Greek Turnovers Diples
From grizzlybear 16 years agoIngredients
- 2 1/2 cups all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- Pinch salt shopping list
- 3 eggs shopping list
- 4 tablespoons brandy shopping list
- 2 tablespoons sugar shopping list
- oil, for frying shopping list
- 1 cup honey shopping list
- 1/4 cup warm water shopping list
- 1/2 cup coarsely chopped walnuts, lightly toasted shopping list
- ground cinnamon shopping list
How to make it
- In a mixing bowl combine the flour, baking powder and salt and make a well in the center using your hands. In a small bowl combine the eggs, brandy and sugar and whisk to combine. Add the egg mixture to the well in the flour and stir to combine. On a lightly floured surface, use your hands to knead the mixture lightly until smooth. (Add a bit more flour if the dough seems sticky.) Cover the dough with plastic wrap and allow to rest at room temperature for 15 minutes.
- On a lightly floured surface and working with half of the dough at a time, roll the dough out to a thickness of 1/8-inch. Using a sharp knife, cut the dough into long strips about 1 1/4 inches wide. Tie the strips into loose knots and lay on a lightly floured baking sheet. Repeat with the remaining dough.
- In a small saucepan combine the honey and water and cook over low heat until honey is dissolved. Set aside and keep warm.
- Fill a Dutch oven or other heavy pan with 2 inches of oil and heat to 375 degrees F. Place the dough shapes into the hot oil, 1 by 1, and fry until golden brown and crispy, 1 1/2 to 2 minutes. Using tongs or a slotted spoon, remove the fried "turnovers" to paper towel lined plates for draining.
- Transfer the "turnovers" to a serving platter or plates and drizzle with the warm honey syrup. Sprinkle with the walnuts and cinnamon, to taste. Serve immediately.
People Who Like This Dish 1
- minitindel THE HEART OF THE WINE COUNTRY, CA
- grizzlybear CA
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Reviewed by 1 people-
ok hurry up and make these!!!!!!!! thank you
minitindel in THE HEART OF THE WINE COUNTRY loved it
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