Diples (Thiples)

Dough

1. In a large bowl, lightly beat the eggs and add the ouzo.
2. In the bowl of a stand mixer, mix the flour, baking powder and salt and dig a well in the center of this mixture.
3. Pour the egg and ouzo mixture into the center of this well, and using the flat beater, knead on medium speed until the dough is firm, smooth and elastic.
4. If the dough does not reach the desired consistency, add 1 or 2 tablespoons of water.
5. Form a ball, cover with plastic wrap and let the dough rest in a cool place for 2 hours.
6. Divide the dough into 12 pieces and roll them thinly into rectangular shapes.
7. Roll each piece of dough in a pasta machine, rolling the dough several times, and flouring lightly in between each roll.
8. Start with the #1 and increase gradually to reach the last notch to obtain the thinnest possible dough.
9. If you choose to stretch it with a rolling pin, you must do it on a well-floured work surface to obtain exactly the same result as with the pasta machine.
10. Using a fluted pastry wheel cutter (or a standard circular wheel), cut rectangular strips about 10 inches (25 cm) long and 3 inches (7 cm) wide.
11. Repeat the process until there is no more dough.
12. Pour a large amount of oil in a deep saucepan or skillet on medium-high heat.

Fry each piece of dough one at a time

1. Wrap the end of the strip of dough around a fork (one turn), dip it into the hot oil and quickly wrap the dough around the fork. Complete the process very quickly as the dough is very thin and it could burn.
2. Carefully remove the fork and cook the other side until reaching a light golden color.
3. Remove the diples from the pan with a skimmer and place on paper towels. Repeat the process until all the strips of dough are fried.

Syrup

1. In a non-stick pan on high heat, mix the water and sugar.
2. Cook for 5 minutes after it starts boiling.
3. Add the juice, lemon zest and honey.
4. Cook for 3 minutes.
5. Remove from heat and let cool for 5 minutes.
6. Soak the diples in the syrup, leaving each one immersed in the syrup for 5 seconds on each side.
7. Place them on a dish and sprinkle with crushed nuts and cinnamon.
8. Set aside for a few hours in a dry place before serving.