Diples are a traditional Greek sweet, served mostly at celebrations including Christmas, engagements, weddings, and baptisms and are viewed as a sweet of prosperity.
Along with Kourabiedes and Melomakaranona, they are the most consumed sweets over the Festive Season.
Diples are thin sheets of handmade dough- folded and fried into a crispy pastry that is dipped in honey and dusted with walnuts and cinnamon.
Ingredients →
– 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
Method →
– 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.
