Finger Lickin’ Diples

Christmas heart warming syrupy delight

Chef: Maria Hapsoula 

Preparation & Cooking time: 60'

Serves: 30

Diples are a crackling, honey-soaked confection of fried dough traditionally served at Christmas and wedding feasts, and once a special treat to celebrate the birth of a boy.


To make the dough, mix all the ingredients (except the walnuts) in a bowl and knead until you can roll it into a bread-like ball. Cover with cling film and rest for 15 minutes. Separate into small balls and roll each one out into a thin sheet. Cut into strips of 10×6 centimeters, using any excess dough by kneading it together to make another strip. You should get approximately 30 pieces in total.

Meanwhile, in a large saucepan or deep fryer heat the oil over medium heat until almost sizzling. There are two ways of preparing diples: The simpler one is to fry the strips on either side until golden; this can be done in a simple frying pan. The trickier method, though more traditional, is to fry on one side and then turn over, quickly using two forks to fold in one end of the strip so it forms a loose cylinder. This requires some skill as it needs to be done before the diples become too crunchy and break. Remove each piece to a platter lined with kitchen paper to absorb excess oil. Allow them to cool.

In the meantime, prepare the syrup in a smaller saucepan by mixing all the ingredients and boiling until it thickens just enough to stick to the back of a metal spoon. Remove from heat and chill slightly. Dip each of the diples into the syrup and then add a sprinkling of walnuts.


For the dough:

  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • 1 tbsp sugar
  • 3 egg yolks, beaten
  • ¼ cup milk
  • 2 tbsp butter, melted
  • 2 tbsp ouzo
  • Zest of half an orange
  • 50 gr walnuts, crushed
  • Frying oil

For the syrup:

  • ¼ cup water
  • ½ cup sugar
  • 1 tbsp honey

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