DIPLES – GREEK FRIED PASTRIES
Diples is a Greek dessert from the Peloponnese, made of thin sheet-like dough. The dough is rolled into long, thin strips, fried and folded in hot oil and then dipped in syrup.
Traditionally, warm honey is used in place of syrup, and the diples are sprinkled with chopped nuts and cinnamon.
Diples can be made in different shapes, of which the most common are bow ties and spirals.
Diples are a typical dessert in the Peloponese and are also served at weddings and at New Year’s celebrations.
*3 cups of all purpose flour
*1 pinch of salt
*3 eggs (beaten)
*water as much needed
For the syrup
*2 cups of honey
*2 cups of granulated sugar
*2 cups water
*1 cinnamon stick
*peel of one lemon
*walnuts for sprinkling
Sift the flour, vanilla and salt, make one pit, add the eggs and stir in half
Knead flour and adding as much water as needed until it becomes a dough that does not stick in your fingers
Cover the dough with plastic wrap and let it rest at room temperature for 1-2 hours
Divide the dough into balls and roll them into thin sheets
Cut into strips,wrap them around a fork and fry them in hot oil until golden brown
Place them on a paper towel to drain
Boil the syrup 5 minutes by skimming it occasionally
Put the cold rolls in the hot syrup
Sprinkle with crushed walnuts
They can be kept out of the refrigerator for 15-20 days
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