Traditionally made for celebrations and special occasions, these deep-fried pastries drizzled with honey are also known as diples. They are made throughout Greece and the shapes vary across the country, from bow ties to curly spirals.

Makes
16

Preparation

1hr

Cooking

20min

Skill level

Mid
By
Average: 4.2 (12 votes)
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Ingredients

  • 4 eggs, separated
  • 1 tbsp caster sugar
  • 450 g (3 cups) plain flour
  • 1 tsp baking powder
  • 2 tbsp olive oil
  • vegetable oil, to deep-fry
  • 60 g (½ cup) finely chopped walnuts
  • ½ tsp ground cinnamon

 

Syrup

  • 175 g (½ cup) honey
  • 1 lemon, zested

Cook's notes

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.

Instructions

Resting time 1 hour
You will need a pasta machine for this recipe.

Beat egg yolks and sugar together until pale. In a separate clean bowl, whisk egg whites to stiff peaks. Fold yolk mixture into egg whites then fold flour, baking powder, olive oil and 1 tablespoon of cold water. Using an electric mixer fitted with a dough hook, knead for 5 minutes or until smooth and combined. Cover in plastic wrap and set aside to rest for 30 minutes.

Divide dough into 8 equal pieces. Working one piece at a time, lightly dust with flour then roll out using a pasta machine until you reach the second thinnest setting. Cut into 2 x 60 cm x 4 cm strips using a fluted pastry cutter. Lightly flour your hands and, working one piece at a time, hold one end between your thumb and forefinger and wind in large loops around your fingers to form a spiral. Pinch to seal. Place on a lightly floured tray.

Fill a saucepan or deep-fryer one-third full with oil and heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, carefully lower pastries into oil and cook, turning halfway, for 4 minutes or until crisp and golden. Drain on paper towel and allow to cool slightly.

To make syrup, place honey and lemon zest in a saucepan over medium-low heat for 2 minutes or until melted and warmed through. Drizzle over fried pastries, then scatter with walnuts and cinnamon.

 

 

Photography by Brett Stevens. Food preparation Phoebe Wood. Styling Anita Jokovich.

 

As seen in Feast magazine, July 2014, Issue 33.