What I love most about Artopolis in Astoria: the miniature Greek pastries sold by the pound, which allows you to try them all without commiting too many dollars or calories to one. They are tiny bite-sized creations, making excellent hostess gifts or post-dinner nibbles.
Galaktoboureko is a favorite of mine, with creamy semolina custard wrapped in flaky phyllo logs; the custard balances out the top of sweet syrup. Phyllo shreds unite in the Kataifi, dusted with pistachios, filled with nuts and honey, and completely soaked in syrup. It's a fine crunchy mess; one that goes best with a strong up of hot tea. Baklava comes in a number of flavors including chocolate, coconut, pistachio, and sweet fig, but the end, the classic of honey and nuts is always best.
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.