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Diples, Christmas Honey rolls

Traditional Greek Christmas recipes
Course: Dessert
Cuisine: Greek

Ingredients

  • 5 eggs
  • 500 gr all purpose flour plus extra for rolling
  • The rind of ½ an unwaxed lemon
  • 1 shoot of ouzo or liqueur
  • 1 ½ tspn of sugar
  • A pinch of salt
  • ½ tspn of vanilla essence
  • ½ tspn baking powder
  • Vegetable oil for frying
  • For the syrup
  • 500 ml water
  • 250 sugar
  • 250 honey
  • 1 cinnamon stick
  • 1 unwaxed lemon peel and juice

Instructions

  • In a large bowl whisk the eggs, add the liqueur and the vanilla essence.
  • Follow by whisking in the sugar and a pinch of salt.
  • In a different bowl sift in the flour, make a well in the center and add the eggs along with the lemon rind.
  • Using your hands kneed the dough until firm, but do not overwork.
  • Cover the dough with plastic wrap and let it rest for at least 1hr (you can rest it for up to 12 hours).
  • To roll out the dough, separate in smaller batches. Use a very thin wooden rolling pin and have some extra flour at the ready.
  • Lightly dust your working surface and proceed with opening the dough in circular manner. To achieve a circular shape, turn the dough around and roll it out from different sides as if following the quarters of a clock. Remember to dust with just a bit of flour often so that it doesn’t stick to your surface. Make your filo as thin as you can.
  • When rolled out, the dough should stay covered until they heat the frying oil - slightly damp clean tea towels will do the trick.
  • To shape, cut each filo in thin strips approximately 10 x 20 cm. For the bow shape, you simply fold each cut out and fold in 0.5 cm. Think of it like a fan. Make a pinch in the middle and twist to create the bow.
  • To fry
  • Place in a deep pan generous vegetable oil and heat it up.
  • Lower in the frying oil a bow shape at a time, without crowding them. Each bow will need a minute each side to turn golden.
  • Remove with a slotted spoon and drain on kitchen towels to get rid off the excess oil.
  • For the syrup
  • Place in a pot the water, honey, sugar, cinnamon stick and lemon peel and bring to the boil. Skim and froth and lower the heat to medium – it should be ready within 7-8 minutes. Remember to add the lemon juice a couple of minutes before your honey syrup is ready. Remove from the fire and let set.
  • To serve
  • Once fried, you can keep diples in an air tight container. Make a honey syrup, dip them in once they rich room temperature and add the walnuts. You can use some extra honey when serving.

Notes

Note: Remember to have a few damp tea towels to cover the dough once rolled out