{"id":5402,"date":"2026-08-03T22:01:39","date_gmt":"2026-08-03T22:01:39","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/galaktobureko\/"},"modified":"2026-08-03T22:01:39","modified_gmt":"2026-08-03T22:01:39","slug":"galaktobureko","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/grcka-nacionalna-jela\/galaktobureko\/","title":{"rendered":"Galaktobureko"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *,\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::before,\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry *::after{box-sizing:border-box}\n#recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(img){display:block;max-width:100%}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:88px}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-main,\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{display:block}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title b{font-weight:860}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-tags{display:flex;flex-wrap:wrap;gap:8px;margin-top:21px;list-style:none}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts--5{--tsh-fact-cols:5}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose p+p{margin-top:15px}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card ul{list-style:none}\n#recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-stages{display:grid;gap:18px}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step:last-child::before{display:none}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step>div{max-width:920px}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(1){width:24%}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(2){width:38%}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:nth-child(3){width:38%}\n#recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table td:last-child,#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table th:last-child{border-inline-end:0}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card p,#recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ul,#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li+li{margin-top:5px}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:54px 58px 48px}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(45px,4.05vw,58px)}\n  #recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key,\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control,\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card,\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq,\n  #recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key:hover,\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control:hover,\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-card:hover,\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq:hover,\n  #recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top:hover::after{border-color:#c7aa78;background:#fff8ec}\n  #recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-copy-grid{grid-template-columns:1fr}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-key-grid,#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-control-grid{grid-template-columns:1fr}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-facts{--tsh-fact-cols:3}\n  #recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry{width:calc(100% - 12px);margin-top:10px;font-size:15.5px}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-anchor,\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-step[id]{scroll-margin-top:77px}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card,#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-masthead{border-radius:18px}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-wrap{padding:31px 19px 27px}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title{font-size:clamp(34px,10.8vw,46px);line-height:1.01}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-title-accent{margin-top:10px;font-size:.52em;line-height:1.2}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-lead{margin-top:17px;font-size:16px;line-height:1.67}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head{padding:22px 19px}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head::before{inset-block:22px;inset-inline-start:0}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-head h3{font-size:clamp(22px,6.8vw,28px)}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-card-body{padding:20px 17px}\n  #recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a{min-height:36px;padding-inline-end:11px;font-size:11.8px}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-quick-nav a::before{min-width:23px;height:23px;font-size:8.5px}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-ingredient-grid,#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-note-grid,#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-practical-grid,#recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-grid{grid-template-columns:1fr}\n  