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- Cuisine: Greek
- Prep Time: 40 min(s)
- Cook Time: 15 min(s)
- Makes 15-20
Made with some ladies at Penelope’s house in Stoupa, these made in very large quantities in Greece and offered at celebrations: weddings, baptisms, the opening of a new shop or moving house. Women always work in groups when they can be making upward of 300 or more. They also keep in an airtight tin for months!
Ingredients
3 eggs¼ cup sugar
2 cups plain flour
1 tbsp oil, to oil hands
Extra virgin olive oil, for frying
Syrup
1 cup (350g) honey
1 cups (220g) sugar
3/4 tbsp (15ml) orange juice
½ cup (125ml) water
½ cinnamon stick
2 cloves
To serve
Ground walnuts
Sugared almonds
Edible flowers
Ground cinnamon
Preparation
Whisk the eggs vigorously until pale. Add sugar and continue whisking until the sugar is dissolved. Slowly add the flour whisking constantly until a dough forms. Oil your hands and knead the dough until smooth. Wrap in plastic wrap and rest for 30 minutes.Divide the dough in half. Roll each half until thin or else use a pasta machine. To test if it is thin enough, when you lift a corner of the dough and gently blow under it, it should lift. Using a serrated pastry cutter, cut the dough into 8cm x 10cm strips. Pinch the two sides of each strip together at 2-3cm intervals and pull into circles, squeezing together to make firm. They will look like frilly rosettes. A much simpler way is to roll the dough out the width of a pasta machine (approx 13cm) and then cut into lengths of around 12cm.
Heat extra virgin olive oil in a large, wide frying pan to a depth of 7cm. Drop the prepared rosette diples in the pan a couple at a time and cook until a gentle golden colour, rolling over to cook both sides. If you are using the flat shapes, hold one edge with tongs and place in the hot oil. As they start to puff, roll into cylinder shapes. This can be done with another pair of tongs or in Greece they use a long carving fork and a spatula. Drain on absorbent paper.
Place syrup ingredients in a large saucepan and cook over low heat until hot. Dip the diples in hot syrup, making sure they are completely coated. Drain.
Serve diples decorated with ground walnuts, sugared almonds, edible flower petals, dusted with cinnamon.
If you enjoyed this Diples recipe then browse more Greek recipes, dessert recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.
Greek Restaurants
Displaying 10 of 235 Greek Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Cellar 47 | Shepparton | |
| 2. | Santorini Hawthorn | Hawthorn | |
| 3. | Lemnos Taverna | Prahran | |
| 4. | Triselies | Katoomba | |
| 5. | Saffron | Manuka | |
| 6. | Yots Greek Taverna | Larrakeyah | |
| 7. | Eros Ouzeri | Adelaide | |
| 8. | Estia | Henley Beach | |
| 9. | George's Greek Tavern | Malvern East | |
| 10. | Greek Spot | Hawthorn |
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