This is such a fun post for me because I adore diples. What are diples you ask?
Diples or thiples come from the Peloponnese region of Greece. My father has a huge appreciation for these yummy Greek pastries. Diples in Greek means “fold.” These Greek fried pastries are typically rolled out very thin, and shaped into a curly spiral shape. But today I wanted to share a healthier way of making diples and using the bow tie shape method. I hope you enjoy these as much as we do. 🙂
Side Note: Please keep in mind that diples are made using various techniques depending on what region you are from in Greece.
- 1 cup all-purpose flour
- 1/4 teaspoon of baking powder
- 1 egg
- 1/2 teaspoon of orange liqueur
- 1 teaspoon of lemon juice
- Pinch of sea salt
- Warm water
- 1 teaspoon of vanilla flavoring
- Honey for drizzling
- Chopped walnuts
- Olive oil
- In a large bowl mix the flour, baking powder, and salt together.
- In another bowl mix together the egg, liqueur, lemon juice, warm water, and vanilla flavoring. Whisk to combine all together.
- Add the flour mixture to the liquid mixture and fold to combine. If you find the dough being too dry, you can add a little bit of warm water to the mixture.
- Knead the dough on a lightly floured surface until the dough is soft.
- Place dough in plastic wrap and set aside for 20 minutes.
- On a lightly floured surface roll out the dough until it is about 1/4 of an inch. This is key so the pastry will puff up while in the hot oil.
- Cut the dough into 18 rectangles. About 2 inches by 4 inches in size. I like to shape my diples into bow ties, this way you have a bigger batch of diples. (See photo for example.)
- Place olive oil over medium heat in a large pan. Place 5 bow ties into the hot oil, frying until each side is golden brown. Remove with slotted spoon, and place onto a plate lined with paper towels.
- To serve- Drizzle honey over the top of the fried dough, along with cinnamon and walnuts.