Janni Kyritsis

Presented in 1999

Diples

(Deep-fried pastries)

Makes about 50 pieces

Pastries

3 eggs

2 tablespoons orange juice

60 ml (2 fl oz/¼ cup) olive oil

360 g (12¾ oz) plain (all-purpose) flour

½ teaspoon baking powder

olive oil, for deep-frying

toasted sesame seeds, for sprinkling

Syrup

700 g (1 lb 9 oz/2 cups) honey

250 ml (9 fl oz/1 cup) water

2 strips orange zest

To make the syrup, bring all the ingredients to the boil, then cool.

To make the pastries, whisk the eggs until thick. Gradually add the juice and olive oil.

Combine the flour and baking powder and sift into a bowl. Add the egg mixture. Knead until smooth. Rest for 1 hour. Roll out as thin as possible by hand or use a pasta machine.

Cut into 20 cm × 1 cm (8 × ½ inch) ribbons.

Roll loosely around your finger, then remove, hold it with a fork and deep-fry in hot oil. Drain on paper towel.

While still hot, dip the diples in the syrup and sprinkle with the toasted sesame seeds.