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Greek Diples

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  Egg yolks 5
  Egg 1
  Butter 1⁄4 Cup (4 tbs), cooled
  Finely shredded orange peel 1 Teaspoon
  Orange juice 1⁄4 Cup (4 tbs)
  Brandy 2 Tablespoon
  Lemon juice 1 Tablespoon
  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 Teaspoon
  Oil 2 Cup (32 tbs) (For Frying)
  Honey 1 Cup (16 tbs)
  Water 2 Tablespoon
  Ground cinnamon To Taste
  Ground walnuts 3⁄4 Cup (12 tbs)

In small mixer bowl beat egg yolks and egg at high speed on electric mixer about 4 minutes or till thick and lemon-colored.
Stir in butter, orange peel, orange juice, brandy, and lemon juice.
Stir together 2 cups of the flour and the baking powder.
Stir into egg mixture.
Stir in as much of the remaining flour as you can mix in using a spoon.
On a lightly floured surface knead in remaining flour to make a moderately stiff dough.
Continue kneading till dough is smooth and elastic (about 5 to 8 minutes).
Divide dough into quarters.
Cover; let rest 10 minutes.
Roll each quarter to a 16-inch square.
If dough is difficult to roll, cover and let rest a few minutes more.
Cut dough into 4-inch squares.
Drop one square into deep hot oil (360°F).
Slip dough between tines of a long-tined fork and quickly twist dough into a roll, using a second fork to guide the dough.
Continue cooking till roll is browned, turning once.
Transfer to paper toweling; remove fork.
Repeat with remaining dough squares.
Store in a covered container.
Just before serving, combine honey and water in a saucepan.
Heat just till warm.
Dip the desired number of rolls, one at a time, in syrup.
Sprinkle with cinnamon and walnuts.

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