{"id":1441,"date":"2023-09-13T04:05:47","date_gmt":"2023-09-13T04:05:47","guid":{"rendered":"https:\/\/zanna.novaworks.net\/?p=1441"},"modified":"2024-09-20T10:11:00","modified_gmt":"2024-09-20T08:11:00","slug":"galaktoboureko-with-chocolate-cream-ingredients","status":"publish","type":"post","link":"https:\/\/zoisfinefood.fr\/en\/recipes\/galaktoboureko-with-chocolate-cream-ingredients\/","title":{"rendered":"Galaktoboureko with Chocolate Cream \u2028Ingredients"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1441\" class=\"elementor elementor-1441\">\n\t\t\t\t<div class=\"elementor-element elementor-element-54d8ff5 e-flex e-con-boxed kitify-col-width-auto-no ignore-docs-style-no kitify-disable-relative-no e-root-container elementor-top-section e-con e-parent\" data-id=\"54d8ff5\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-9178a98 e-con-full e-flex 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fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"537\" src=\"https:\/\/zoisfinefood.fr\/wp-content\/uploads\/2024\/09\/Galaktoboureko-with-Chocolate-Cream.jpg\" class=\"attachment-large size-large wp-post-image\" alt=\"\" srcset=\"https:\/\/zoisfinefood.fr\/wp-content\/uploads\/2024\/09\/Galaktoboureko-with-Chocolate-Cream.jpg 800w, https:\/\/zoisfinefood.fr\/wp-content\/uploads\/2024\/09\/Galaktoboureko-with-Chocolate-Cream-300x201.jpg 300w, https:\/\/zoisfinefood.fr\/wp-content\/uploads\/2024\/09\/Galaktoboureko-with-Chocolate-Cream-768x516.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-08e992b elementor-widget kitify elementor-kitify-post-title\" data-id=\"08e992b\" data-element_type=\"widget\" data-widget_type=\"kitify-post-title.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"kitify-post-title \">Galaktoboureko with Chocolate Cream \u2028Ingredients<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-e67db57 e-con-full e-flex kitify-col-width-auto-no ignore-docs-style-no kitify-disable-relative-no e-con e-child\" data-id=\"e67db57\" data-element_type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-d59be52 e-con-full e-flex kitify-col-width-auto-no ignore-docs-style-no kitify-disable-relative-no e-con e-child\" data-id=\"d59be52\" data-element_type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-ada32a7 e-con-full e-flex kitify-col-width-auto-no ignore-docs-style-no kitify-disable-relative-no e-con e-child\" data-id=\"ada32a7\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fe3afa0 elementor-widget elementor-widget-heading\" data-id=\"fe3afa0\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.22.0 - 26-06-2024 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h4 class=\"elementor-heading-title elementor-size-default\">Ingredients<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0d64137 elementor-widget elementor-widget-text-editor\" data-id=\"0d64137\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.22.0 - 26-06-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<ul><li>500g Politiko phyllo Nineli<\/li><li>1 liter milk<\/li><li>200 g sugar<\/li><li>100 g semolina Mills Crete<\/li><li>3 eggs<\/li><li>200 g dark chocolate<\/li><li>1\/2 cup butter, melted<\/li><li>1 tsp vanilla Batavia<\/li><li>1 cup chopped walnuts Filopoulos<\/li><\/ul><ol><li style=\"list-style-type: none;\">\u00a0<\/li><\/ol>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-0456b6a e-con-full e-flex kitify-col-width-auto-no ignore-docs-style-no kitify-disable-relative-no e-con e-child\" data-id=\"0456b6a\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-aa758b9 elementor-widget elementor-widget-heading\" data-id=\"aa758b9\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Instructions<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b803d94 elementor-widget elementor-widget-text-editor\" data-id=\"b803d94\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ol><li>In a saucepan, bring the milk, sugar, and vanilla to a boil.<\/li><li>Gradually add the semolina, stirring continuously until the cream thickens.<\/li><li>Remove from heat and stir in the eggs and chocolate until melted.<\/li><li>Grease a baking dish and layer 10 sheets of phyllo dough, brushing each sheet with melted butter.<\/li><li>Pour the cream over the phyllo sheets.<\/li><li>Cover with the remaining phyllo sheets, brushing each sheet with butter.<\/li><li>Bake at 180\u00b0C for about 45 minutes until golden brown.<\/li><li>Let cool and cut into pieces. Garnish with chopped walnuts.<\/li><\/ol>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-8fd0df8 e-con-full e-flex kitify-col-width-auto-no ignore-docs-style-no kitify-disable-relative-no e-con e-child\" data-id=\"8fd0df8\" data-element_type=\"container\">\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Home Exceptional Greek cheeses Ingredients 500g Politiko phyllo Nineli 1 liter milk 200 g sugar 100 g semolina Mills Crete 3 eggs 200 g dark chocolate 1\/2 cup butter, melted 1 tsp vanilla Batavia 1 cup chopped walnuts Filopoulos \u00a0 Instructions In a saucepan, bring the milk, sugar, and vanilla to a boil. Gradually add the semolina, stirring continuously until\u2026<\/p>\n","protected":false},"author":1,"featured_media":3541,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Galaktoboureko with Chocolate Cream \u2028Ingredients - Zois Fine Food France<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zoisfinefood.fr\/en\/recipes\/galaktoboureko-with-chocolate-cream-ingredients\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Galaktoboureko with Chocolate Cream \u2028Ingredients - Zois Fine Food France\" \/>\n<meta property=\"og:description\" content=\"Home Exceptional Greek cheeses Ingredients 500g Politiko phyllo Nineli 1 liter milk 200 g sugar 100 g semolina Mills Crete 3 eggs 200 g dark chocolate 1\/2 cup butter, melted 1 tsp vanilla Batavia 1 cup chopped walnuts Filopoulos \u00a0 Instructions In a saucepan, bring the milk, sugar, and vanilla to a boil. 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