Diples

Name: Diples
Cook time: 100 min
Total time: 100 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 4 Eggs, large; 400g All-purpose Flour; 1 tbsp Granulated Sugar; 1/2 tsp Salt; 1 tsp Baking Powder; 1 tbsp Ouzo; 1 tbsp Olive Oil; 250g Honey; 200g Granulated Sugar; 240ml Water; 1 strip of Lemon, peel (zest); 1 tbsp Lemon Juice; 120g Walnuts, finely chopped; 1 tsp Cinnamon, ground

Diples are delicate Greek fried pastry ribbons—crisp at the edges, tender inside, and lusciously coated in a warm honey-lemon syrup. Finished with a shower of chopped walnuts and a dash of cinnamon, they make an irresistible dessert for special occasions or cozy gatherings. The combination of a light, boozy batter and a sticky citrus-scented syrup yields a comforting, timeless treat.

Diples are delicate Greek fried pastry ribbons—crisp at the edges, tender inside, and lusciously coated in a warm honey-lemon syru... Show more

Traditional Greek Recipe

Health Grade

E+ · Indulgent

Time

1 hr40 min

Price

0,87 €

Calories

576 kcal

vegetarian

kid friendly

comfort food

potluck

Method

Make the syrup

In a small saucepan, combine Honey, granulated sugar, water, a strip of lemon zest, and Lemon Juice. Bring it to a boil over medium heat, then simmer for 10 minutes, stirring once or twice, until the syrup looks glossy and lightly thickened. Remove the lemon zest and set the syrup aside to cool while you make the dough.

Mix the dough

In a large bowl, whisk the large eggs with the sugar, Salt, Baking Powder, Ouzo, and Olive Oil until smooth. Add the All-purpose Flour a little at a time and mix until a soft dough comes together, then knead it briefly by hand until it feels smooth and elastic.

Rest the dough

Shape the dough into a ball, cover it, and let it rest for 30 minutes. That short rest relaxes the dough, so it rolls out more easily and does not snap back.

Roll and cut

Lightly dust the counter with flour, then roll the dough out as thin as you can — almost paper-thin. Use a sharp knife or pastry wheel to cut it into long strips or diamond shapes, and keep the pieces covered as you work so they do not dry out.

Fry the pieces

Heat enough oil for frying in a deep pan over medium heat. Fry the dough pieces in small batches for 1 minute, flip them, and fry 1 minute more, just until they are puffed and golden. Lift them out with a slotted spoon and drain them on paper towels.

Coat and finish

While the pastries are still warm, spoon or drizzle the syrup over them so each piece gets a glossy coat. If needed, finely chop the Walnuts until the pieces are small and even, then scatter them over the top with the ground cinnamon. Serve right away for the crispiest texture.