While diples used to take a back seat, as melomakarona and kourabiedes always held the top spots, in recent years they have entered the Christmas sweets game dynamically, earning a high place in the hearts of sweet lovers everywhere. So what's the deal with diples? Is it the golden color? The crunchy taste? The honey with walnuts that drenches them from end to end? Just make them, eat them all, and the answer will reveal itself.

For the record, diples originate from the Peloponnese. It is the dessert usually served at weddings but over the years, it has also become one of the traditional sweets of Christmas and New Year's. You will find very delicious diples in Kalamata and Mani. For their preparation, the dough is folded into various shapes, fried in hot oil, and finally topped with syrup or honey, cinnamon, and finely chopped walnuts. They are also called xerotigana, while on some islands, such as Sifnos, Andros, and others, they are called avgokalamaras (if you come across this in a quiz show, don't say "I don't know").

A simple recipe for you to make for the first time.

Ingredients:

• 5 eggs
• A little salt
• 2 vanilla pods
• 3 ½ cups all-purpose flour
• ½ teaspoon baking soda 
• Sunflower oil for frying

For the syrup

• 500gr honey
• 1 tea cup water
• ½ teaspoon cinnamon
• ½ teaspoon cloves
• Finely chopped walnuts

Instructions

• First, separate the yolks from the egg whites
• Add the salt to the egg whites and beat with a mixer until they become a firm meringue
• Add the vanilla to the yolks and beat them for 5', until they turn very white 
• Add the yolks to the egg whites, add the baking soda and beat for 5 minutes until the mixture becomes fluffy
• Add 2/3 of the flour to make the mixture like a batter
• Gradually add the remaining flour, mixing by hand (oil it so the mixture doesn't stick)
• Knead until the flour is incorporated and the mixture no longer sticks
• Cover the dough and let it rest for about half an hour
• On a floured surface, roll out a very thin sheet with the rolling pin
• Cut all the dough into elongated pieces, about 20x15cm
• Heat plenty of oil in a pot and drop the pieces in one by one
• As soon as bubbles form on the surface, use 2 forks to roll them lengthwise and fold them 
• When they are golden brown, remove them onto absorbent paper to drain
• Dilute the honey with 1 cup of water and pour it over them
• Sprinkle with the walnuts, cinnamon and cloves
• Eat them