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Step by Step Instructions
For Pastry Shell
  • Step 1 :Begin by making dough. In large mixing bowl with dough hook, add all ingredients for pastry shell and mix until soft dough forms. Wrap dough in plastic wrap and let rest in refrigerator for an hour.
  • Step 2 :For pastry shells, on lightly floured work surface, using your rolling pin roll out a 4 inch wide by 12 in long pastry sheet.
  • Step 3 :- Place into frying pan with hot olive oil to fry. Using a regular fork to hold down the pastry quickly roll the pastry into an open log form using the 2-prong fork. Think of a cannoli when doing this. Cook until lightly browned and remove to paper lined platter to drain. Continue with remaining dough.
For Syrup:
  • Step 1 :Place all ingredients in small saucepan, stir well and bring to a boil over medium hight heat. Boil for apprxomiately five minutes
For Filling:
  • Step 1 :In large mixing bowl add all ingredients for filling, mix well, add to pastry bag and set aside.
To Assemble:
  • Step 1 :Fill each diples shell with cheese filling and place on serving platter.
  • Step 2 :Repeat until all of your diples are filled.
  • Step 3 :Coat with syrup and top with ground cinnamon and walnuts.
  • Step 4 :Enjoy!
Ingredient List
For Pastry Shell
  • 2 eggs, beaten
  • 1 ½ cups flour
  • 2 drops of lemon juice
  • 1 shot glass of ouzo
  • 1 pinch of sugar
  • 1 pinch salt
  • Olive oil for frying
For Filling
  • 1 ½ Cups Anthotiro
  • 3 ¼ tablespoons Greek yogurt
  • 2/5 Cup of Powdered sugar
  • 10 fresh mint leaves, finely chopped
For Syrup
  • 7 ounces water
  • 1 cup sugar
  • ¾ Cups Honey
  • Juice of half a lemon
For Garnish
  • ½ cup pecans and/or walnuts, roughly chopped
  • Ground cinnamon

Cheese filled diples

  • Preparation
  • Cooking
  • Extra
  • 4
Product Qty
Pure raw honey «Wild Forest» from Achaia "Dioterra" 14.1oz
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
  Products of Greece
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