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.tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry .tsh-faq-top::after{display:none}\n  #recipe-sr-latn-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-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-describedby=\"recipe-summary-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Gr\u010dka mle\u010dna pita sa jasnim slojevima<\/p><h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-title-main\"><b>Galaktobureko<\/b> sa kremom od griza,<\/span><span class=\"tsh-title-accent\">hrskavim korama i hladnim sirupom od limuna i cimeta<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Galaktobureko kombinuje tanko premazane kore i toplu kremu od mleka, jaja i finog griza, a posle pe\u010denja prima potpuno hladan limunov sirup. Dug odmor u\u010dvr\u0161\u0107uje kremasti presek, dok gornje kore ostaju vidljivo listaste.<\/p><ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Slatka pita<\/li><li>Gr\u010dka kuhinja<\/li><li>Kuvanje i pe\u010denje<\/li><li>Srednje zahtevno<\/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=\"\u0160irok kadar galaktobureka na mermernom stolu, sa belom vazom levo, plavo-belom tkaninom i drugim komadom u pozadini.\" width=\"1000\" height=\"562\" loading=\"lazy\" decoding=\"async\"><figcaption>Galaktobureko na tanjiru ostaje u prvom planu, dok drugi komad i plavo-bela tkanina dopunjuju \u0161iroku scenu.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Koli\u010dina, vreme i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>12 komada<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>45 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Odmor<\/dt><dd>3 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>4 h 35 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 455 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Pregled<\/a><a href=\"#plan-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Plan pripreme<\/a><a href=\"#sastojci-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Sastojci<\/a><a href=\"#priprema-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Priprema<\/a><a href=\"#kontrola-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Kontrolne ta\u010dke<\/a><a href=\"#prakticno-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Slu\u017eenje i \u010duvanje<\/a><a href=\"#faq-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Nutritivne vrednosti<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"pregled-title-sr-latn-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 Ukus, tekstura i logika recepta<\/p><h3 id=\"pregled-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Ravnote\u017ea kreme, kora i temperaturnog kontrasta<\/h3><p class=\"tsh-head-copy\">Krema mora ostati sipka pre slaganja, kore se premazuju tanko, a hladan sirup dolazi na vru\u0107u pitu.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Galaktobureko pripada grupi gr\u010dkih poslastica u kojima se mle\u010dna krema i tanke kore grade kao dve odvojene teksture. Krem nije puding koji se potpuno stegne u \u0161erpi. Fini griz se kuva samo dok trag metlice ostaje vidljiv, a masa jo\u0161 pada u \u0161irokoj traci. Jaja se zatim temperiraju postepeno, \u0161to spre\u010dava grudvice i omogu\u0107ava da se unutra\u0161njost u rerni u\u010dvrsti ravnomerno, bez suvog ili gumenog sloja.<\/p><p>Pleh 23 \u00d7 33 cm daje dovoljno dubok krem, ali ne toliko visok da bi vrh morao da \u010deka dok sredina dostigne bezbednu temperaturu. Svaka kora dobija samo tanak sloj otopljenog putera. Lokvice slepljuju listove i stvaraju masno dno, dok nepremazani delovi ostaju bra\u0161njavi i \u017eilavi. Gornji slojevi se samo plitko zaseku na 12 pravougaonika; duboko se\u010denje pre pe\u010denja pustilo bi krem izme\u0111u kora.<\/p><\/div><div class=\"tsh-prose\"><p>Sirup se kuva prvi i potpuno hladi. Limunova kora, sok i mali \u0161tapi\u0107 cimeta daju miris bez te\u0161kog za\u010dinskog ukusa. Kada vru\u0107a pita primi hladan sirup, te\u010dnost prodire kroz zaseke i ivice, dok gornji slojevi sporije omek\u0161avaju. Obrnut raspored, topao sirup na mlaku pitu, du\u017ee dr\u017ei povr\u0161inu vla\u017enom i mo\u017ee da oslabi jasno\u0107u slojeva.<\/p><p>Tri sata odmora deo su termi\u010dkog procesa. Griz nastavlja da vezuje vlagu, jaja se stabilizuju, a sirup se raspore\u0111uje kroz donje kore. Sredina u rerni treba da dostigne najmanje 71 \u00b0C, ali se pita ne pe\u010de dok ne postane tvrda. Najbolji znak je duboko zlatna boja u sredini, hrskav zvuk na dodir i krem koji posle hla\u0111enja daje \u010dist, ne\u017ean presek. Poslastica se slu\u017ei hladna ili blago temperirana, bez dodatnog sirupa na tanjiru.