Honey rolls – Diples… from Dimitsana

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Honey rolls – Diples… from Dimitsana

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Ingredients

1 kg flour for all uses
12 eggs
2 tblsp sugar
5 tblsp olive oil
2 tblsp Orange or Lemon juice
2 tsp Baking soda
1 tsp salt
1 tsp Mastiha powder
For the syrup
2 glasses sugar
1 glass water
1/2 glass Thyme honey
  • Medium

Ingredients

  • For the syrup

Directions

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Honey rolls – Diples… from Dimitsana

Honey rolls – Diples are one of the most typical Christmas sweets that were customarily associated with the birth. The shape reminds us of the “baby cloth” with which Christ was wrapped when He was born, bringing with him the hope on earth. They are made all over Greece, but each region “gives” its own touch and the finish is done with local products. The shapes vary with the more unusual bows that look like sculptures. In the Peloponnese they add orange juice, at the islands to sprinkle them they use mastiha, walnuts, almonds, hazelnuts, pistachios, and finely chopped chestnuts. Diples are covered with honey or syrup. But some use only sugar, cinnamon or secret blends of herbs for the finish.

Nostalgic memories … the raids of children, in the hills with the diples, on Christmas Eves, for “grabbing” mainly nuts from the tree tops …

Dimitsana’s  Diples

Steps

1
Done

In a glass, dissolve in the orange juice the baking soda stirring with a fork.

2
Done

In a pan, put some of the flour and pour the olive oil while whisking lightly with a mixer.

3
Done

Add the eggs, mix lightly and then immediately add the soda mixture and the salt. We add as much flour as it "absorbs".

4
Done

Knead until our dough becomes tight.

5
Done
1 hour

Leave it for an hour to "rest" in a warm place.

6
Done

Afterwards, pour the mastiha in the dough and knead it once more to spread everywhere and to fill it with aromas ....

7
Done

At the same time, prepare the syrup.

8
Done

In a wide and shallow pot, put all the ingredients for the syrup and let them boil stirring continuously until the syrup thickens. Let the syrup cool down.

9
Done

With the rolling pin, after sprinkling it with flour as well as the counter to keep the dough from sticking, open a thin sheet. With the shaping whell cut the sheet into shapes such as squares to remain open, rectangular shapes or strips.

10
Done

Fry in a lot of hot olive oil and wrap the diples with a fork or refractory fork.

11
Done

On a platter, wrap absorbent paper and leave for one minute allowing the excess amount of oil to be absorbed.

12
Done

With a perforated spoon, dip the diples into the syrup and immediately sprinkle with cinnamon, grated walnuts and almonds.

TasteDriver

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