Pasteli (Honey Sesame Bars)
These traditional Greek sesame bars are naturally sweet and crunchy, made with just two main ingredients. They're perfect for a quick energy boost or a satisfying snack. This recipe yields a firm, chewy bar.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 182 kcal
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 200 gsesame seed, toasted
- 100 ghoney
- 1 tsplemon zest(optional)
- 0.5 tspcinnamon, ground(optional)
Equipment
saucepan · rolling pin · parchment paper · wooden spoon · knife · baking dish
The method
Step by step
- 1
If your sesame seeds are not pre-toasted, toast them in a dry pan over medium heat for 3-5 minutes until golden brown and fragrant, stirring frequently. Set aside to cool slightly.
About 5 min
Cook’s note: Watch the sesame seeds carefully as they can burn quickly.
- 2
Line a small baking dish or a cutting board (approximately 8x8 inches) with parchment paper, leaving an overhang on the sides for easy lifting.
About 1 min
- 3
In a medium saucepan, combine the honey, lemon zest (if using), and cinnamon (if using). Heat over medium-low heat, stirring occasionally, until the honey is fluid and just begins to bubble gently.
About 3 min
Cook’s note: Do not let the honey boil vigorously, as this can make the pasteli too hard.
- 4
Remove the saucepan from the heat and immediately add the toasted sesame seeds. Stir vigorously with a wooden spoon or spatula until all the sesame seeds are thoroughly coated in the honey mixture.
About 2 min
Cook’s note: Work quickly as the mixture will start to cool and thicken.
- 5
Pour the mixture into the prepared dish or onto the parchment-lined cutting board. Place another piece of parchment paper on top of the mixture.
About 1 min
- 6
Using a rolling pin or the bottom of a flat glass, press the mixture down firmly and evenly to your desired thickness, about 1/4 to 1/2 inch thick.
About 2 min
Cook’s note: Pressing firmly is key for a compact bar that won't crumble.
- 7
Let the pasteli cool completely at room temperature for at least 1 hour, or in the refrigerator for 30 minutes, until firm.
About 1 hr
- 8
Once firm, lift the pasteli out of the dish using the parchment paper overhang. Remove the top parchment paper and cut into bars or squares using a sharp knife.
About 1 min
Cook’s note: For cleaner cuts, lightly oil your knife blade.
Per serving
Nutrition
- Calories
- 181.9kcal
- Protein
- 4.6g
- Carbs
- 16.2g
- Fat
- 12.5g
- Fibre
- 3.2g
- Sugar
- 10.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store pasteli in an airtight container at room temperature.
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