Pasteli: Greek Honey Sesame Bars with Peanuts
These easy, healthy and chewy Greek bars are a great snack for the whole family. Greek pasteli is sugar free and ready in 15 minutes.
An ancient Greek recipe
It’s not a secret how proud I am of my Greek heritage! Being able to share my Greek culture through baking with you, is the best satisfaction and the key part of why I started this blog. This recipe is extra special since it goes way back to Ancient Greece. Pasteli, (Gr:παστέλι) is a sesame seed candy mixed with honey and pressed into a bar. It often contains nuts, such as almonds, peanuts and pistachios. The texture may vary from chewy to crisp.
Sesame seeds and honey were always an integral part of Greek nutrition. There are references to similar foods to nowadays pasteli that prove its heritage. For instance, the Cretan koptoplakous (κοπτοπλακοῦς) or gastris (γάστρις) was a layer of ground nuts sandwiched between two layers of sesame crushed with honey. Herodotus, also mentions “sweet cakes of sesame and honey” but with no detail.
Ingredients for Greek Pasteli
Honey: The main ingredient for these bars is honey! Make sure to opt for good quality Greek honey. Pasteli gets its characteristic chewy texture and flavor from it.
Sesame Seeds: Toasted sesame seeds release a nutty fragrant and give an earthy taste to the pasteli.
Peanuts: I used salted roasted peanuts from Nigeria. If you have never tried Nigerian peanuts do yourself a favor and try them asap! They have a very robust and rich flavor. Moreover, the salt helps to balance the sweetness and adds a nice kick.
Lemon Zest: This ingredient is completely optional but I would highly recommend it. Lemon zest provides a zesty and subtle acidity which I love when combined with nuts.
What are the benefits of Greek pasteli?
Greek honey is known for its antioxidant and nutritional benefits. This natural super food contains anti-bacterial, anti-viral and anti-fungal substances and has also been used for centuries as a treatment for sore throats and coughs. As my mum says, a teaspoon of honey in your cup of tea will heal everything; and Greek mothers know best! Sesame seeds are rich in protein, vitamins, minerals and antioxidants. Researches have shown that incorporating sesame seeds in your diet can help lower cholesterol.
Besides its amazing taste and texture, Greek pasteli is gluten free and is made exclusively with unprocessed ingredients and no refined sugar. If this isn’t the healthiest and most nutritional energy bar then what is it?
How to make Greek Honey Sesame Bars with Peanuts
Line a 9 inches (22 cm) round pan with parchment paper and set aside. On a cutting board roughly chop the peanuts and set aside.
Over medium-high heat, toast the sesame seeds in a non stick skillet for 1 to 2 minutes till golden. Remove toasted sesame seeds and place in a bowl. Return the skillet on fire and reduce the heat on medium. Pour the honey and let it come to a boil. You only need to boil for a minute or so. Be mindful not to over boil the honey, as it will result in a hard pasteli. When the honey has a caramel like smell reduce the heat on low and add the toasted sesame seeds and chopped peanuts. Be careful not to burn the honey.
Stir continuously for 5 minutes using a wooden spoon. Remove from heat and add the lemon zest. Give it a good stir. Pour the hot mixture into the prepared round pan and spread it evenly using a spatula.
Let Greek pasteli cool for 20 minutes before cutting into preferred shape. Enjoy!
A healthy snack for any time of the day
You can enjoy Greek pasteli throughout the day! It makes a great and filling breakfast food or a quick and light snack before lunch and dinner. In my house we usually have it in the morning along with coffee or tea! If you give this recipe a try I would love to hear your feedback.
More Recipes to Try:
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Pasteli: Greek Honey Sesame Bars with Peanuts
Ingredients
- 1 ⅓ cups Salted Roasted Peanuts Roughly Chopped
- 3/4 cup Sesame Seeds Toasted
- 0.60 cup Honey
- 2 tsp Lemon Zest (Optional)
Instructions
- Line a 9 inches (22 cm) round pan with parchment paper and set aside.
- On a cutting board roughly chop the peanuts and set aside.
- Over medium-high heat, toast the sesame seeds in a non stick skillet for 1 to 2 minutes till golden.
- Remove toasted sesame seeds and place in a bowl.
- Return the skillet on fire and reduce the heat on medium. Pour the honey and let it come to a boil. It will take about a minute.
- When the honey has a caramel like smell reduce the heat on low and add the toasted sesame seeds and chopped peanuts. Be careful not to burn the honey.
- Stir continuously for 5 minutes using a wooden spoon.
- Remove from heat and add the lemon zest. Give it a good stir.
- Pour the hot mixture into the prepared round pan and spread it evenly using a spatula.
- Let it cool for 20 minutes before cutting into preferred shape.
- Enjoy!
Notes
- Good quality honey is really important for optimal flavor.
- I prefer sesame seeds lightly toasted. If you wish, you can toast the sesame seeds for a few more seconds but be careful not to burn them.
- If you use unsalted raw peanuts, add 1/4 tsp of salt in the mixture after you remove from heat and stir. To roast unsalted raw peanuts, place them in a baking sheet in a single layer. Bake for about 20 minutes at 350F or until golden brown. Allow them to slightly cool down before using in the recipe.
- Stirring the mixture for 5 minutes will evaporate the excess humidity from the honey.
- You can substitute lemon zest for orange zest.
- When spreading the mixture in the pan you can place a sheet of parchment paper on top and use the bottom of a glass to press down the pasteli into an even layer.
- The chilling time will differ depending on the pan you use. A thicker layer will take longer time to cool than a thin one.
- The pasteli will be still warm after 20 minutes, but easy to cut with a knife. If you leave it cool down completely it will be too hard to slice.
- Pasteli can be shaped into rectangles, diamonds or squares.
- Pasteli is best consumed on the same day but it can be stored at room temperature for 1 to 2 days in an airtight container. Put pieces of parchment or waxed paper between layers to keep them from sticking.
- Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!
Easy instructions to follow, delicious recipe
