November 4, 2011

Santorini, Greece. October, 2011

Ah, the beautiful Greek Isle of Santorini. Whitewashed houses perched high on dramatic cliffs. Deep-blue domed roofs that mirror the surrounding sea. Sunsets fabled in legend and in song. Or, if you’re on a mission as I was, bakeries offering traditional Greek pastries like this bougatsa. Before I left on this first visit to the Aegean, my knowledgeable friend (and unsurpassed holiday baklava baker) Lea suggested that I pick out a specialty food item like this phyllo-and-custard confection, and then see how different areas of the country prepare it. Sounds good to me. Layers of the thinnest, most buttery sheets of dough wrapped around a rich filling of sugar, eggs and cream. Mmmm. Jay and I bought this fine example and brought it back to our ship to share (sort of) with onboard friends. The first of many such crunchy and satisfyingly smooth “pillows” that we tracked down. Thanks, Lea.

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