Diples recipe (Greek Pastry With Honey)
A delicious pastry coated in a sweet honey syrup, dusted with cinnamon and garnished with nuts. It’s no wonder why Greek diples are one of the most popular pastries to be enjoyed on special occasions.
Ingredients
For the Diples
- 5 eggs seperate yolks and white
- ¼ cup sugar
- 2 teaspoon vanilla essence
- 2 tablespoon olive oil
- 50 ml brandy can be replaced with ouzo or congnac
- 50 ml orange juice freshly squeezed
- 700 g all-purpose flour
Ingredients for syrup
- 2 cup water
- 3 cup sugar
- 2 cinnamon sticks
- ½ lemon juice
Ingredients for Toppings
- drizzle of honey if you like extra
- crushed walnuts
- sprinkle of ground cinnamon
Instructions
- Separate the eggs in two bowls. Separating the whites and the yolks.
- Beat up the egg yolks until they fluff up slightly.
- Add the ¼ cup of sugar to the egg whites and beat until fluffy.
- Return the beaten-up yolks to the fluffy egg whites and then add the vanilla, oil, brandy, and orange juice.
- Mix together until it’s well combined.
- Add in the flour and mix. When the dough hardens, place it on the bench and knead it for a good 10 minutes. If your dough is sticky, add more flour. You want a quite hard consistency.
- Put the dough aside, covered, and let it rest for a good 30 minutes.
- Divide the dough into 4 balls (they should be roughly 290g – 300g each). Whilst you roll one ball out, keep the others covered so they don’t dry out.
- You want to roll the dough as thin as possible. If you have a pastry maker, I suggest using this to get the best result.
- Once your dough is paper thin, cut into medium length and width strips. Cut your parchment paper to the same size and loosely roll the Diple up into a scroll.
- Repeat steps 9 and 10 until all Diples are rolled up and ready to go.
- Heat up your oil in a large pan. You want to ensure your oil is not too hot when cooking using this method, as we want to ensure we cook the Diples all the way through to the centre and not burn them. (if following the traditional way of rolling whilst in the oil, using a hot oil is preferred).
- Be sure to cook one at a time and keep it submerged under the oil, so it is cooked evenly.
- Once all the Diples are cooked, set aside to cool.
- Prepare your syrup by adding the water, sugar, lemon, and cinnamon to a saucepan and bring to a boil. Once the sugar has dissolved and the syrup is boiling, turn off the heat and stir in the honey.
- You will want to work quickly with this step as we want to soak the cooled Diples in the hot syrup. This can be done the other way around (hot Diples in the cooled syrup) just make sure that one is the opposite to the other to ensure they stay crispy.
- Once all Diples are coated in the syrup, dust them with a nice amount of ground cinnamon, a generous sprinkle of crushed walnuts and a little bit of extra honey.
Video
Nutrition
Calories: 290kcalCarbohydrates: 60gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 18mgPotassium: 61mgFiber: 1gSugar: 33gVitamin A: 66IUVitamin C: 2mgCalcium: 16mgIron: 2mg
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