This diples recipe is a Greek dessert and great for the baker that likes to try new things, this would be a fun one to sample.
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For the Syrup
In a small saucepan set over medium heat, combine the honey and water. Heat gently until honey has dissolved. Set aside.
For the pastry
Line a plate with a few layers of paper towels and set aside.
In a medium bowl, sift together the flour and baking powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and whole egg on high speed. Beat for about 4 -5 minutes, until the eggs are thick and smooth.
In a small bowl, combine the melted butter, orange juice, and brandy.
In a steady stream with the mixer running, pour the orange juice liquid into the egg mixture. Mix on medium speed until well incorporated.
Add the flour 1/2 cup at a time, mixing between each addition, until the dough comes together and no longer sticks to the side of the bowl.
Using a dough hook for your mixer, or working on a floured surface by hand, knead the dough for about 5-8 minutes, until the dough has a smooth elastic texture.
Divide the dough into four balls, cover in plastic wrap, and allow it to rest for 30 minutes.
After the dough has rested, roll the ball out thin (about 1/16th inch thick) into a rectangle.
Cut the dough into 5 inch x 10 inch sheets using a knife.
To prevent sticking, lay the cut pieces on a tray separated by wax paper.
Put a large heavy skillet over medium high heat and pour in 3 inches of oil.
Heat the oil to 350ºF. (Keep a close eye on the oil)
If the oil is too hot, it will become difficult to roll them and the diples will cook too quickly.
Working with one strip at a time, place a strip of dough in the hot oil.
Immediately, using two large heatproof cooking forks, carefully hold the end furthest away from you. Gently roll the sheet away from you by turning the fork, rolling the dough into a tube.
Cook the diple by hold the roll in the oil for about 1 minute, until both sides are a light golden in color.
Carefully transfer the cooked diple to the paper towel lined plate to drain. Be sure to stand them on their ends, to prevent them from becoming soggy.
Repeat this process with the remaining sheets of dough.
Once done, place all the diples on a serving platter.
Drizzle over the syrup and sprinkle with ground walnuts and cinnamon.
Note, do not add the syrup until just before you are ready to serve, to keep the dipoles crisp.