Greek Turnovers: Diples

Total Time:
47 min
Prep:
30 min
Inactive:
15 min
Cook:
2 min

Yield:
6 to 8 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 3 eggs
  • 4 tablespoons brandy
  • 2 tablespoons sugar
  • Oil, for frying
  • 1 cup honey
  • 1/4 cup warm water
  • 1/2 cup coarsely chopped walnuts, lightly toasted
  • Ground cinnamon
Directions

In a mixing bowl combine the flour, baking powder and salt and make a well in the center using your hands. In a small bowl combine the eggs, brandy and sugar and whisk to combine. Add the egg mixture to the well in the flour and stir to combine. On a lightly floured surface, use your hands to knead the mixture lightly until smooth. (Add a bit more flour if the dough seems sticky.) Cover the dough with plastic wrap and allow to rest at room temperature for 15 minutes.

On a lightly floured surface and working with half of the dough at a time, roll the dough out to a thickness of 1/8-inch. Using a sharp knife, cut the dough into long strips about 1 1/4 inches wide. Tie the strips into loose knots and lay on a lightly floured baking sheet. Repeat with the remaining dough.

In a small saucepan combine the honey and water and cook over low heat until honey is dissolved. Set aside and keep warm.

Fill a Dutch oven or other heavy pan with 2 inches of oil and heat to 375 degrees F. Place the dough shapes into the hot oil, 1 by 1, and fry until golden brown and crispy, 1 1/2 to 2 minutes. Using tongs or a slotted spoon, remove the fried "turnovers" to paper towel lined plates for draining.

Transfer the "turnovers" to a serving platter or plates and drizzle with the warm honey syrup. Sprinkle with the walnuts and cinnamon, to taste. Serve immediately.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Outta Sight Sweet Potato Turnovers

    Recipe courtesy of Aaron McCargo Jr.