In a bowl mix the eggs with the ouzo. Add flour and knead until the dough becomes soft. Roll out the pastry about 0.5 cm thick and cut into slices. In a deep frying pan heat the olive oil, drop in the slices and fold. Turn them quickly and fry. Remove immediately and place in a bowl.
For the syrup:
1 kg. (5 cups) Navarino Icons Pure Greek Honey
1 kg. (5 cups) sugar
2 cups water
Boil the sugar within the water. Add the honey and boil until it thickens. Drizzle the syrup over the diples. Serve the diples with honey on a platter, sprinkled with crushed walnuts.