Diples (Δίπλες) — Crispy Honey-Walnut Ribbon Pastries

• 320 gall-purpose flour (plus 20 g for dusting)
• 4 gbaking powder (about 1 tsp)
• 2 gfine sea salt (about 1/3 tsp)
• 25 ggranulated sugar
• 3large eggs (about 150 g without shells)
• 30 mlextra-virgin olive oil
• 60 mldry white wine (or a dry Greek white)
• 15 mlbrandy (optional but traditional)
• 2 tsplemon zest (finely grated)
• 900 mlsunflower oil (or light olive oil, for a 24–26 cm pan)
• 220 ghoney (thyme or flower honey)
• 80 mlwater
• 15 mllemon juice (1 tbsp)
• 2 tspground cinnamon
• 90 gwalnuts (finely chopped)
• 20 gsesame seeds (optional, lightly toasted)

Instructions

1. 1

   Make the dough base by whisking the flour, baking powder, salt, and sugar in a bowl until evenly combined. In a second bowl, whisk the eggs with the olive oil, wine, brandy, and lemon zest until smooth and fragrant.

2. 2

   Pour the wet mixture into the dry ingredients and mix with a spoon until a shaggy dough forms. Knead for 6–8 minutes until the dough is smooth, elastic, and no longer sticky; if needed, dust in up to 20 g extra flour to prevent sticking.

3. 3

   Cover the dough and let it rest at room temperature for 30 minutes to relax the gluten. This rest makes rolling much easier and helps the diples blister and crisp properly during frying.

4. 4

   While the dough rests, prepare the honey syrup by warming the honey, water, and lemon juice in a small saucepan over low heat for 3–4 minutes. Stir just until fluid and unified, then remove from heat; do not boil hard or the honey can taste bitter.

5. 5

   Divide the rested dough into 6 equal pieces and keep them covered so they do not dry out. Roll one piece at a time into a thin sheet about 1 mm thick, using a rolling pin or pasta machine, and dust lightly with flour only as needed.

6. 6

   Cut the sheet into rectangles about 8 cm by 18 cm, or into long strips for a more ribbon-like look. Keep the cut pieces under a clean towel so the edges stay pliable and roll easily in the oil.

7. 7

   Heat the frying oil in a wide pan to 175°C and set a rack or tray lined with paper nearby. Fry 1–2 pieces at a time for 45–70 seconds total, turning once; as the dough puffs, use two forks or tongs to loosely roll or fold it into ruffles before it sets.

8. 8

   Transfer the fried diples to the rack to drain for 2 minutes so they stay crisp. Repeat with the remaining pieces, keeping the oil temperature between 170–180°C to avoid greasy pastries or overly dark color.

9. 9

   Finish while still warm by drizzling each piece with about 18–20 g of the warm honey syrup, ensuring it reaches the folds. Sprinkle immediately with chopped walnuts, cinnamon, and optional sesame so the toppings adhere before the honey sets.

10. 10

    Let the diples cool for 10 minutes to fully crisp and stabilize, then arrange on a platter in loose stacks. Serve the same day for maximum crunch, or within 24 hours for best texture and aroma.