Diples

Ingredients for 15 servings:

• 2 eggs
• 2 egg yolks
• ¼ tsp baking powder
• 1 pinch of salt
• ½ orange(s), juice and grated peel
• 500 g flour, possibly only 400 g
• Oil (sunflower oil) for frying
• syrup
• 500 g honey (from thyme flowers)
• 125 g sugar
• 250 ml water
• Cinnamon and
• Walnuts, coarsely grated, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

traditional Greek pastries for Christmas, but also for weddings

Beat the eggs, egg yolks, and bread crumbs with a stand mixer for 20 minutes. Without stopping stirring, add the orange zest and juice. Then add the flour and knead until a medium-stiff dough forms. Divide the dough into two portions and let it rest in the refrigerator, wrapped in plastic wrap, for 2-3 hours. Then, sprinkle some flour on both your work surface and your hands, and using a thin rolling pin, roll the dough out into a thin sheet (grey sheet). (If the dough is sticky, do not add any flour; just flour your hands and work surface). Using a pastry cutter, cut the rolled-out dough into strips approximately 6 cm wide and 15 cm long. Twist these strips around a fork and dip them in oil. Fry until the dipla rises and becomes golden brown. Repeat with all the strips. Place on paper towels to absorb any excess oil. Boil the syrup ingredients until it reaches a medium consistency (about 8 minutes over medium-low heat), let it cool, and pour it over the cooled Diples. Sprinkle with walnuts and, if desired, cinnamon.