Diples is a Greek dessert from the Peloponnese,

Diples are a traditional Greek dessert made from thin, delicate dough that’s fried and rolled into shapes, often resembling spirals or bows.

The name “diples” means “folds” in Greek, capturing the way the dough is folded before frying.

Once golden and crispy, they’re drizzled with honey and sprinkled with cinnamon and crushed nuts like walnuts or almonds.

Traditionally made for festive occasions such as Christmas and weddings, diples have a light, airy texture and a sweet, fragrant flavor that makes them a beloved treat in Greek cuisine.

Ingredients

3 cups of all purpose flour
1 pinch of salt
1 tsp vanilla extract
3 eggs (beaten)
water as much needed

For the syrup

1 cup of honey
1 cup of granulated sugar
2 cups water
1 cinnamon stick
peel of one lemon

walnuts for sprinkling

Directions

Sift the flour together with the vanilla and salt. Make a well in the center and add the eggs. Start mixing, gradually incorporating the flour, and knead the mixture, adding just enough water until a smooth, non-sticky dough forms.

Cover the dough with plastic wrap and let it rest at room temperature for 1–2 hours.

Divide the dough into smaller portions and roll each one into a thin sheet. Cut the sheets into strips, wrap each strip around a fork or special diples tool, and fry them in hot oil until golden brown.

Transfer the fried diples onto paper towels to drain any excess oil.

For the syrup: bring it to a boil and simmer for about 5 minutes, skimming off any foam that forms.

Dip the cooled diples into the hot syrup briefly. Place on a serving tray and sprinkle generously with crushed walnuts.

They can be stored at room temperature for up to 15–20 days.