Diples (Honey Rolls)
Yummy, delicious deep fried thin pasty dough; topped with a syrup along with cinnamon and ground nuts.
It is going to take some practice the first few times. You can actually make different shapes too.
I tried taking pictures so that you can see how it is a wrapped thin dough; sorta like ribbon.
Now, when I make this I will take step by step pics.
I hope you enjoy and have fun making them. Those of you that have made homemade pasta shouldn't have too much trouble making these. :-)
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- 12 medium
- eggs, 12 yolks and 6 whites
- 1/3 c
- 1 Tbsp
- ouzo (ouzo is an anise-flavored aperitif.) ~~~this is optional
- 2 Tbsp
- fresh lemon juice
- 1/3 c
- 2 tsp
- baking powder
- 1 Tbsp
- 5 - 7 c
- all purpose flour
- vegetable oil, mazola or any other type -- enough to fill your frying pan almost 1/2 full (about 2-3 cups)
- 1 c
- 2 c
- 1 c
- 1 1/2 Tbsp
- fresh lemon juice ---to prevent it to getting sugarery.
- 1/2 medium
- orange or lemon
- cinnamon and sugar mixture
- ground nuts, walnuts mostly used
- combine this together to sprinkle over diples
DOUGH FOR DIPLES
FOR FRYING THE DOUGH
Knead dough on floured board until smooth. Form dough into balls. Cover for 1 hour. Roll dough paper thin and cut in 4X6 inch strips.
[If working by yourself, after rolling out the individual dough into paper thin strips put it on a lightly floured saran wrap. and cover with a towel so they do not dry out.]
Or you can use a pasta machine to make your strips.
The classic Greek drink Ouzo is made from a precise combination of pressed grapes and herbs and berries including aniseed, licorice, mint, wintergreen, fennel and hazelnut.
Ouzo is usually served as an aperitif, but is also used in some mixed drinks and cocktails.
When mixing Ouzo with water it will turn whitish and opaque. The reason is that the anise oil dissolves and becomes invisible when mixed with a conventional alcohol content, but as soon as the alcohol content is reduced, the essential oils transform into white crystals, which you cannot see through.