Diples are a delightful, classic Greek dessert, usually made for special occasions. Diples come from the Greek word ‘fold’, which describes the technique used to create the look of this pastry. The sweet aroma, the flaky texture and the delicious combination of honey and cinnamon always make this dessert a crowd pleaser at my family functions.
Servings: Approximately 40
- 5 beaten eggs
- 1/2 teaspoon salt
- 1/4 cup white wine
- 1/2 cup unsalted butter, melted and cooled
- 3 cups flour + more for dusting the dough balls and work surface
- sunflower oil for frying
- 1/2 cup water
- 2 cups honey
- 1/2 cup sugar
- 1 cinnamon stick
- zest of 1 orange in strips
- zest of 1 lemon in strips
- 3/4 cup crushed walnuts
- 1 teaspoon sugar
- 1/2 teaspoon cinnamon
In a large bowl add the beaten eggs, salt, wine and butter. Mix ingredients well and then add flour. Knead dough on a floured surface until it is soft and not sticky. Adjust flour accordingly. Separate dough into 4 equal balls. Dust the balls with flour, place them back in the mixing bowl and cover with a towel or plastic wrap and let them rest for a half hour.
Using a rolling pin flatten each dough ball to approximately the thickness of cardboard into the shape of a rectangle. Then using a knife or rolling cutter slice into 5 inch wide and 10 inch long pieces, each ball should produce approximately 10 strips. Place strips onto a baking sheet separating the layers with wax paper. When all of the strips have been made, let the frying process begin!
Fill a heavy bottom frying pan with the oil approximately 3-4 inches deep. On medium heat when oil gets very hot but not smoking, carefully place a strip into the oil. Using two large forks, one in each hand, quickly flip the strip over once and starting at one end fold the edge over and continue to fold until the strip is completely rolled up. Lift the dipla out of the oil gently shaking off any excess oil. Place on a large paper towel lined platter or large baking pan. Continue with the rest of the strips.
When all of the diples have been made, set them aside and make the syrup. Put all of the syrup ingredients into a medium size heavy bottom pot and bring to a boil on medium heat. Once the liquid comes to a boil reduce heat and simmer for approximately 2 minutes, or until the liquid has reduced slightly. Using a sifter remove the peels and cinnamon stick and set temperature to low. Mix topping ingredients into a small bowl and set aside. Using tongs dip each dipla into the syrup one by one, just for a second and then place on a large clean platter or baking pan. Sprinkle each one with topping mixture.