Diples (Δίπλες) — Crispy Honey-Walnut Ribbon Pastries

• 350 gall-purpose flour
• 3 gfine sea salt (about 1/2 tsp)
• 25 ggranulated sugar (about 2 tbsp)
• 4large eggs (about 200 g without shells)
• 30 mlextra-virgin olive oil (2 tbsp)
• 60 mldry white wine (adds crispness)
• 15 mlbrandy (1 tbsp)
• 10 mldistilled white vinegar (2 tsp, helps tenderness)
• 2 tsporange zest (finely grated)
• 1 tspground cinnamon
• 900 mlvegetable oil (for deep-frying, use a neutral oil)
• 240 ghoney (about 3/4 cup)
• 120 mlwater (1/2 cup)
• 15 mllemon juice (1 tbsp)
• 1 stickcinnamon stick
• 2cloves
• 80 gwalnuts (finely chopped)

Instructions

1. 1

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

2. 2

   Pour the wet mixture into the flour and stir with a fork until a shaggy dough forms. Knead for 8 minutes until the dough is smooth, elastic, and no longer sticky; if needed, add 10–20 g flour total, only enough to prevent sticking.

3. 3

   Cover the dough tightly and let it rest at room temperature for 30 minutes so the gluten relaxes. This rest is essential for rolling the sheets thin without springing back.

4. 4

   While the dough rests, prepare the honey syrup by combining honey, water, sugar, lemon juice, the cinnamon stick, and cloves in a small saucepan. Bring to a gentle simmer for 5 minutes, then remove from heat and keep warm; the syrup should be fluid, not thick like candy.

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 very thin sheet, about 1 mm thick, using a pasta machine (to setting 6–7 on most machines) or a rolling pin on a lightly floured surface.

6. 6

   Cut the sheet into strips about 4 cm wide and 18–22 cm long, aiming for consistent sizes so they fry evenly. Lay the strips on a towel and cover lightly while you roll and cut the remaining dough.

7. 7

   Heat the frying oil in a deep pot to 175°C and set a rack over a tray for draining. Work in small batches and keep the temperature between 170–180°C; oil that is too cool makes greasy diples, and oil that is too hot browns them before they crisp.

8. 8

   Fry one strip at a time: slide it into the oil and, after 2–3 seconds, use two forks to pinch the center and twist/roll it into loose rosettes or ribbon folds. Fry for about 45–70 seconds total, turning once, until deep golden and blistered, then drain on the rack.

9. 9

   Dip each warm pastry into the warm honey syrup for 8–10 seconds, letting excess drip back into the pan. Place on a serving platter and repeat with the remaining diples, keeping them in a single layer when possible to preserve crunch.

10. 10

    Mix the chopped walnuts with the ground cinnamon and sprinkle 1–2 tsp over each dipped pastry while the syrup is still tacky. Let the diples set for 10 minutes before serving so the coating clings but the pastries stay crisp.