In a faraway place called Greece, there grows a unique and magical tree which yields not lemons, not olives...but cookies. Gorgeous cookies which are straw-like in appearance, and comprised of thin wafer curled around layers of rich creamy filling. They call these the Caprice cookie.

Of course, if you haven't been to Greece to prove our story wrong, you'll know that the next best place to find all things Greek is Astoria, Queens, where these magical cookies are available at various bakeries, packaged under the company name Papadopoulos. True, technically the cookie is called the Caprice, we can't help but lovingly think of them as "the Papadopoulos Cookie"--a fact possibly influenced by our own Cake Gumshoe of the same name, James Papadopoulos. And who better to follow (and talk to) on a mission to discover the Papadopoulos cookie? Head Spy Jessie recently picked his brain on the subject while riding to Queens on the back of his scooter in pursuit of the famed cookie; here's what she learned:

(Cakespy Disclaimer: For full disclosure, no, James is not actually an heir to the Papadopoulos cookie fortune. Or so he says.)

Cakespy: How does it feel to be the heir to the greatest legacy in the world: the Papadopoulos cookie?
James loves his Papadopoulos Cookie

James Papadopoulos: It's humbling, really. When I walk down the street people sometimes stare, but they're always too shy to say anything. I can see it in their eyes, though -- they know.

CS: Can you describe what a Papadopoulos cookie is, exactly?
JP: A Papadopoulos cookie is many things (technically when I say "Papadopoulos Cookie" i mean a "Caprice" cookie, Hazelnut or Praline, made by the Papadopoulos cookie company...) but most specifically, it's one of the most delicious, delicate, and memorable cookies I've ever eaten.... seriously. I have different ways of eating them depending on my moods. Usually, I'll take it in my mouth like a cigar, start chewing and feeding it into my mouth until I've got the whole thing eaten in one fell swoop.

Dipping a Papadopoulos cookie in Diet Coke Cake CS: Can you tell us your first Papadopoulos cookie memory?
JP: I think it was when I was around 4 years old, I had eaten the last of the cookies on a hot summer day, and the filling had melted down onto the corrugated paper liner at the bottom of the tin. I realized that there was enough there to equal almost another cookie's worth of filling. It was a happy time, and I ended up covered in chocolate.

CS: What is the largest quantity of Papadopoulos cookies you've ever consumed in one sitting?
JP: I refuse to answer this question. I don't have a problem. You don't know me!!!!!

CS: What is the best thing about Papadopoulos cookies?
JP: When you think the can is almost empty, you look and find that one has broken in half and both halves are still there. Unexpected yum! The best kind!

Cookies from Queens CS: Can people who are not of Greek descent really enjoy a Papadopoulos cookie in the same way you can?
JP: Honestly, I don't think we'll ever know. It all goes back to that existentialist question of "are the colors I see the same as the colors you see?". But to answer your question, no.

CS: You cite Hazelnut as being the finest Papadopoulos cookie flavor. What makes it so superior to, say, chocolate or praline?
JP: Well hazelnut and praline are the filling in the chocolate wafer tube. The hazelnut has a much better flavor, in my opinion, to the others. That brings us to the next question though...

CS: Papadopoulos cookies kind of resemble Pirouline cookies. How do they stack up for you, as a Papadopoulos?
JP: Pirouline and other "wannabe" Papadopoulos cookies pale in comparison. They may LOOK the same, but the amount of creme inside, the crumbly texture of the outer cookie shell, the construction, and overall taste of a Papadopoulos cookie is light-years ahead of anything you'll ever come across.

CS: When we were in search of Papadopoulos cookies, we hit up two Queens bakeries: Titan and Omonia (examples of their other baked goods are pictured respectively above). If you had to suggest just one of the two to our readers, which would you suggest and why?

JP: Well the bakery at Titan is more of a supermarket type bakery. They make a lot of different confections and do it pretty well and at a reasonable price. I'd have no problem getting something for myself from there. Omonia, though, is where I'll go if I want to get something to bring to a friend's house or when Greek family visits -- there's a little more attention to detail, especially when it comes to cremes/ fillings, and even packaging. Luckily for us, however, Papadopoulos cookies are the same no matter where you buy them :)

Papadopoulos Cookies CS: Any final words to add on the joy and beauty of the Papadopoulos cookie?
JP: Yeah, I just finished the last one in the tin we bought during our adventure in Queens (seriously.. just now, not kidding). When do we get more?

Postscript: James also added in a later conversation: "There's talk on the internet that Hazelnut and Praline papadopoulos cookies are, in fact, the same thing. Complete and utter #$%&*!#."

Interested in buying the Caprice (Papadopoulos) cookie? Though they seem to taste best when purchased and eaten in Astoria, they are available online; click here to check 'em out.

Interested in visiting the bakeries mentioned? Titan can be found at 2556 31st St.,
Astoria, NY; (718) 626-7771. Omonia (pronounced "Ammonia") is located at 3220 Broadway, Astoria, NY; (718) 274-6650 .

Interested in finding out more about what a real, live Papadopoulos does? Check out James' website at jamespapadopoulos.com.