📝 About This Recipe
Originating from the sun-drenched Peloponnese, Diples are a masterpiece of Greek confectionery, traditionally served at weddings and baptisms to symbolize joy and abundance. These delicate ribbons of dough are fried until they shatter like glass, then submerged in a fragrant thyme-honey syrup and finished with a crunch of toasted walnuts. The result is a light-as-air indulgence that balances the deep warmth of cinnamon with the bright citrus notes of orange zest.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 5 Large eggs (at room temperature)
- 2 tablespoons Ouzo or Brandy (helps create air bubbles)
- 1 tablespoon Olive oil (extra virgin)
- 1/4 teaspoon Salt (fine sea salt)
- 1/2 teaspoon Baking soda
- 1 tablespoon Orange juice (freshly squeezed)
The Honey Syrup
- 1 cup Greek Thyme Honey (high quality)
- 1 cup Granulated sugar
- 1 cup Water
- 1 whole Cinnamon stick
- 1 teaspoon Lemon juice
Frying and Garnish
- 1 liter Vegetable oil (for deep frying)
- 1 cup Walnuts (finely chopped and lightly toasted)
- 1 tablespoon Ground cinnamon (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk the eggs with the olive oil, ouzo, and orange juice until well combined.
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2
Sift the flour, baking soda, and salt together. Gradually add the dry ingredients to the egg mixture, kneading until a smooth, firm, and elastic dough forms (about 10 minutes by hand or 5-7 minutes with a dough hook).
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3
Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it easier to roll thin.
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4
Divide the dough into 4 manageable portions. Using a pasta machine (recommended) or a rolling pin, roll the dough into paper-thin rectangular sheets. If using a machine, go to the thinnest setting possible.
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5
Cut the thin sheets into rectangles roughly 10cm wide and 20-25cm long using a pastry cutter or a sharp knife.
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6
Heat the vegetable oil in a deep, wide pot to 180°C (350°F). The oil must be hot enough that the dough bubbles immediately upon contact.
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7
Prepare the syrup: Combine the sugar, water, and cinnamon stick in a saucepan. Simmer for 5 minutes, then stir in the honey and lemon juice. Keep the syrup warm on the lowest heat setting.
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8
To fry: Carefully drop one dough strip into the oil. Use two long forks to catch the edge of the strip as it bubbles and quickly roll it over itself to create a cylinder or 'fold' (diples means 'folds').
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9
Hold the rolled dough with the forks for a few seconds in the oil until it sets its shape. Fry until a very light golden brown (about 30-45 seconds total).
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10
Remove the fried dough with a slotted spoon and place it vertically on a paper towel-lined tray to drain excess oil.
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11
While the diples are still warm, dip them one by one into the warm honey syrup for about 5-10 seconds, ensuring they are fully coated.
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12
Place the honeyed diples on a large serving platter. Immediately sprinkle generously with toasted walnuts and a dusting of ground cinnamon while the syrup is still sticky.
💡 Chef's Tips
Roll the dough as thin as possible; it should be nearly translucent to ensure the lightest, crispest texture. If the dough is sticking, use a tiny bit of cornstarch instead of flour for dusting to keep the oil clean. Don't over-fry the dough; it should be a pale gold, as it continues to darken slightly after being removed from the oil. Make sure your syrup is warm but not boiling when dipping, which allows for better absorption without making the pastry soggy. Store in an airtight container at room temperature; do not refrigerate or they will lose their crunch.
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong Greek coffee to balance the sweetness. Pair with a glass of chilled Muscat or a sweet Samos dessert wine. Arrange on a decorative silver platter for a stunning centerpiece at festive gatherings. Serve with a side of Greek yogurt and fresh figs for a more contemporary plated dessert.