In a bowl sift the flour with the baking powder. Make a puddle in the middle and place the eggs, the sugar and the raki.
Knead well until the dough becomes smooth, and suitable to open the phyllo.
Leave the dough approximately 30 minutes to rest.
Cut the dough into pieces and place them on a surface that has been sprinkled with some flour so that the phylo won’t stick.
Also sprinkle some flour on top so that the phyllo wont stick to the rolling pin and then roll open the phyllo.
Once you have finished opening the phylo, which must be as thin as possible, cut horizontal and vertical stripes to create small rectangular shaped phyllo.
With a small brush remove the remaining flour on top of the phylo.
Warm the oil in a skillet and fry the diples.
With two forks you fold them twice, you must be careful of the color it should always be golden brown but make sure you don’t burn them.
Take them out of the skillet and place them on a baking sheet.
Once all the diples have been fried then prepare the syrup.
In a pot boil the honey with the sugar and the water for 10 minutes and at the end add the vanilla and the rum.
Remove the foamy part of the syrup and lower the temperature by half, dip the dipla in the syrup and leave it for a while.
Once they are honey dipped place them on a tray and sprinkle with finely chopped walnuts and cinnamon.