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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.
Enjoy!
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These look really wonderful. Feel free to send one my way :)
I saw these out in the blogosphere and just have to try them. Thanks for demistifying them for me:D
Every time I’m on your site, I’m bowled away at how charming and cute your relatives are. Great site.
looks delicious!
happy new year!
first time to ur blog and it is very nice!
do visit my blog when u find time and join in the savory event going in my blog!
Don’t these look fantastic. I’m such a sucker for Greek pastries.
Wow do these ever look amazing! Greek food intrigues me. I’ve never really attempted to cook Greek food before, but you make me want to! Thank you so much for the step by step instructions! Thanks for stopping by my blog too! I’ve bookmarked your site and will be back again and again. I’m passing it along to my son and daughter in law also, who love Greek food.
my wonderful mum passed away over 3 years ago and there were soooo many recipes i did not have from her. your website has been a wonderful source for dishes my mum use to make. I feel like I have a part of her back again. thank you from the depths of my heart.
I made diples today followed thia evas recipe and i must say they turned out amazingly, and tasted even better than what i thought they would… thanks again.
Hi everyone,
We’re so glad everyone is enjoying the site! Marigo, I was so touched to read your comment. Let us know if there are any particular recipes you would like us to do.
Take care and have a great 2009 everyone!
Gosh The Greek desserts never fail to tempt!
Hi again, I would love to see a recipe for yemista, stuffed peppers and egglants maybe??
Maybe a nice recipe for skordalia, garlic sauce??
Love your website, keep up the great work, love to see more of thia eva….she is so lovely and reminds me of my late mum and how she cooked.
Hi Marigo, sure we will definitely do a video for yemista after Easter.
take care
I just made some Diples from a recipe in a cookbook put out by the Annunciation Church in Lancaster PA. I wasn’t sure if I had done it correctly, so I went online and found your website. You are charming and I will return to your site for some more Greek cooking tutelage! Thank you!
I have that cookbook as well, it’s great isn’t it! Welcome to the site!