Diples, which we made with some ladies at Penelope’s house in Stoupa, are 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 container for months!
- 3 eggs
- 55 g (¼ cup) sugar
- 300 g (2 cups) plain flour
- 1 tbsp oil, to oil hands
- extra virgin olive oil, for frying
- 350 g (1 cup) honey
- 220 g (1 cup) sugar
- 3 tsp orange juice
- 125 ml (½ cup) water
- ½ cinnamon stick
- 2 cloves
- ground walnuts
- sugared almonds
- edible flowers
- ground cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 minutes
1. 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.
2. 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 8 cm x 10 cm strips. Pinch the two sides of each strip together at 2-3 cm 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. 13 cm) and then cut into lengths of around 12 cm.
3. Heat extra virgin olive oil in a large, wide frying pan to a depth of 7 cm. 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 paper towel.
4. 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.
5. Serve diples decorated with ground walnuts, sugared almonds and edible flower petals, dusted with cinnamon.