Lyndey and Blair's Taste of Greece
Chris Chen

Dimitris’ mother, Penelope, invited me to make these at her house in Stoupa with another two ladies. Diples are made in very large quantities in Greece and offered at celebrations, such as weddings, baptisms, the opening of a new shop or moving house. Women always work in groups when they can be making upward of 300 or more. They keep in an airtight tin for months. This recipe makes more manageable quantities.


Quantity Ingredient
3 eggs
1/4 cup sugar
2 cups plain flour
1 tablespoon oil, to oil hands
extra-virgin olive oil, for deep-frying

Honey syrup

Quantity Ingredient
1 cup honey
1 cup sugar
3 teaspoons orange juice
1/2 cup water
1/2 cinnamon stick
2 cloves

To serve

Quantity Ingredient
ground walnuts
ground cinnamon
sugared almonds
edible flowers, (optional)


  1. Whisk the eggs vigorously until pale. Add the sugar and continue whisking until the sugar is dissolved. Slowly add the flour, whisking constantly until a dough forms. Oil your hands and knead the dough until smooth. Wrap in plastic wrap and rest for 30 minutes.
  2. Divide the dough into several balls. Roll each piece until thin or else use a pasta machine up to its finest or second finest setting. To test if it is thin enough, lift a corner of the dough and gently blow under it – it should lift. If not, roll thinner and test again.
  3. Using a serrated pastry cutter, cut the dough into 4 x 50 cm strips. Pinch the two sides of each strip together at 2–3cm intervals making little pockets as you go. Pull the strip around on itself, into a spiral, squeezing together to hold in place and make firm. They will look like frilly rosettes.
  4. Pour oil into a medium heavy-based saucepan to a depth of about 10 cm and place over a medium–high heat. Test the heat of the oil with a wooden implement to see if bubbles appear.
  5. Drop the prepared rosette diples in the pan a couple at a time and cook until a light golden colour, rolling over to cook both sides. Drain on paper towels.
  6. Cook the syrup ingredients until hot. Dip the diples in the hot syrup, making sure they are completely coated. Drain.
  7. Serve the diples dusted with ground walnuts and cinnamon and garnished with sugared almonds and edible flowers.

Lyndey’s note

  • A much simpler way is to roll the dough out the width of a pasta machine (about 13 cm) and then cut into lengths of around 12 cm. Hold one edge with tongs and place in the hot oil. As they start to puff, roll into cylinder shapes. This can be done with another pair of tongs or in Greece they use a long carving fork and a spatula.
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