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Krem ostaje sipak<\/h4><\/div><p>Pre slaganja treba da pada sa metlice u debeloj traci, a ne da stoji kao \u010dvrst puding.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Puter u tankim filmovima<\/h4><\/div><p>\u010cetka razdvaja listove; natapanje slepljuje kore i ote\u017eava dno.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Hladan sirup na vru\u0107u pitu<\/h4><\/div><p>Temperaturna razlika poma\u017ee upijanju bez trenutnog omek\u0161avanja vrha.<\/p><\/section><\/div><section class=\"tsh-plan tsh-anchor\" id=\"plan-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"plan-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-plan-head\"><p class=\"tsh-plan-kicker\">Plan pripreme<\/p><h4 id=\"plan-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Kada \u0161ta uraditi<\/h4><\/div><ol class=\"tsh-plan-grid\"><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Dan ranije<\/span><strong>Skuvati sirup<\/strong><p>Potpuno hladan sirup mo\u017ee da \u010deka u fri\u017eideru.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">45 minuta pre pe\u010denja<\/span><strong>Skuvati krem i pripremiti kore<\/strong><p>Krem ostaje topao i sipak dok se pleh sla\u017ee.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Odmah posle rerne<\/span><strong>Polako dodati sav sirup<\/strong><p>Najpre pre\u0107i preko zaseka i ivica.<\/p><\/li><li class=\"tsh-plan-item\"><span class=\"tsh-plan-when\">Najmanje 3 sata pre slu\u017eenja<\/span><strong>Ostaviti nepokriveno da se stabilizuje<\/strong><p>Krem se u\u010dvr\u0161\u0107uje, a gornje kore zadr\u017eavaju slojeve.<\/p><\/li><\/ol><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"sastojci-title-sr-latn-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 Odmerene komponente<\/p><h3 id=\"sastojci-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Sastojci za 12 komada<\/h3><p class=\"tsh-head-copy\">Koli\u010dine i priprema namirnica uskla\u0111ene su sa zaklju\u010danim prinosom i svim koracima.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-1-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"sastojci-grupa-1-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Sirup sa limunom i cimetom<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>kristal-\u0161e\u0107era<\/span><\/li><li><span class=\"tsh-amount\">300 ml<\/span><span>vode<\/span><\/li><li><span class=\"tsh-amount\">1 mali \u0161tapi\u0107<\/span><span>cimeta<\/span><\/li><li><span class=\"tsh-amount\">3 trake<\/span><span>limunove kore<small>Skinuti samo \u017euti deo.<\/small><\/span><\/li><li><span class=\"tsh-amount\">15 ml<\/span><span>sve\u017eeg limunovog soka<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-2-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"sastojci-grupa-2-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Krem od griza<\/h4><ul><li><span class=\"tsh-amount\">1 l<\/span><span>punomasnog mleka<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>kristal-\u0161e\u0107era<\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>finog p\u0161eni\u010dnog griza<\/span><\/li><li><span class=\"tsh-amount\">4<\/span><span>velika jajeta<\/span><\/li><li><span class=\"tsh-amount\">2 ka\u0161i\u010dice<\/span><span>ekstrakta vanile<\/span><\/li><li><span class=\"tsh-amount\">50 g<\/span><span>neslanog putera<small>Ise\u0107i na male komade.<\/small><\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-3-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><h4 id=\"sastojci-grupa-3-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Kore<\/h4><ul><li><span class=\"tsh-amount\">300 g<\/span><span>tankih kora za pitu<small>Dr\u017eati pokrivene tokom rada.<\/small><\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>neslanog putera, otopljenog<small>Mazati u tankim slojevima, bez natapanja.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> gluten, mleko i jaja.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> metalni pleh 23 \u00d7 33 cm, dve \u0161erpe, \u017ei\u010dana mutilica, \u010detka za testo, tanak o\u0161tar no\u017e, ravna lopatica.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Bezbednost.<\/strong> Krem sa jajima mora u sredini dosti\u0107i najmanje 71 \u00b0C. Ohla\u0111enu pitu staviti u fri\u017eider u roku od 2 sata i potro\u0161iti za 3 dana.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"priprema-title-sr-latn-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 izvr\u0161nih koraka<\/p><h3 id=\"priprema-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Priprema od po\u010detka do slu\u017eenja<\/h3><p class=\"tsh-head-copy\">Svaki korak navodi vreme, temperaturu ili vidljiv znak spremnosti kada je to va\u017eno.