Diples are a traditional Greek sweet, served mostly at celebrations including Christmas, engagements, weddings and baptisms.
They are thin sheets of handmade dough- folded and fried into a crispy pastry that’s then dipped in honey and dusted with walnuts and cinnamon!
– 2.5 x cups of all purpose flour
– 3 x eggs
– 4 x tablespoons of Brandy
– 1 x tablespoon baking powder
– 2 x tablespoons sugar
– Vegetable oil for frying
– 1 x cup of honey
– 1/4 x cup of sugar
– 1 x cup of water
– 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 & Images by IN+SIGHTS GREECE