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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Thiples


"Thiples are a traditional pastry made for festive occasions such as weddings, christenings, birthdays, name days and so on," says Tsaples. "They're light, crunchy and deliciously sweet. Thiples aren't traditionally made in Thessaly, where my parents come from, and I learned how to make them through my mother-in-law, Anastasia, who comes from Kalamata."

You'll need

8 eggs (for the best results, they must be fresh and organic) 60 ml ouzo 1 tbsp white sugar 3 tsp vanilla sugar Juice of ½ lemon 1 kg “00” flour 1 litre (4 cups) sunflower oil 150 gm (1½ cups) walnuts, finely chopped 75 gm (½ cup) roasted sesame seeds ½ tsp cinnamon   Syrup 350 gm (1 cup) honey 220 gm (1 cup) white sugar 60 ml (¼ cup) lemon juice 1 cinnamon quill

Method

  • 01
  • In a large bowl, beat the eggs, ouzo, sugar, vanilla sugar and lemon juice. Add the flour a little at a time to form a stiff dough (you may not need all the flour). It should not stick to your hands. Knead it for about 5 minutes, place it in a clean bowl, wrap it in plastic wrap and rest for about 30-50 minutes.
  • 02
  • Take a piece of dough the size of your fist then, using a pasta machine and reducing settings notch by notch, roll out the dough until it is 2mm thick. Cut pastry into squares about 15cm by 15cm in size.
  • 03
  • Heat the oil in a deep-sided frying pan. Drop the pastry squares into the hot oil (be careful, the hot oil will spit). Using a fork, roll them up to form cylinders. Admittedly, this step does require a bit of practice (see note). Don’t worry if they are not perfect to begin with. Drain the thiples after frying.
  • 04
  • For the syrup, combine ingredients with 125ml water in a large saucepan, bring to a boil, then reduce heat and simmer (5-10 minutes).
  • 05
  • Dip the thiples into the warm (not hot) syrup. Arrange on a platter and serve sprinkled with walnuts, sesame seeds and cinnamon.

Note We found that you can also roll the pastry squares into cylinders before lowering them into the hot oil. Hold them loosely with tongs to keep them rolled for the first few minutes of cooking, which might be easier for beginners. This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited. 


At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

Featured in

Jul 2013

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