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"faza-1-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Hladan citrusni sirup<\/h4><span class=\"tsh-stage-time\">oko 20 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Skuvati i potpuno ohladiti sirup<\/h4><p>Sjedinite 300 g \u0161e\u0107era, 300 ml vode, \u0161tapi\u0107 cimeta, limunovu koru i limunov sok. Kada po\u010dne ravnomerno da vri, kuvajte 8 minuta bez me\u0161anja. Sklonite sa vatre, posle 10 minuta uklonite aromati\u010dne dodatke i potpuno ohladite.<\/p><span class=\"tsh-cue\">Sirup je bistar, blago viskozan i potpuno hladan pre nego \u0161to pita u\u0111e u rernu.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"faza-2-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Krem od griza i slaganje kora<\/h4><span class=\"tsh-stage-time\">oko 45 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-02-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Zgusnuti mle\u010dni krem<\/h4><p>Zagrejte mleko sa 150 g \u0161e\u0107era i vanilom do pojave pare. Sipajte griz u tankom mlazu uz stalno mu\u0107enje i kuvajte 5\u20137 minuta na srednje slaboj vatri, dok \u0161iroki tragovi ne ostaju na povr\u0161ini. Sklonite sa vatre i ume\u0161ajte 50 g putera.<\/p><span class=\"tsh-cue\">Krem pada sa metlice u debeloj traci, ali je i dalje sipak.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-03-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Temperirati jaja<\/h4><p>Umutite jaja. Postepeno dodajte tri kutla\u010de vrelog krema uz stalno mu\u0107enje, pa sve vratite u \u0161erpu. Me\u0161ajte 1 minut van ringle i prekrijte povr\u0161inu papirom za pe\u010denje dok se pripremaju kore.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-04-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Oblo\u017eiti pleh korama<\/h4><p>Zagrejte rernu na 175 \u00b0C, odnosno 165 \u00b0C sa ventilatorom. Pleh 23 \u00d7 33 cm prema\u017eite puterom. Polo\u017eite polovinu kora jednu po jednu, svaku tanko prema\u017eite i ostavite ivice da prelaze preko pleha.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-05-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Dodati krem i zatvoriti pitu<\/h4><p>Topao krem rasporedite ravnomerno bez pritiskanja donjih kora. Preba\u010dene ivice savijte ka unutra, pa pokrijte preostalim korama, svaku lagano premazuju\u0107i. Ivicu uvucite, a samo gornje listove zasecite na 12 pravougaonika.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-3-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"faza-3-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Pe\u010denje, sirup i hla\u0111enje<\/h4><span class=\"tsh-stage-time\">najmanje 3 h 50 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-06-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Ispe\u0107i do duboke zlatne boje<\/h4><p>Pecite na srednjoj re\u0161etki 45\u201350 minuta, po potrebi jednom okrenite pleh, dok sredina ne dobije duboku zlatnu boju i kore ne zvu\u010de hrskavo na dodir.<\/p><span class=\"tsh-cue\">Sredina bojom odgovara ivicama i nema bledih, ko\u017eastih listova.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Preliti hladnim sirupom<\/h4><p>Ostavite pleh 2 minuta, zatim polako sipajte potpuno hladan sirup preko vrelog galaktobureka, prvo uz zaseke i ivice. Upotrebite sav sirup i ne pokrivajte pitu.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-08-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Ohladiti pre se\u010denja<\/h4><p>Ostavite najmanje 3 sata na sobnoj temperaturi. Tankim no\u017eem pro\u0111ite kroz postoje\u0107e zaseke i izvadite komade ravnom lopaticom.<\/p><span class=\"tsh-cue\">Krem daje \u010dist, ne\u017ean presek, a gornje kore ostaju vidljivo slojevite.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"kontrola-title-sr-latn-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 Merljive i vidljive provere<\/p><h3 id=\"kontrola-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Kontrolne ta\u010dke i re\u0161avanje problema<\/h3><p class=\"tsh-head-copy\">Vreme je orijentir; temperatura, tekstura i izgled potvr\u0111uju da je jelo zaista spremno.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Kuvanje krema<\/p><strong>5\u20137 min<\/strong><p>Griz treba da zgusne mleko, ali da masa ostane sipka.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Rerna<\/p><strong>175 \u00b0C<\/strong><p>Sa ventilatorom se koristi 165 \u00b0C.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Sredina krema<\/p><strong>najmanje 71 \u00b0C<\/strong><p>Temperatura potvr\u0111uje bezbedno pe\u010denje jaja.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Odmor<\/p><strong>najmanje 3 sata<\/strong><p>Krem i sirup moraju da se stabilizuju pre va\u0111enja komada.