Greek Pastries with Honey and Walnuts – Diples

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Honey
  • 1 tsp Lemon juice

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1 Cinnamon
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 Walnuts

• Beer, Wine & Liquor

  • 1/2 tsp Ouzo

• Liquids

  • 1 Water

Found on olivetomato.com

Directions

• In a medium bowl mix the flour and baking powder.
• In larger bowl mix all the wet ingredients (egg, ouzo, vanilla, lemon juice)
• Add the flour slowly to the egg mixture and mix until all the flour has been absorbed.
• If the dough is too dry, add about 1 -2 tablespoons of warm water and knead with your hands. The dough should not be sticky, but should be soft.
• Roll the dough in 2 balls and let it rest for 30 minutes.
• On a well floured surface, roll out the dough with a well floured rolling pin until it is ¼ of an inch or less, (roll it around the pin and turn it over so it does not stick on the surface).
• Using a pastry wheel or pizza cutter cut the sheet that you have rolled out in 8 rectangles about 2 inches by 5 inches each. You will have about 16 rectangles, 8 each sheet, depending on how thin you roll out the dough
• Pinch each rectangle in the middle to form a bow.
• Pour some olive oil in a pan, enough so that it barely covers a bow once it is in the pan.
• Heat the olive oil, it should be hot enough when tiny bubbles start forming on the surface, but it should not be smoking.
• Drop 4-5 bows (depending on the size of your pan) and fry them until slightly golden, this will take about 30-50 seconds.
• Remove with slotted spoon and place on a plate lined with paper towels.
• Once they are cool place on a large platter.
• Heat some honey and pour on the diples and sprinkle with walnuts and cinnamon