Pasteli: Greek Sesame & Honey Bar

Two ways to make the most delicious sesame, nut, & honey candy!

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If you’ve been enjoying the simple, healthy, no-sugar pasteli recipe I posted a few years back, you’ve got to try my Aunt’s recipe. Both recipes make delicious Greek sesame and honey bars, but my aunt’s version has a combination of honey and sugar. She made it at a gathering the last time we were in Greece, and my cousin literally ate a whole pound of it. The sugar makes the candy crispier, and the more sugar you use in place of honey, the crisper the candy becomes. Since I like my pasteli soft, I use all honey. Either way, you have to try both, and let me know your favorite way to eat it!

Why you’ll love it

Toasty sesame seeds

Crunchy nut

Caramelized honey 

Simple, delicious sesame, nut, and honey candy you’ll have to control yourself around!

Just a handful of ingredients

• Sesame seeds
• Granulated sugar
• Raw almonds -substitute pistachios, peanuts, walnuts, or your favorite nut
• Greek honey -or the best quality local honey you can find

Optional

• Salt -balances the sweetness in the no-sugar version
• Orange zest -adds an incredible burst of freshness
• Orange juice -don’t forget to zest before juicing
• Cardamom seeds 
• Vanilla extract

How to make Greek Sesame and Honey Bars known as Pasteli

Toasting in the pan:

1. Roughly chop the almonds and place them in a wide shallow pan with the sesame seeds. 
2. Toast them over medium heat while constantly tossing until lightly golden. 

Or in the oven:

1. Preheat oven to 350℉ (177℃).
2. ​Spread out the sesame seeds and almonds on a baking sheet lined with parchment paper and place in the preheated oven to toast.
3. ​Toast them for 5-7 minutes on the middle rack.

Pasteli with sugar

1. Add the honey and sugar to the seeds and nuts in the pan and reduce the heat to low. 
2. Cook together, tossing until the mixture starts to stick. 
3. Remove from the heat and transfer the mixture to a 9-inch square baking pan lined with parchment. 
4. Flatten the pasteli and set aside to cool to room temperature or until slightly warm.
5. Transfer the pasteli to a cutting board and cut it into desired serving pieces.

Or the no-sugar version

1. Place the honey, salt, and orange juice in a small saucepan and bring to a boil.
2. Reduce the heat and cook the sweet mixture for about 5 minutes, then remove from heat.
3. ​Chop the toasted almonds and carefully add them with the toasted seeds to the honey mixture along with the orange zest.
4. Mix until well combined and pour the mixture into a baking dish/pan lined with parchment paper.
5. Flatten the pasteli and set aside to cool to room temperature.
6. ​Cover with plastic wrap and place in the refrigerator for a few hours to harden.
7. Then, cut it into your preferred size and shape.

Tips and Tricks

Working with honey and sugar can be tricky… and sticky! So, I wanted to share a few tips. When measuring the honey, use a little oil to coat the measuring cup first. The honey will slide right out. Then, when you flatten the pasteli, first brush your spatula or the bottom of a measuring cup with oil to keep it from sticking and help create a smooth top. Also, if you like this dessert thick, use an 8×8-inch or 9-inch square baking dish. However, try a 9×13-inch pan or half-sheet baking tray if you want it thinner. I hope these tricks help!  

Serving

You can cut these as big or small as you like. You can make bars or little candies and turn them into gifts. Put them in parchment-lined candy boxes or tins, and hand them out to friends and neighbors. It would be fun to serve them at a get-together, then have little boxes of them ready for guests to take home with them. The pasteli will keep fresh at room temperature in an airtight container, but you’ll have a hard time walking by without eating it. Kali Orexi!

Here’s the No-sugar Pasteli

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Pasteli: Greek Sesame & Honey Bar

Yield: about 20 squares

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Ingredients

• 2 cups (250g) sesame seeds
• 3/4 cup (170g) granulated sugar
• 1/2 cup (90g) raw almonds
• 2-3 tablespoons Greek honey

Instructions

Roughly chop the almonds and place them in a wide shallow pan along with the sesame seeds. Toast them over medium heat until lightly golden. Keep tossing the seeds and nuts so that they don't burn.

Add the honey and sugar and reduce the heat to low. Cook together tossing until the mixture starts to stick. Remove from the heat and transfer the mixture to a 9-inch square baking pan that has been lined with parchment.

Flatten the pasteli and set aside to cool to room temperature or until slightly warm.

Transfer the pasteli to a cutting board and cut it into desired serving pieces.

Kali Orexi!

Notes

The pasteli will keep fresh at room temperature in an airtight container.

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PASTELI: GREEK SESAME HONEY BAR

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Ingredients

• 1 and 1/2 cups Greek Honey
• 3 cups sesame seeds, raw
• 1 cup almonds or pistachios
• 1/2 teaspoon salt

​Optional:

• orange zest, 1-2 tablespoons orange juice, cardamom seeds, vanilla extract

Instructions

1. Preheat oven to 350 degrees Fahrenheit, 177 degrees Celsius.
2. ​Spread out the sesame seeds and almonds on a baking sheet lined with parchment paper and place in the preheated oven to toast.
3. ​Toast them for 5-7 minutes on the middle rack.
4. ​While the seeds and nuts are toasting, zest the orange and set the zest aside.
5. ​Place the honey, salt, and orange juice in a small saucepan. Bring to a boil.
6. Reduce the heat and cook the sweet mixture about 5 minutes. Remove from heat.
7. ​Chop the toasted almonds into small to medium sized pieces.
8. ​Carefully pour the toasted seeds and chopped almonds into the honey mixture along with the orange zest.
9. Mix everything very well, off the heat, until combined.
10. ​Pour the mixture onto a baking dish/pan lined with parchment paper and spread it evenly. Brushing the spatula with olive oil will make it easier to spread the candy mixture.
11. ​If you like this dessert thick, use an 8x8 inch baking dish lined with parchment paper.
12. ​If you like thinner bars, spread the mixture onto a half sheet baking tray lined with parchment paper or a 9x 13 inch baking dish.
13. ​Allow to come to room temperature. Cover with plastic wrap and set in the refrigerator for a few hours to harden.
14. Cut it in your preferred size and shape.
15. ​Enjoy!