Elsewhere in Greece, these delicate fried pastry strips are called diples (THEE-pless). We call them xerotigana on Ikaria and I have the most vivid memories of my dad, a chef, making these every Christmas. We used to have mounds of them layered precariously on platters and they’d disappear in the course of just a day or two. To find the Greek honey that gives these crunchy pastries their ultimate flavor, visit my online store
here.