Ingredients
1 egg yolk
1 egg
2 tablespoon margarine or butter, melted and cooled
1/2 teaspoon finely shredded orange peel
1 tablespoon brandy
1 1/2 teaspoon lemon juice
1 1/4 to 1 1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Cooking oil for deep frying
Syrup:
1/2 cup honey
1 tablespoon water
1/4 teaspoon ground cinnamon
For decoration
Walnuts, chopped
Directions
Place egg yolk and egg in a small mixing bowl; beat with mixer for 4 minutes until thickened and lemon colored.
Stir in margarine, orange peeol, orange juice, brandy and lemon juice.
Stir 1 cup flour and baking powder together; stir into egg mixture.
Add enough remaining flour to make a moderately stiff dough.
Knead dough on a lightly floured surface about 5 to 8 minutes until smooth.
Divide dough in half; cover. Let rest for 10 minutes.
Roll each 1/2 into a 12 inch square. If diffficult to roll, cover; let rest for a few minutes.
Cut each square into 9 (4 inch) squares.
Slip a dough square between tines of a long tined kitchen fork.
Holding a slotted spoon under roll, fry in hot oil for 10 to 15 seconds. Remove fork; continue cooking until roll is lightly browned, about 1 more minute, turning once.
Remove with slotted spoon; drain on paper towel.
Repeat with remaining squares. Store in airtight container.
Just before serving, combine honey, water and cinnamon; heat until warm. Dip, one roll at a time, in syrup.
Sprinkle with chopped walnuts.
Notes
The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Teresa Galteri. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website....... P.S. "Diples" are often associated with Greek cookery, however, this style of sweet fritter is very similar to Calabria's "Cannariculi." Photo and notes: Mary Melfi. |
