To make the diples
Place all the ingredients in a mixer’s bowl and mix with a bread hook until it forms a nice elastic dough.
If you don’t have a mixer available you can knead the dough with your hands. It’s not that difficult it just takes a little more time.
Wrap the dough in plastic wrap and place it in the refrigerator to rest, for at least 30 minutes. Remove from the refrigerator and either through a pasta maker or with a rolling pin make very thin sheets of dough.
Using a rolling cutter, cut the dough into 2 cm x 25 cm strips.
Place a pan full of a generous amount of vegetable oil and let it get hot.
Place the edge of the dough strip between the tines of the fork, place the fork into the pan with the oil and roll the strip around the fork away from you. (see rolling method in VIEW RECIPE STEP BY STEP). Fry them until they have a gold light brown color. When ready, remove with a slotted spoon and transfer to a paper towel to drain from excess oil. Repeat with the rest of the dough. (It’s best to cut all the diples before you begin frying.)
To make the syrup
In a saucepan, combine the sugar, water, lemon juice and cinnamon. Place over medium to high heat and boil for 5 minutes. Add the honey and remove from heat.
Drop diples into the hot syrup, turning them over to make sure they soak up plenty of syrup, allow them to soak for few seconds.
Serve with honey, cinnamon and walnuts.
