Greek brushwood "Diples"
Votes: 6
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Greek brushwood "Diples" - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups premium wheat flour
- 1 teaspoon baking powder
- A pinch of salt
- 3 eggs
- 4 tbsp. brandy
- 2 tablespoons of sugar
- Oil for frying
- 1 tbsp. honey
- 1/4 cup warm water
- Ground cinnamon
- 1/2 cup lightly toasted and coarsely chopped walnuts
We recommend
Cooking the dish according to the recipe:
- In a bowl, combine the flour, baking powder, and salt. Use your hands to make a well in the center. In a small bowl, combine the eggs, brandy, and sugar, mixing well.
Add the egg mixture to the well in the flour and stir. On a lightly floured surface, knead the mixture with your hands until smooth. (If the dough is too sticky, add a little more flour.) Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes. - On a lightly floured surface, working with half the dough at a time, roll it out to a thickness of 0.3 cm. Using a sharp knife, cut the dough into long strips, approximately 3 cm wide. Tie the strips into loose knots and place them on a lightly floured baking sheet. Repeat with the remaining dough.
- In a small bowl, combine honey and water and simmer over low heat until the honey dissolves. Keep the syrup warm.
In a Dutch oven or other heavy-bottomed pan, add 2 inches of oil and heat to 375°F (190°C). Drop the shaped dough pieces into the hot oil one at a time and fry until golden brown and crispy, 1.5-2 minutes. Remove the fried khvost with tongs or a slotted spoon and place on a paper towel-lined plate to absorb excess oil.
Transfer the хворост to a serving platter or plate and drizzle with warm honey syrup. Sprinkle with walnuts and cinnamon to taste. Serve immediately.
Categories:
recipe / Desserts / Cakes / Greek cuisine / Emeril Lagasse
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