Quick Recipe Version (TL;DR)

Yield: 24 diples (about 12 servings)
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes (includes 30-minute dough rest)

Quick Ingredients

3 large eggs
2 tbsp granulated sugar
2 tbsp olive oil
2 tbsp brandy (optional)
1/2 cup whole milk
3 cups all-purpose flour, plus more for rolling
1 tsp baking powder
1/2 tsp fine salt
4 cups neutral frying oil (as needed)
1 cup honey
1/2 cup granulated sugar
1/2 cup water
1 strip lemon peel (about 2 inches)
1 cinnamon stick
1 tsp ground cinnamon
3/4 cup walnuts, finely chopped

Do This

1. Mix eggs, sugar, oil, (optional) brandy, and milk; stir in flour, baking powder, and salt to make a smooth dough.
2. Cover and rest dough for 30 minutes at room temperature.
3. Simmer honey syrup (honey, sugar, water, lemon peel, cinnamon stick) for 5 minutes; keep warm.
4. Roll dough very thin (about 1/16 inch), cut into 3 x 6 inch strips.
5. Fry at 350°F (175°C) until crisp and bubbly, 45–75 seconds per piece; drain.
6. Dip in warm syrup, then sprinkle with cinnamon and chopped walnuts; serve.

Why You’ll Love This Recipe

Light, crisp, and shatteringly crunchy with that signature bubbly texture.
Warm honey syrup soaks in just enough to make them glossy and fragrant, not soggy.
Festive finish: cinnamon and walnuts add a cozy aroma and nutty crunch.
Great make-ahead dessert for holidays and gatherings (they disappear fast).

Grocery List

Produce: 1 lemon (for peel)
Dairy: 3 large eggs, whole milk
Pantry: all-purpose flour, granulated sugar, honey, baking powder, fine salt, olive oil, neutral frying oil (canola/vegetable), ground cinnamon, cinnamon stick, walnuts, brandy (optional)

Full Ingredients

Dough

3 large eggs (about 150 g without shells), room temperature
2 tbsp (25 g) granulated sugar
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) brandy or ouzo (optional, for aroma)
1/2 cup (120 ml) whole milk, room temperature
3 cups (360 g) all-purpose flour, plus more for rolling
1 tsp (4 g) baking powder
1/2 tsp (3 g) fine salt

For Frying

Neutral oil (canola or vegetable), about 4 cups (960 ml) or as needed for 2 inches depth in your pan

Warm Honey Syrup

1 cup (340 g) honey
1/2 cup (100 g) granulated sugar
1/2 cup (120 ml) water
1 strip lemon peel (about 2 inches long; avoid the white pith)
1 cinnamon stick

Topping

1 tsp (2.5 g) ground cinnamon
3/4 cup (90 g) walnuts, finely chopped

Step-by-Step Instructions

Step 1: Make the dough

In a large mixing bowl, whisk together the eggs and sugar until the sugar looks mostly dissolved and the mixture looks slightly lighter, about 30 seconds. Whisk in the olive oil, brandy (if using), and milk.

In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix with a wooden spoon or sturdy spatula until a shaggy dough forms. Turn the dough onto a lightly floured counter and knead for 4–6 minutes, until smooth and elastic. The dough should feel soft but not sticky; if it sticks, knead in flour 1 tbsp at a time.

Step 2: Rest the dough for easier rolling

Form the dough into a ball and place it back in the bowl. Cover tightly with plastic wrap or a clean kitchen towel and let rest at room temperature for 30 minutes. This relaxes the gluten so you can roll it very thin without springing back.

Step 3: Make the honey syrup and keep it warm

While the dough rests, combine honey, sugar, water, lemon peel, and the cinnamon stick in a small saucepan. Set over medium heat and bring to a gentle simmer, stirring until the sugar dissolves.

Simmer for 5 minutes, then reduce heat to low to keep it warm. Aim for a warm (not aggressively boiling) syrup so it clings well when you dip the pastries. Remove and discard the lemon peel and cinnamon stick right before dipping, or leave them in for more aroma and fish them out as needed.

