Diples are a wonderful Greek dessert to make on special occasions. The dough is rolled into long, thin strips, fried in hot oil and then dipped in syrup. It is best to prepare and fry the dough a couple of days before you add the syrup. Frying the diples takes a bit of practice, but once you become more experienced you might try frying the diples in fancy shapes.
For the dough
12 egg yolks
6 egg whites
1/3 cup of sugar
1 tablespoon of ouzo
2 tablespoons of lemon juice
1 heaping teaspoon of baking powder
1/3 cup of milk
1 tablespoon of vanilla
7 cups of all-purpose flour
Vegetable oil for frying (about 2-3 cups)
For the syrup
1 8-ounce glass of sugar
2 cups of water
1 cup of honey
Half an orange or lemon
2 sticks of cinnamon
A pinch of cloves
1 tablespoon of lemon juice
For the garnish
A handful of walnuts (finely grounded)
1 tablespoon of cinnamon
1 tablespoon of sugar
Using an electric blender beat the egg yolks and egg whites together. Add the sugar, ouzo, lemon juice, and milk. As you continue to blend the ingredients, add the baking powder (be sure to mix it with some flour), vanilla, and slowly add the rest of the flour. Once you have finished adding the flour, you will need to knead the dough with your hands. Once you finished kneading the dough, allow it to rest in the bowl for about 10 minutes.
Fill a deep-frying pan with 2 inches of oil and set on the stove at a low heat.
Sprinkle flour on your countertop and roll the dough into 2 inch balls. Flatten the balls and run each strip through your pasta maker until they form long, thin strips. As you continue to shape the dough, cover the strips with a slightly damp cloth in order to prevent the dough from drying out.
Once you have prepared the flatten strips of dough, you can begin to fry the diples. Drops the strips into the hot oil – one at a time – turn immediately using two forks, and roll into a cylinder. Remove from the oil when golden and drain on paper towels and cool.
To make the syrup you need to mix the sugar, water, and honey together in a medium size saucepan. Add half a lemon (or orange), about 5-6 cloves, and 2 cinnamon sticks and bring it to a boil. Let it boil for about 15-20 minutes. To see if the syrup is ready you can test it by placing a small drop of the syrup on your stove-top and feel it with your finger. If it has a nice body to it, it’s ready. Add 1 tablespoon of lemon juice to help it stay nice and smooth after it cools down.
Please note that in this video Eva uses pre-prepared syrup. If you would like to view Eva making the syrup, please watch the baklava video. The same syrup that is used to make the baklava is used for the diples.
Combine the finely grounded walnuts, sugar and cinnamon together in a small bowl.
Dip each honey roll in the hot syrup. Place the diples on a plate and sprinkle with the walnut mixture.