Traditional Recipes

Traditional Diples

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Traditional Diples with a unique flavor!



  • 5 eggs
  • Half a cup wine, ouzo or tsipouro
  • 1 tsp. baking powder
  • A pinch of salt
  • 1 tbsp. butter
  • 1 vanilla
  • A little lemon zest
  • ½ tsp. baking soda
  • Olive oil for the saucepan
  • As much flour as needed

For the syrup

  • 1 kilo of honey
  • 1 glass of water

For the topping

  • Cinnamon
  • Chopped walnuts


Beat the eggs with the wine, ouzo or tsipouro until mixed well. Add the rest of the ingredients and mix in the flour gradually until the dough is bubbly and can be rolled into a thin sheet. Leave the dough to rest for at least two hours.

Cut the dough in into balls the size of an orange, and roll each ball into thin sheets. Cut the sheets into strips. Fill a saucepan halfway with oil and, once hot, put each strip into the pan, slowly wrapping it around the fork so that reaches the shape of a roll after cooking.

Boil the honey and water in a pan for 5 – 10 minutes, remove from the heat and soak the cooked rolls in the syrup.

Sprinkle with the nuts and cinnamon and serve.



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