bak 45\u201350 minuten op het middelste rooster en draai de vorm indien nodig eenmaal. Het midden moet diep goudbruin zijn en het deeg moet knapperig klinken bij aantikken.<\/p><span class=\"tsh-cue\">Het midden heeft dezelfde kleur als de randen en er zijn geen bleke, taaie lagen meer.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Schep koude siroop over de hete taart<\/h4><p>Laat de vorm 2 minuten staan en schep daarna alle volledig koude siroop langzaam over de hete galaktoboureko. Begin bij de ingesneden lijnen en randen en verdeel vervolgens over het midden.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-08-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Laat afkoelen voor het snijden<\/h4><p>Laat minstens 3 uur op kamertemperatuur staan. Snijd met een dun mes door de bestaande lijnen en til de stukken met een platte spatel uit de vorm.<\/p><span class=\"tsh-cue\">De custard blijft romig maar houdt een nette snede; het bovenste filodeeg is nog duidelijk gelaagd.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controle-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"controle-title-nl-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 Meetbare en zichtbare richtpunten<\/p><h3 id=\"controle-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Controlepunten en oplossingen<\/h3><p class=\"tsh-head-copy\">De tijd geeft het kader; temperatuur, consistentie en uiterlijk bevestigen het resultaat.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Custard in de pan<\/p><strong>5\u20137 min<\/strong><p>Brede sporen blijven zichtbaar en het mengsel blijft schenkbaar.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Oventemperatuur<\/p><strong>175 \u00b0C<\/strong><p>Gebruik 165 \u00b0C bij hetelucht.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Kerntemperatuur<\/p><strong>minstens 71 \u00b0C<\/strong><p>De eicustard is volledig gaar.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Rusttijd<\/p><strong>minstens 3 uur<\/strong><p>Nodig voor opname van siroop en een nette snede.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Veelvoorkomende problemen en oplossingen<\/caption><thead><tr><th scope=\"col\">Probleem<\/th><th scope=\"col\">Waarschijnlijke oorzaak<\/th><th scope=\"col\">Oplossing<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Probleem\">De custard loopt uit<\/td><td data-label=\"Waarschijnlijke oorzaak\">De griesmeel is onvoldoende gekookt of de taart is te vroeg aangesneden.<\/td><td data-label=\"Oplossing\">Kook tot een dik lint en laat de volle drie uur rusten.<\/td><\/tr><tr><td data-label=\"Probleem\">Het filodeeg is slap<\/td><td data-label=\"Waarschijnlijke oorzaak\">De taart was te bleek of werd afgedekt terwijl hij nog warm was.<\/td><td data-label=\"Oplossing\">Bak tot diep goudbruin en laat onafgedekt afkoelen.<\/td><\/tr><tr><td data-label=\"Probleem\">Er blijft siroop bovenop staan<\/td><td data-label=\"Waarschijnlijke oorzaak\">De bovenlagen zijn niet ingesneden of het deeg was onvoldoende gaar.<\/td><td data-label=\"Oplossing\">Snijd v\u00f3\u00f3r het bakken en controleer de kleur in het midden.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"praktisch-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"praktisch-title-nl-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 Na de bereiding<\/p><h3 id=\"praktisch-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Serveren, bewaren en bruikbare vervangingen<\/h3><p class=\"tsh-head-copy\">De praktische aanwijzingen horen specifiek bij deze versie van het recept.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serveren<\/h4><p>Serveer koel of licht op kamertemperatuur, zonder extra siroop op het bord.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Bewaren<\/h4><p>Afgedekt maximaal 3 dagen in de koelkast bewaren; voorkom condens op de filolagen.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Voorbereiden<\/h4><p>De siroop kan een dag eerder worden gemaakt. De afgewerkte taart heeft baat bij enkele uren rust.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Opwarmen<\/h4><p>Niet aanbevolen; verwarmen maakt de custard losser en het gesiropeerde filodeeg zachter.<\/p><\/section><\/div><section class=\"tsh-swap\" aria-labelledby=\"substitutions-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-swap-head\"><h4 id=\"substitutions-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Praktische vervangingen en hun effect<\/h4><p>Een vervanging is alleen zinvol wanneer het effect op smaak, textuur of tijd duidelijk wordt genoemd.<\/p><\/div><dl class=\"tsh-swap-list\"><div><dt>Fijne griesmeel<\/dt><dd><strong>middelfijne griesmeel.<\/strong> Heeft 1\u20132 minuten extra kooktijd nodig en geeft een iets korreligere custard.<\/dd><\/div><div><dt>Citroenschil<\/dt><dd><strong>sinaasappelschil.<\/strong> Geeft een zoeter citrusaroma zonder de verhouding van de siroop te veranderen.<\/dd><\/div><\/dl><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"faq-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Praktische antwoorden<\/p><h3 id=\"faq-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Veelgestelde vragen: Griekse Galaktoboureko<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Waarom moet de siroop volledig koud zijn?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Koude siroop op hete taart wordt gecontroleerder opgenomen en verzacht de bovenlagen minder snel.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Kan galaktoboureko warm worden aangesneden?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Niet betrouwbaar. De custard en siroop moeten tijdens minstens drie uur afkoelen en stabiliseren.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"voeding-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"voeding-title-nl-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 Schatting per portie<\/p><h3 id=\"voeding-title-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Voedingswaarden<\/h3><p class=\"tsh-head-copy\">Berekend uit alle gebruikte hoeveelheden en gedeeld door de werkelijke opbrengst van het recept.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calorie\u00ebn<\/dt><dd>\u2248 455 kcal<\/dd><\/div><div><dt>Koolhydraten<\/dt><dd>\u2248 61 g<\/dd><\/div><div><dt>Eiwitten<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Vet<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Vezels<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 190 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portie:<\/strong> 1 stuk (circa 150 g). <strong>Belangrijke allergenen:<\/strong> gluten, melk en eieren. Geschatte waarden op basis van standaardreferenties; merken, opname en portiegrootte kunnen de werkelijke waarden veranderen.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Eindresultaat<\/p><p class=\"tsh-close-quote\">Romige griesmeelcustard tussen krokante filolagen met frisse citrussiroop.<\/p><p class=\"tsh-close-copy\">Voldoende binding in de pan, diep goudbruin filodeeg en een lange rusttijd houden iedere laag herkenbaar.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-nl-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Galaktoboureko met griesmeelcustard, krokant filodeeg en koude citroen-kaneelsiroop\",\n  \"description\": \"Galaktoboureko combineert een zachte custard van melk, ei en fijne griesmeel met boterig filodeeg en een koude siroop van citroen en kaneel. 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