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Verovatan uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Krem je zrnast<\/td><td data-label=\"Verovatan uzrok\">Griz je dodat odjednom ili nije stalno mu\u0107en.<\/td><td data-label=\"Korekcija\">Sipati ga u tankom mlazu i kuvati na srednje slaboj vatri.<\/td><\/tr><tr><td data-label=\"Problem\">Gornje kore su meke<\/td><td data-label=\"Verovatan uzrok\">Sirup nije bio potpuno hladan ili je pita pokrivena dok je topla.<\/td><td data-label=\"Korekcija\">Ohladiti sirup unapred i ostaviti pleh nepokriven.<\/td><\/tr><tr><td data-label=\"Problem\">Komadi ne dr\u017ee oblik<\/td><td data-label=\"Verovatan uzrok\">Pita je ise\u010dena pre zavr\u0161etka odmora.<\/td><td data-label=\"Korekcija\">Sa\u010dekati najmanje 3 sata, pa rezati po postoje\u0107im linijama.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"prakticno-title-sr-latn-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 Posle pripreme<\/p><h3 id=\"prakticno-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Slu\u017eenje, \u010duvanje i razumne zamene<\/h3><p class=\"tsh-head-copy\">Prakti\u010dne smernice ostaju vezane za ovu konkretnu verziju recepta.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Slu\u017eenje<\/h4><p>Poslu\u017eiti hladno ili blago temperirano, bez dodatnog sirupa.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Pokriti i dr\u017eati u fri\u017eideru do 3 dana. Plitka posuda smanjuje kondenzaciju na korama.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Priprema unapred<\/h4><p>Sirup mo\u017ee da se skuva dan ranije. Gotova pita treba nekoliko sati da se stegne.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Podgrevanje<\/h4><p>Ne preporu\u010duje se jer krem ponovo omek\u0161ava, a natopljene kore gube strukturu.<\/p><\/section><\/div><section class=\"tsh-swap\" aria-labelledby=\"zamene-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-swap-head\"><h4 id=\"zamene-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Prakti\u010dne zamene i njihov efekat<\/h4><p>Zamena je korisna samo kada je jasno kako menja ukus, teksturu ili vreme.<\/p><\/div><dl class=\"tsh-swap-list\"><div><dt>Fini griz<\/dt><dd><strong>Srednje krupan griz.<\/strong> Tra\u017ei 1\u20132 minuta du\u017ee kuvanje i daje malo zrnastiji krem.<\/dd><\/div><div><dt>Limunova kora<\/dt><dd><strong>Pomorand\u017eina kora.<\/strong> Daje sla\u0111u citrusnu aromu bez promene odnosa sirupa.<\/dd><\/div><\/dl><\/section><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"faq-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Kratki prakti\u010dni odgovori<\/p><h3 id=\"faq-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\u010cesta pitanja: Galaktobureko<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Za\u0161to se kore zasecaju samo odozgo?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Duboko se\u010denje pre pe\u010denja pustilo bi krem izme\u0111u slojeva i ote\u017ealo ravnomerno slaganje.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Da li se galaktobureko slu\u017ei topao?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Najbolji presek dobija tek posle potpunog hla\u0111enja. Mo\u017ee se blago temperirati, ali ne i ponovo zagrevati.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\" aria-labelledby=\"ishrana-title-sr-latn-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 Pribli\u017ena procena po porciji<\/p><h3 id=\"ishrana-title-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Izra\u010dunato iz kompletnih zaklju\u010danih koli\u010dina i podeljeno prema stvarnom prinosu recepta.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 455 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 61 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 190 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1 komad (oko 150 g). <strong>Klju\u010dni alergeni:<\/strong> gluten, mleko i jaja. Vrednosti su pribli\u017ena procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda, apsorpcije i veli\u010dine porcije.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Zlatne kore, ne\u017ean krem od griza i ravnomerno upijen citrusni sirup.<\/p><p class=\"tsh-close-copy\">Uspeh ne zavisi od velike koli\u010dine putera ni od tvrdog krema. Tanak premaz, pravilno temperirana jaja, duboko pe\u010dene kore i strpljivo hla\u0111enje daju jasan presek i uravnote\u017eenu teksturu.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-gr-galaktoboureko-greek-semolina-custard-phyllo-pastry\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Galaktobureko sa kremom od griza, hrskavim korama i hladnim sirupom od limuna i cimeta\",\n  \"description\": \"Galaktobureko kombinuje tanko premazane kore i toplu kremu od mleka, jaja i finog griza, a posle pe\u010denja prima potpuno hladan limunov sirup. 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