How about some light crunchy pieces of fried pastry dough with honey and cinnamon drizzled over them? Sounds good right?! Does this recipe sound familiar to anyone? This yummy recipe is called- δίπλες, pronounced thee-ples.
Diples (Δίπλες) (Fried honey pastry.)
6 tablespoons of ouzo
2 tablespoons of olive oil
2 tablespoons of sugar
5 ounces of sugar
1 teaspoon of baking powder
5 cups of flour
oil for frying
In a large bowl beat eggs, ouzo, juice, sugar, and oil, adding baking powder and enough flour to make a stiff dough. Knead well for 5 minutes, adding more flour if needed until the dough is smooth and not sticky. Place in a bowl and cover.( For about 30 minutes.)
Work with pieces of dough, about the size of your fist. Roll out the dough using a floured rolling pin into long pieces, about 30-36 inches long and 5 inches wide, sprinkling with flour if needed to keep it dry. Cut lengthwise into strips 1 inch wide using a fluted pastry wheel.
Loop the long strip of dough loosely around two fingers, then three, then all four to make a loose spiral shape. You can really make any shape you like, but the traditional diples are a spiral shape.
Drop into a deep fryer or in a pan with plenty of oil inside. The dough is very thin, and when it starts to fry in the oil, it tends to loose it’s spiral shape. You can use a fork to keep the spiral in shape by turning the diples once in a while. Cook until lightly golden brown, then drain on a plate lined with a paper towel.
Drizzle these tasty pastries with honey, and sprinkle with a cinnamon and walnut mixture.
Diples can be served warmed or at room temperature. I love to try to venture out and add some nutella to the top. 🙂