Step 4: Roll the dough very thin and cut strips

Divide the rested dough into 4 pieces (this makes rolling much easier). Keep the pieces you are not using covered so they do not dry out.

On a lightly floured surface, roll one piece as thin as you can, targeting about 1/16 inch (1.5 mm). If you have a pasta roller, run the dough through progressively thinner settings down to a thin sheet (usually setting 6–7 on many machines), dusting lightly with flour as needed.

Use a sharp knife or pastry wheel to cut rectangles about 3 x 6 inches (7.5 x 15 cm). Don’t worry about perfect measurements; consistency helps the frying go evenly.

Step 5: Heat the oil to the right temperature

In a deep, heavy pot or deep skillet, pour in enough neutral oil to reach about 2 inches (5 cm) deep. Heat to 350°F (175°C). Use a thermometer for accuracy; the texture depends on hot oil so the dough bubbles and crisps quickly.

Set up a draining station: a sheet pan lined with paper towels (or a wire rack set over a pan). Also keep a slotted spoon or spider nearby.

Step 6: Fry the diples until crisp and bubbly

Working with 2–3 pieces at a time (do not crowd the pan), slide a dough strip into the oil. It should immediately bubble.

For the traditional shape, use two forks or tongs to loosely roll or fold the strip as it fries. Fry until golden and crisp, turning once, for 45–75 seconds total per piece (time varies with thickness and oil temperature).

Transfer to the prepared draining station and let the excess oil drip off for about 30 seconds before syrup-dipping.

Step 7: Dip in warm syrup and finish with cinnamon-walnut topping

While the diples are still warm, dip each one into the warm syrup for 5–10 seconds, turning to coat. Lift and let excess syrup drip back into the saucepan for a few seconds.

Place on a serving platter. While the surface is still sticky, sprinkle with ground cinnamon and a generous pinch of finely chopped walnuts. Repeat with remaining dough, maintaining the oil at 350°F (175°C) between batches.

Step 8: Serve and enjoy

Serve diples slightly warm or at room temperature. If you like, add an extra light drizzle of warm syrup right before serving and finish with another dusting of cinnamon and walnuts for a festive look.

Pro Tips

Roll thinner than you think you should: Diples get their signature bubbles and delicate crunch when the dough is very thin (about 1/16 inch).
Keep the oil steady at 350°F (175°C): Too cool and they absorb oil; too hot and they brown before they crisp.
Use warm syrup, not boiling: Warm syrup coats evenly; boiling syrup can make the outside too sticky and heavy.
Top right away: Cinnamon and walnuts adhere best while the syrup is still glossy and tacky.
Batch your workflow: Roll and cut a few strips, fry them, syrup-dip and top, then continue. This prevents raw dough from drying out.

Variations

Orange-honey diples: Replace lemon peel with a 2-inch strip of orange peel and add 1 tsp orange blossom water to the syrup after simmering.
Sesame finish: Swap half the walnuts for toasted sesame seeds for a nutty, toasty crunch.
Powdered sugar style: Skip the syrup dip and dust generously with powdered sugar and cinnamon (lighter, less sticky, but less traditional).

Storage & Make-Ahead

Best texture: Diples are crispiest the day they’re made. That said, they keep well for entertaining.

Room temperature: Store fully cooled diples in a single layer (or lightly layered with parchment) in an airtight container at room temperature for up to 3 days. They will gradually soften as the syrup absorbs.

Make-ahead options: You can roll and cut the dough strips up to 2 hours ahead; keep them covered with a towel so they don’t dry out. The syrup can be made up to 3 days ahead and refrigerated; warm it gently before dipping.

Do not refrigerate finished diples: Refrigeration tends to make them chewy and dulls the crispness.

Nutrition (per serving)

Approximate, per serving (2 diples): 320 calories, 14 g fat, 45 g carbs, 3 g protein, 24 g sugars, 1 g fiber, 120 mg sodium. Values vary by exact frying absorption and syrup uptake.

Honey-Soaked Diples With Cinnamon and Walnuts