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Michael Symon Diples

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ingredients

Diples
•2 large eggs + 4 large egg yolks
•2 tablespoons sugar
•3 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon salt
•2 tablespoons unsalted butter (melted)
•1/4 cup fresh orange juice
•1 teaspoon orange zest
•2 tablespoons Greek brandy
•canola oil (for frying)

Orange Syrup
•1 cup honey
•1/2 cup water
•1 piece orange rind (3-inches)

Cinnamon Crumble
•1 cup walnuts (toasted and ground)
•2 teaspoons cinnamon
•1 teaspoon salt

directions

1In the bowl of a stand mixer fitted with a paddle attachment, add eggs, egg yolks, and sugar and beat until light and fluffy, about 3-4 minutes. In a large bowl, sift together the flour, baking powder and salt. In a medium bowl add the melted butter, orange juice, orange zest and brandy and whisk to combine.
2While the stand mixer is running, slowly add the orange juice mixture to the whipped eggs and sugar and mix to combine. Add the flour mixture and mix to combine until a dough forms. Remove the dough to a floured surface and knead until a smooth dough forms. Cut the ball of dough into 4 pieces, cover with plastic wrap and allow to rest for 30 minutes to 1 hour.
3In a large pot add 3-inches of canola oil and heat to 375ºF. Roll each piece of dough to 1/16-inch thick. Place a baking rack inside a sheet tray.
4Cut the diples into 8 inch x 2 inch strips and layer in between wax paper. Drop one strip at a time into the hot oil. Allow bubbles to form and dough to turn golden brown, about 2 minutes. Flip and repeat with the other side. Remove to baking rack.
5For the Orange Syrup: in a small saucepan, add the honey, water, and orange peel. Bring to a gentle boil. Remove from heat and set aside.
6For the Cinnamon Crumble: in the bowl of a food processor, add the toasted walnuts, cinnamon, and salt and pulse to a semi-fine crumb mixture forms. Set aside in a baking dish.
7To Serve: dip each pastry into the orange syrup, make sure to coat completely. Dip into the cinnamon crumble to coat and serve immediately.
8Helpful Tip: fried pastries can be made up to 1 day in advance. Just dip in syrup and cinnamon crumble before serving.

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