A traditional dessert, directly connected to the Christmas feast. In most regions of the Peloponnese, of course, they make it all year round, on special occasions, wedding and engagement party celebrations. Step 1: Prepare the dough. Place the flour in a basin and make a hollow in the middle. Break the eggs into a bowl and beat, while at the same time, gradually adding the orange juice, the zest, the liqueur, the sugar and the salt. Once you have beaten the ingredients well, empty the mixture into the flour, in the hollow, and start kneading well, until it becomes a firm dough. Refrigerate the dough for 1 hour so that it sets. Step 2: Prepare the syrup. Place the water, the honey, the sugar and the olive oil in a saucepan and boil for 5 minutes. Keep the syrup warm. Step 3: Prepare the ingredients for sprinkling over the diples. Place the walnuts, the coriander, the cloves and the cinnamon in a bowl and mix well. Put it aside for later. Step 4: Prepare the diples. Heat the olive oil in a deep saucepan. Remove the dough from the refrigerator, spread it out in a thin sheet and then cut it into square pieces. As soon as the oil is warm enough, take a square piece and dip it into the oil, turn it over on the other side immediately and almost instantly stick the fork in the one end and roll it up. Use a second fork to keep the dough for a while so that it won't open. Remove the diples and leave them on a cooling rack to drain. Follow the same procedure with the rest of the dough. Step 5: Dip the diples into hot syrup for a few seconds and then arrange them on a platter. When you finish with the first layer, sprinkle with the walnut mixture and continue adding layers of diples. Follow the same procedure with the rest of the diples as well.
Ingredients list for 12 servnings: 1Kg flour (refined) 10 eggs 1 the juice & zest of orange 50g homemade orange liqueur 1tsp sugar 1/2tsp salt 1L water 1Kg honey from Mantineia 2tsp olive oil Koroneiko from Messinia 400g walnuts (coarsely chopped) 1tsp ground cinnamon 1/2tsp ground cloves 1tsp whole coriander (crushed) olive oil for the frying part
recipe by Yoleni's see original article here