I have childhood memories of my mum, Sia, making galaktoboureko as a special treat for us, and till this day it remains a special treat. This semolina custard baked in phyllo with a sugary sweet syrup is dessert heaven. Remember when making this dish that either the phyllo or the syrup must be cold and the other hot when you pour the syrup all over the pastry. When I am pouring the syrup, I love to bend down and listen to the dish as the hot phyllo and cold syrup meet together and you can hear it crackle. The longer you leave the syrup to sit in the phyllo before eating, the sweeter and better it is to eat. My mum’s tip is to make the syrup and let it cool while the pastry is cooking, then it’s ready to pour over once it is fresh out of the oven.