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Greek Diples with Semolina

EfrosiaEfrosia
Jedi
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Maria Kostoff
Translated by
Maria Kostoff
Greek Diples with Semolina
07/04/2013
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Preparation
25 min.
Cooking
10 min.
Тotal
35 min.
"It`s time to learn to enjoy pastries without any guilt. These diples with semolina deserve it."

Ingredients

  • semolina - 17.6 oz (500 g)
  • eggs - 5
  • oranges - juice of 2
  • oil - for frying
  • for rolling
  • honey - 1 cup
  • water - 2 cups
  • cinnamon
  • sugar
  • walnuts - crushed
measures

How to make

From the semolina, pre-beaten eggs, orange juice, a pinch of salt and a little water, knead medium hard dough. Knead long until it gets a good elasticity and homogeneity. Form balls from the dough with the size of an egg and flatten them into a crust.

Cut the crusts into 2 cm wide strips, and tie them in knots, bows or bend them into pockets. Fry the knots in hot oil until golden brown. Remove them with a slotted spoon, then dip them in sweet syrup, made from honey dissolved in water.

Finally, sprinkle each of these with a mixture of ground walnuts, cinnamon and sugar. Allow to stand for several hours before serving.

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