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Diples
Greek Honey Scrolls
Diples are traditional Greek honey scrolls made from thinly rolled fried dough, drenched in a sweet honey syrup, and often topped with crushed walnuts and cinnamon. They are a popular treat during holidays like Christmas and are also served at weddings.
đ§ Ingredienser
- 400 g All-purpose flour
- 5 Large eggs
- 60 ml Fresh orange juice
- 300 ml Honey
- 100 ml Water
- 1 tsp Ground cinnamon
- 1 tsp Lemon zest
- for frying Vegetable oil or other neutral oil
- 100 g Walnuts
- for topping Ground cinnamon
đšâđł Instruktioner
- 1
Prepare the dough: In a large bowl, whisk together the flour and a pinch of salt. Make a well in the center and crack in the eggs. Gradually add the strained orange juice, mixing with your hands or a wooden spoon until a firm, cohesive dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic. Cover the dough tightly with plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
â±ïž 10 minutes active, 30 minutes resting - 2
Prepare the honey syrup: While the dough rests, combine the honey, water, 1 tsp ground cinnamon, and optional lemon zest in a medium saucepan. Bring to a gentle simmer over medium heat, stirring until the honey is dissolved. Reduce the heat to low and let it simmer very gently for about 5-10 minutes to thicken slightly. Remove from heat and set aside. Keep it warm.
â±ïž 15 minutes - 3
Shape the diples: Divide the rested dough into 4-6 portions. Working with one portion at a time (keep the others covered), roll it out on a lightly floured surface as thinly as possible, aiming for a thickness of about 1-2 mm. You can use a pasta machine for this if available. Cut the thin dough sheets into strips about 2-3 cm wide and 15-20 cm long. Alternatively, cut into diamond or rectangular shapes.
â±ïž 20 minutes - 4
Fry the dough: Heat about 5-7 cm of vegetable oil in a deep pot or Dutch oven over medium-high heat to 175°C (350°F). Test the oil temperature by dropping a small piece of dough; it should sizzle immediately and float to the surface. Working in batches to avoid overcrowding, carefully place a strip of dough into the hot oil. Using two forks, quickly twist and fold the dough as it fries to create a scroll or ruffle shape. Fry for about 1-2 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain briefly on paper towels.
â±ïž 20 minutes - 5
Soak and garnish: While the fried diples are still warm, dip them into the warm honey syrup, ensuring they are well coated. Alternatively, you can spoon the warm syrup over them. Place the syruped diples on a serving platter. Immediately sprinkle generously with the finely chopped walnuts and a dusting of ground cinnamon. Allow them to cool slightly before serving.
â±ïž 10 minutes
đĄ Proffstips
- âAchieving the paper-thin dough and the characteristic scroll shape requires practice. Don't be discouraged if your first attempts aren't perfect!
- âEnsure the oil is at the correct temperature for frying; too low and the diples will be greasy, too high and they will burn before cooking through.
- âKeep the honey syrup warm but not boiling when dipping the fried dough to ensure proper absorption.
- âDiples are a specialty from the Peloponnese region of Greece.
- âThese are traditionally made for Christmas and weddings, symbolizing good fortune and sweetness.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Experiment with different shapes by folding or cutting the dough in various ways.
- For a richer syrup, add a strip of lemon peel or a star anise pod while simmering.
- Some recipes include a tablespoon of ouzo or brandy in the dough for added flavor.