Back to recipe search

FOR THE SYRUP
Put all ingredients in a medium pot and simmer for 5 minutes. Allow the syrup to cool and become lukewarm, strain and leave aside.

FOR THE DIPLES
Preheat oven to 180 ° C, preferably in air mode.

Unfold a fillo Beirut ZIMI PSACHNON on a flat surface and grease it with a little olive

Sprinkle with sesame seeds and cover with a second fillo Beirut.

Begin to crinkle from the short side of fillo, two fillo Beirut gently with hands, making pleats. As it is crinkled cut it into 4 pieces.

Do the same procedure with the remaining ingredients.

Distribute the folds in two baking pans.

Warm the remaining olive oil in a frying pan until heats well and pour 1 tablespoon of hot oil on top of each “Diple” (greek pastry sweet).

The contact of fillo Beirut with hot oil makes it to swell, as a regular “Diple” (greek pastry sweet).

Bake each baking pan alone, for 20 minutes on the middle rack of the oven until the “Diples” (greek pastry sweet) turn golden.

Take out each baking pan, let the “Diples” (greek pastry sweet) to cool slightly and sprinkle with lukewarm syrup and leave them for 5 minutes.

Drain and transfer them to a platter, sprinkle them one by one with almonds and walnuts.