Honey and Walnut Diples
Ingredients
- 333.3 gWheat flour (sifted)
- 3.3 pcEgg (whole)
- 33.3 mlOrange juice (fresh)
- 500 mlSunflower oil (for frying)
- 166.7 gHoney (runny)
- 66.7 gWhite sugar (granulated)
- 66.7 gWalnut kernel (crushed)
- 0.7 tspCinnamon ground (powder)
- 100 mlMineral water (for the syrup)
- 0.7 tbspLemon (juiced)
Method
Paper-thin dough that snaps when bitten, soaked in warm honey syrup. Cinnamon and walnuts add depth to this golden, light dessert.
- 1
In a mixing bowl, beat the eggs with the orange juice. Gradually incorporate the flour. Knead until you obtain a firm and elastic dough that no longer sticks to your fingers.
- 2
Divide the dough into small balls. Roll out each piece with a rolling pin or a machine until it is almost translucent. Cut into rectangles of about 10 cm by 20 cm.
- 3
Heat the oil in a sauté pan. Dip a strip of dough: when it bubbles and rises, roll it onto itself using two forks directly in the oil. Remove when it is golden and rigid.
- 4
Boil the water, sugar, honey, and lemon juice. Let it reduce until the syrup coats the back of a spoon. Keep warm over very low heat.
- 5
Dip the cold diples into the hot syrup for a few seconds. Arrange on a dish, immediately sprinkle with crushed walnuts and cinnamon.
Frequently asked questions
How do you get this dish right?
- The dough must be stretched until translucent to guarantee the crunch.
- The oil should shimmer without smoking; if the dough rises instantly with bubbles, the temperature is right.
- Only soak the amount you will eat immediately to maintain the crispiness.
How long does this dish keep?
Store un-syruped diples in an airtight container away from humidity for up to 1 week.
