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!

Ingredients

– 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

For syrup 

– 1 x cup of honey

– 1/4 x cup of sugar

– 1 x 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.

*Recipe & Images by IN+SIGHTS GREECE