Greek brushwood “Diples”

Greek brushwood “Diples”

-2.5 cups of wheat flour
-1 h. L. baking powder
-A pinch of salt
-3 eggs
-4 tbsp. l. brandy
-2 tbsp. l. sugar
-Oil for frying
-1 cup honey
-1/4 cup warm water
-ground cinnamon
-1/2 cup lightly toasted and coarsely chopped walnuts

In a bowl, combine the flour, baking powder and salt. Hands do in the center of the groove. In a small bowl, combine the eggs, brandy and sugar, mix well.

Add the egg mixture into the depression in the flour and mix. On a lightly floured surface knead hands mixture until smooth. (If the dough is too sticky, add a little more flour.) Cover the dough with cling film and let stand at room temperature for 15 minutes.
On a lightly floured surface, working each time with half the dough, roll it to a thickness of 0.3 cm. With a sharp knife, cut the dough into long strips, a width of about 3 cm. Tie the strips in loose components and place on a lightly floured baking sheet. Repeat the same procedure with the remaining dough.
In a small bowl, combine the honey and water and simmer on low heat until the honey dissolves. Keep warm syrup.

In Dutch oven or other thick-walled pan pour oil on the 5 cm. And preheat it to 190 ° C. Place the shaped dough into the hot oil for one slice and fry until nodules become golden brown and crispy, 1.5-2 minutes. Tongs or a slotted spoon roasted reach for firewood and put on a plate, the laid paper towel to absorb excess fat.

Put twigs on a serving dish or bowl and pour the warm honey syrup. Sprinkle with walnuts and cinnamon to taste. Serve immediately.

Greek brushwood "Diples"

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