Wedding Table · Fried Honey Pastry
Diples
Photo: Christos Loufopoulos from Athens, GREECE / Wikimedia Commons · CC BY 2.0
The thin sheets of dough are twisted or rolled into shape while still hot from the fryer, using nothing but two forks — a skill older Peloponnese cooks still show off at weddings.
Very thin sheets of egg dough are fried briefly until crisp, then folded or rolled into ribbon-like shapes, soaked in honey syrup and topped with crushed walnuts and cinnamon. Traditionally made for weddings and festivals across the Peloponnese, and sold at market stalls around the holidays.
Why it's made this way: The name means 'folds,' referring to the dough-twisting technique passed down through generations of Peloponnese cooks, and the dish's honey-and-walnut topping made it a natural fit for wedding celebrations, where sweetness symbolizes a good start to married life.
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