Honey and Walnut Diples

Paper-thin dough that snaps when bitten, soaked in warm honey syrup. Cinnamon and walnuts add depth to this golden, light dessert.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Hard
• Calories: 801
• Protein: 16 g
• Carbs: 115 g
• Fat: 30 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 3.3 piece Egg ( whole )
• 33.3 ml Orange juice ( fresh )
• 500 ml Sunflower oil ( for frying )
• 166.7 g Honey ( runny )
• 66.7 g White sugar ( granulated )
• 66.7 g Walnut kernel ( crushed )
• 0.7 tsp Cinnamon ground ( powder )
• 100 ml Mineral water ( for the syrup )
• 0.7 tbsp Lemon ( juiced )

Instructions

1. Dough preparation

   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. Rolling out the dough

   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. Frying and shaping

   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. Honey syrup

   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. Finishing

   Dip the cold diples into the hot syrup for a few seconds. Arrange on a dish, immediately sprinkle with crushed walnuts and cinnamon.

Chef's tips

• 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.

Storage

Store un-syruped diples in an airtight container away from humidity for up to 1 week.