Pasteli: Greek Honey Sesame Bars Recipe

5 from 1 vote

Pasteli: Greek Honey Sesame Bars Recipe

Ever tried a snack so simple yet so irresistibly delicious that you just had to make it again? This is Pasteli — your new obsession. These easy Greek honey sesame bars are proof that the simplest ingredients can create the most magical flavors!

Prep Time10

Cook Time5

Course: Snack, Sweet

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 241kcal

Author: Makos

Ingredients

For Pasteli with honey only

1 cup sesame seeds see note#1
⅓ cup honey see note#2

Or for extra crunchy Pasteli

1 cup sesame seeds see note#1
3 Tablespoons honey see note#2
3 Tablespoons granulated sugar

US Customary - Metric

Instructions

Begin by brushing two pieces of baking paper with oil. Line your baking dish (or pan) with one piece and keep the other for smoothing the surface of the sesame mixture.
You can spread the sesame seed mixture on a regular baking sheet to about ½-inch thickness. For a cleaner shape, use a small baking pan, approximately 4 x 6.3 inches (10 x 16 cm), or a 6-inch diameter round pan.
For a small quantity, lightly toast the sesame seeds in a dry pan over medium heat for about 3–4 minutes. Stir constantly until they’re golden and fragrant. This enhances their nutty flavor and gives the pasteli its signature taste. However, you can also use raw sesame seeds.
👉 For large quantities I suggest roasting the sesame seeds in the oven, to save time and to avoid burning them. Spread in a thin layer and bake at 320°F (160°C) for 12–15 minutes or until golden, stirring occasionally.
In a saucepan, heat the honey (and sugar, if using) over medium-low heat until it starts to bubble. It may foam but that's okay. The longer you cook it, the crunchier your pasteli bars will be (just be careful don't burn it–if it starts to smell like burnt caramel remove from heat).
✅ For soft, flexible sesame bars boil for 1-2 minutes or if you have a food thermometer until honey reaches 248°F (120°C).
✅ For firm, crunchy texture boil for 5-7 minutes or until honey reaches 257°F (125°C).
Once the honey reaches the right consistency, stir in the warm sesame seeds and mix well to coat them evenly, for about 1 minute. This is the time for the add-ins (cinnamon, zest, ect.) if using.
Quickly, transfer to the baking sheet and spread the mixture evenly. It should be approximately ½ inch thick. Cover with the greased piece of baking paper and gently press with the back of a tumbler to flatten.
Once set and slightly warm, cut into bars or bite-sized squares. Let them cool completely and wrap each piece with parchment paper. Store in an airtight container for up to a month.

Video

Notes

Note #1: Sesame seeds can be hulled or un-hulled. They can be used raw, but it's best to lightly roast them until golden and fragrant. They should also be warm when added to the honey; otherwise, the temperature will drop, making the mixture stiff and hard to work with.

Note #2: Greek thyme honey or forest honey is ideal. Greek honey is dense, and its weight-to-volume conversion varies slightly depending on thickness. On average 100 grams of Greek thyme honey ≈ ⅓ cup. For accuracy, always measure by weight.

About the Crunchiness: Using only honey and cooking it until it reaches 257°F (125°C) will result in a crunchy texture, but using both sugar and honey will give you a more crunchy and brittle texture like the traditional pasteli you buy from the stores.

How to clean the pot: Soak in hot water for 5 minutes.

Nutrition information has been calculated for the pasteli with honey (1st version).

More sweet treats to try:

Nutrition