Diples
Ingredients
- 400 g flour
- 4 eggs
- 2 tbsp ouzo
- 1 tbsp sugar
- 2 tbsp olive oil
- pinch of salt
- 150 ml orange juice
- olive oil, for frying
- Syrup: honey, sugar, water, cinnamon stick, lemon juice
- chopped walnuts and cinnamon, to finish
Popular around Greek weddings and Christmas, diples take their name from the Greek word for 'fold.' A simple egg-and-ouzo dough is rolled paper-thin, cut into strips, and fried briefly in olive oil while being folded or twisted with two forks into ribbon or bow shapes. Once fried, they're drizzled with warm honey syrup and topped with chopped walnuts and cinnamon.
Method
Whisk the eggs, ouzo, sugar, olive oil and orange juice together.
Gradually work in the flour and salt to form a soft, non-sticky dough, kneading briefly.
Rest the dough for about 30 minutes.
Roll the dough as thin as possible and cut into strips.
Heat olive oil for frying; place a strip in the oil and use two forks to quickly fold and shape it into a ribbon or bow as it fries, about 1-2 minutes.
Drain the fried pieces on paper towels.
Make the syrup by heating honey, sugar, water, cinnamon stick and lemon juice, simmering a few minutes.
Drizzle the warm syrup generously over the fried diples and sprinkle with chopped walnuts and cinnamon before serving.
