Greek Turnovers: Diples (Emeril Lagasse) Recipe

Directions:

1. In a mixing bowl combine the flour, baking powder and salt and make a well in the center using your hands. In a small bowl combine the eggs, brandy and sugar and whisk to combine. Add the egg mixture to the well in the flour and stir to combine. On a lightly floured surface, use your hands to knead the mixture lightly until smooth. (Add a bit more flour if the dough seems sticky.) Cover the dough with plastic wrap and allow to rest at room temperature for 15 minutes.
2. On a lightly floured surface and working with half of the dough at a time, roll the dough out to a thickness of 1/8-inch. Using a sharp knife, cut the dough into long strips about 1 1/4 inches wide. Tie the strips into loose knots and lay on a lightly floured baking sheet. Repeat with the remaining dough.
3. In a small saucepan combine the honey and water and cook over low heat until honey is dissolved. Set aside and keep warm.
4. Fill a Dutch oven or other heavy pan with 2 inches of oil and heat to 375 degrees F. Place the dough shapes into the hot oil, 1 by 1, and fry until golden brown and crispy, 1 1/2 to 2 minutes. Using tongs or a slotted spoon, remove the fried turnovers to paper towel lined plates for draining.
5. Transfer the turnovers to a serving platter or plates and drizzle with the warm honey syrup. Sprinkle with the walnuts and cinnamon, to taste. Serve immediately.