Dessert
Pasteli: Traditional Greek Sesame Honey Bars
Original name: Pasteli (Sesame Honey Bar)
About this dish
Pasteli is one of Greece's oldest sweets, a simple yet irresistible combination of sesame seeds and honey. This ancient energy bar, enjoyed since antiquity, is naturally gluten-free and vegan.
With a delightful crunch and a hint of orange, these bars are the perfect wholesome treat for any time of day.
Ingredients
UK and US measurements are both included for every recipe.
sesame seeds
grain200 g (1 1/3 cups)
runny honey
liquid100 ml (1/3 cup plus 1 tablespoon)
granulated sugar
other50 g (1/4 cup)
fresh orange zest
fruit1 orange
lemon juice
liquid1 tsp
salt
spice1 pinch
Method
Toast the sesame seeds
PT5MIn a dry skillet over medium heat, toast the sesame seeds for 3-5 minutes, stirring frequently, until they become fragrant and lightly golden. Remove from heat and set aside.
Combine honey and sugar
PT3MIn a small saucepan, combine honey, sugar, lemon juice, orange zest, and a pinch of salt. Stir over medium heat until the sugar dissolves completely.
Simmer the syrup
PT7MBring the honey mixture to a gentle boil and let it simmer for 5-7 minutes until it thickens slightly and fragrant. To test, drop a little syrup into cold water; it should form a soft ball.
Add the sesame seeds
PT1MStir in the toasted sesame seeds, mixing quickly but thoroughly to coat the seeds with the honey syrup.
Shaping the pasteli
PT5MImmediately pour the mixture onto a baking sheet lined with parchment paper. Using a spatula or another piece of parchment on top, press the mixture into a rectangle about 1 cm thick. Work quickly before it hardens.
Cool and cut
PT10MLet the pasteli cool for about 5 minutes, then cut into bars or diamonds while still warm. Allow to cool completely before removing from the parchment paper.
Equipment
- skillet
- small saucepan
- baking sheet
- parchment paper
- spatula
Nutrition facts
Tips
- Do not let the honey syrup overcook, if it reaches the hard-crack stage, the pasteli will be too hard to bite.
- For a citrus boost, use a mix of orange and lemon zest, and add a teaspoon of orange juice instead of plain water.
- Stored in an airtight container at room temperature, pasteli will keep for up to two weeks.
- If the pasteli becomes too sticky to cut, dip your knife in hot water and dry it before slicing.
Serving suggestions
- Serve pasteli with Greek coffee or tea for a classic pairing. These bars also make a lovely energy boost before a hike or as a sweet finish to a light lunch.
- For.
- For variety, melt pieces into yogurt or crumble over ice cream.
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Recipe by
Eleni Demetriou
Specialises in Greek cuisineEleni Demetriou runs a food blog called 'Olive My Love'. She photographs every meal for 20 minutes before eating.
Describe yourself in three words: Romantic, slow, loves golden hour.