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Fried Greek Pastry with Honey and Nuts
© Martin Morrell

Fried Greek Pastry with Honey and Nuts

  • ACTIVE: 1 HR
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 10 to 12
  • MAKE-AHEAD
  • VEGETARIAN

"The woman who made the diples [fried dough] was like my grandmother—she wore a bib apron 24 hours a day," Michael Psilakis says.

  1. 1 cup honey
  2. 1/2 cup water
  3. 1 tablespoon sugar
  4. Two 1-inch strips of orange zest
  5. One 3-inch cinnamon stick
  6. 1 teaspoon fresh lemon juice
  7. 3 large eggs, lightly beaten
  8. 3 tablespoons extra-virgin olive oil
  9. Pinch of salt
  10. 1 1/2 cups all-purpose flour, plus more for dusting
  11. Vegetable oil, for frying
  12. 1 cup chopped toasted walnuts
  13. Ground cinnamon, for sprinkling
  1. In a large saucepan, bring the honey, water, sugar, orange zest, cinnamon stick and lemon juice to a boil. Simmer over moderate heat until slightly thickened, 10 minutes. Discard the zest and cinnamon stick.
  2. In a medium bowl, using a wooden spoon, beat the eggs with the olive oil and salt. Add the flour and stir until a stiff, shaggy dough forms. Turn the dough out onto a work surface and knead until smooth, about 2 minutes; add more flour if the dough is sticky. Cut the dough into 4 pieces, cover with plastic wrap and let stand for 20 minutes.
  3. Roll 1 piece of dough at a time through a pasta machine, working your way from the widest setting to the thinnest. Transfer the dough strip to a well-floured work surface and dust with flour. Cut the strip into 4-inch squares. Repeat with the remaining dough.
  4. In a large pot, heat 2 inches of vegetable oil to 360°. Working with 8 squares at a time, roll each square into a loose cigar and drop it into the hot oil. Fry over moderate heat, turning once, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the pastries to a paper towel–lined baking sheet to drain. Repeat until all of the dough is fried.
  5. Rewarm the honey syrup. Using tongs, add a few pastries at a time to the honey syrup and turn to coat. Transfer them to a large bowl and sprinkle lightly with chopped walnuts and cinnamon. Repeat until all of the pastries are coated. Carefully transfer the pastries to a serving platter and pour any remaining honey syrup on top. Serve right away.
Make Ahead The glazed pastries can be kept overnight at room temperature in an airtight container.