Recipe by Chef Doxis Bekris – Messinian Gastronomy Seminars 2014
Separate yolks from whites. Beat egg yolks with sugar. Beat egg whites until stiff. Combine egg mixtures and add olive oil, vanilla and salt. Gradually mix in flour using your hands. Knead with greased hands until dough is firm. Cover dough with a wet kitchen towel and allow it to rest for about 30 minutes. Cut dough into pieces and roll each piece into a very thin sheet. Cut sheets into square or rectangular shapes and fry in plenty of hot olive oil using a deep saucepan. Prepare a light syrup by boiling honey and petimezi in water. Dip the diples in hot syrup. Whisk mizithra cheese with confectioners’ sugar until creamy.