Introduction
Diples are a celebratory Greek dessert originating from the Peloponnese, consisting of thin sheets of dough that are folded and deep fried until they become incredibly light and crisp. The name comes from the Greek word for "folds," referring to the technique where the dough is carefully manipulated with forks in hot oil to create a cylindrical or scrolled shape. Once the golden ribbons are drained, they are drizzled with a warm honey syrup and generously sprinkled with crushed walnuts and ground cinnamon. These delicate pastries are a traditional staple at weddings, baptisms, and New Year celebrations because the honey symbolizes a sweet life and the folds represent the swaddling clothes of the infant Christ. Achieving the perfect texture requires rolling the dough to a paper thin consistency, ensuring that the finished pastry is brittle enough to shatter delightfully with every bite while remaining light as air.
Ingredients
The Dough
5 large eggs
1/2 tsp baking soda
1/2 tsp salt
1 tbsp olive oil
1 tbsp ouzo or brandy
3 to 4 cups all-purpose flour (as much as needed for a stiff dough)
Vegetable oil for deep frying
The Syrup
2 cups honey (preferably thyme honey)
1 cup sugar
1 cup water
1 cinnamon stick
1 tsp lemon juice
The Finishing Touches
1 cup walnuts, finely chopped
Ground cinnamon for dusting
Extra honey for drizzling (optional)
Preperation
Dough: Whisk the eggs and sugar together before gradually adding the flour and a splash of ouzo or cognac to create a firm, smooth dough.
Rolling: Use a pasta machine or a rolling pin to stretch the dough into paper thin sheets before cutting them into long rectangles.
Oil: Fill a deep pot with a neutral vegetable oil and heat it until a small piece of dough sizzles and rises instantly to the surface.
Shaping: Have two large forks ready to quickly fold and roll the dough into cylinders as soon as it hits the hot oil.
Syrup: Simmer the honey, sugar, and water with a cinnamon stick to create a light syrup for dipping the cooled pastries.
Step by Step
The Dough: Whisk together eggs, a splash of brandy, and a little sugar in a large bowl. Gradually incorporate fine flour and a pinch of salt, kneading until the dough is firm, smooth, and very elastic.
The Resting: Cover the dough and let it rest for at least 30 minutes. This relaxes the gluten, which is essential for rolling the dough into the paper thin sheets required for a light, bubbly texture.
The Rolling: Divide the dough into smaller balls and roll them out using a pasta machine or a long rolling pin until they are nearly transparent. Cut the thin sheets into long, wide rectangles.
The Frying: Heat a deep pot with a generous amount of neutral vegetable oil. Drop one dough rectangle into the hot oil and immediately use two large forks to catch one end and roll the dough onto itself, creating a multi layered cylinder or scroll.
The Technique: Hold the roll in the oil for a few seconds until it sets in its shape and becomes crisp and golden. Transfer the fried pastry to a plate lined with paper towels to drain.
The Syrup: Combine honey, sugar, and water in a saucepan and simmer for a few minutes to create a light syrup. Dip the cold pastries into the hot syrup one by one, ensuring they are evenly coated.
Finishing: Arrange the diples on a platter and sprinkle generously with crushed walnuts and ground cinnamon. Serve immediately to enjoy the contrast between the sticky honey and the brittle, crunchy pastry.
Origin:
Peloponnese
Diet
Vegetarian, Contains Nuts
Equipment Needed:
Rolling pin or pasta machine, Deep frying pan, Two forks (for folding).
Cultural History
Diples are a quintessential celebratory sweet from the Peloponnese, taking their name from the Greek word for "folds" which describes their intricate, scrolled shape. The dessert consists of a thin, elastic dough made from flour and eggs that is rolled out into delicate sheets, cut into strips, and expertly folded or rolled while being deep-fried in hot olive oil to create a light and bubbly texture. Once golden and crisp, the pastry is drenched in a warm honey syrup and finished with a generous dusting of crushed walnuts and ground cinnamon. Historically served at weddings and baptisms to symbolize the sweetness and many folds of a happy life, Diples remain a festive centerpiece that showcases the technical skill of the home cook and the timeless Mediterranean pairing of honey and nuts.
