“Diples” means something like “a folded dessert”. They are thin -folded into a crispy package- sheets of dough that are fried and then drizzled with honey and dusted with cinnamon and ground walnuts. They are a traditional Christmas or wedding dessert.
Serves: 30 pieces Preparation time: 45′ + 3h resting Cooks in: 30′ Ready in: 1:15′
2 egg yolks
2 whole eggs
1/2 tsp baking soda
1/4 cup orange juice
1 orange, zested
1+3/4 cups flour (all-purpose)
1/3 tsp salt
olive oil or vegetable oil (for frying)
ground cinnamon, honey and walnuts for garnishing
Sift flour, salt and baking soda into a bowl and set aside. With a stand or hand mixer beat egg yolks and whole eggs on high speed until fluffy, thick and smooth, for 4-5 minutes.Combine orange juice and soda. With the mixer running, add to the egg mixture until incorporated.
Add flour in batches and orange zest, until dough doesn’t stick to the sides of the bowl.
Knead with your dough attaching your dough hook. If not, turn the dough out on to a lightly floured surface and knead by hand, until it has a smooth and elastic texture, for 5-8 minutes. Separate dough into 2 pieces, cover with plastic wrap and chill for 3-4 hours.
Roll out ball into rectangles about the size of a sheet pan. The dough should be very thin. Using a rolling cutter, cut the dough into sheets 5 inches wide and 10 inches long. Lay on a tray separated by wax paper sheets.
Heat oil until shimmering but not smoking hot. Place a dough sheet in the hot oil and fry until both sides are a light golden color. Drain on kitchen paper. Continue with the rest of the diples.
Place the diples on a serving platter and drizzle with runny honey and sprinkle with chopped walnuts and ground cinnamon.
Και η ελληνική συνταγή: Δίπλες παραδοσιακές