Diples are a traditional Greek sweet, served mostly at celebrations including engagements, weddings, baptisms, and Christmas time, however, they can be enjoyed any time of the year.
They are thin sheets of handmade dough- folded and fried into a crispy pastry that is dipped in honey and dusted with walnuts and cinnamon.
– 2 and a half cups of all purpose flour
– 3 eggs
– 4 tablespoons of Brandy
– 1 tablespoon baking powder
– 2 tablespoons sugar
– vegetable oil for frying
For syrup →
– 1 cup of honey
– 1/4 cup of sugar
– 1 cup of water
To garnish →
– finely chopped walnuts
– ground cinnamon
– Mix the flour with baking powder in a bowl and place a hole in the middle of the mixture.
– Whisk the eggs with sugar and brandy in a separate bowl for a few minutes and then add it into the centre of the flour.
– Knead your dough until it becomes smooth but slightly firm.
– Cover with plastic cling wrap and allow to sit for half an hour.
– Mix the dough slightly again with your hands.
– Divide the dough into small balls (about the size of an apple) and begin rolling them out on a floured surface until it becomes a thin pastry.
– Start cutting the pastry into rectangle pieces (approximately 12cm x 6cm)
– Add oil into a deep fry pan and allow to heat.
– Carefully place your dough sheet (one at a time) completely into the oil and using a set of tongs and a fork (or you can use 2 forks) quickly fold it three times to form a rolled shape (as pictured).
– Repeat this process until all your sheets of dough have been fried.
– To make the syrup, add honey, sugar, and water into a large pot and bring to a boil. Simmer for 10 minutes.
– Dip your Diples in the hot syrup and toss them a few times to coat them entirely with the syrup.
– Repeat until all the Diples have been dipped in the syrup.
– Sprinkle with finely chopped walnuts and ground cinnamon.
– Diples may be served immediately or you can store them in an airtight container in a cool dry place for up to a week.
*Recipe from flavoursandflair