Yiayias Secret
The secret to shattering, light-as-air Diples is the addition of a small amount of raki or ouzo to the dough. The alcohol inhibits gluten development and evaporates instantly in the hot oil, creating those signature tiny bubbles that give the pastry its delicate, honeycomb texture. You must roll the dough until it is paper-thin; if it is too thick, the Diples will be chewy rather than crisp.
The frying technique requires speed and precision. Use two long forks to catch the edge of the dough strip as it hits the shimmering oil, rolling it quickly into a cylinder or a "fold" before it hardens. Once they are golden, drain them vertically to remove any trapped oil. The final magic is the honey soak. Use a warm, thin syrup made from thyme honey and a splash of water, then immediately shower them with toasted crushed walnuts and plenty of cinnamon. This ensures the sweetness clings to the folds without making the pastry soggy.
Substitution Notes
The Dough: The signature lightness comes from a high ratio of eggs to flour. To ensure the dough is easy to handle and crisp, add a splash of Ouzo or fresh orange juice. If you are looking for a dairy-free version, use vegetable oil instead of butter in the dough, though the flavor will be more neutral.
The Technique: Creating the "folds" requires frying the dough in hot vegetable oil or light olive oil while simultaneously rolling it with two forks. If this is too difficult, you can cut the dough into bow-tie shapes or simple rectangles, which will still provide the same flavor and crunch.
The Syrup: A combination of honey, sugar, and water is used to glaze the fried dough. Thyme honey is the classic choice for its floral depth. You can substitute maple syrup or agave for a different sweetness, but the syrup must be simmered with a cinnamon stick to achieve the traditional warm aroma.
The Toppings: Crushed walnuts are the traditional garnish, providing a bitter-sweet crunch. You can substitute with toasted sesame seeds, chopped pistachios, or a dusting of ground cinnamon. For a modern twist, a drizzle of melted dark chocolate can be added over the honey.
The Texture: To keep Diples crispy, ensure they are completely cool before dipping them into the hot syrup. Storing them in an airtight container is essential, as they absorb moisture from the air quickly and can become chewy rather than brittle.
Wine Pairings
Diples are festive, golden-fried thin sheets of dough folded into intricate shapes and drenched in warm honey syrup, topped with crushed walnuts and cinnamon.
Dessert Wine (The Traditional Choice): A Muscat of Samos or a Vin Santo is the classic accompaniment, as the honeyed notes and dried fruit flavors perfectly mirror the syrup. The natural acidity in these wines also helps balance the richness of the fried dough.
Sparkling Wine: A Moscato d’Asti provides a light, floral effervescence that lifts the weight of the syrup. Its low alcohol and bubbles create a refreshing contrast to the dense, crunchy texture of the pastry.
The Contrast: A glass of Tsipouro or Mastiha liqueur offers a clean, herbal finish that cuts right through the sugar, highlighting the earthiness of the walnuts and the spice of the cinnamon.
Storage Instructions
Refrigeration: Store Diples in an airtight container at room temperature for up to 1 week. If they are stored in the refrigerator, they can last for up to 2 weeks, though the cold may cause the honey syrup to thicken or the pastry to lose some of its delicate crunch.
Freezing (Cooked): You can freeze the fried, unsyruped dough for up to 2 months in a rigid container to prevent breakage. It is not recommended to freeze them once they have been dipped in syrup, as the moisture will make the pastry soggy and sticky upon thawing.
Freezing (Unbaked): The raw dough can be wrapped tightly in plastic wrap and frozen for up to 1 month. Thaw the dough completely in the refrigerator before rolling it out very thinly and frying.
Reheating: Diples are best served at room temperature. If they have been refrigerated and the honey has hardened, let them sit at room temperature for 30 minutes. Do not reheat in the oven or microwave, as this will cause the honey syrup to melt off and make the thin pastry limp.
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