129Pasteli

Method

Traditional soft-chewy honey pasteli. Cut into 12 to 16 diamonds or bite-sized bars.

You will need

• Wide frying pan
• Heavy-bottomed saucepan
• Baking parchment
• Rolling pin
• Sharp chef's knife

1. Toast the sesame seeds in a wide, dry frying pan over medium-low heat, stirring constantly, until pale golden and fragrant, about 4 to 5 minutes, then tip immediately onto a plate to stop them burning. 5 min Ready when: pale golden and aromatic
2. Prepare a flat work surface by laying down a sheet of baking parchment lightly rubbed with water or a neutral oil, and keep a second sheet and rolling pin ready. 2 min Ready when: parchment laid flat
3. Place the honey, lemon juice, and a tiny pinch of salt in a heavy-bottomed saucepan over medium heat and bring to a steady simmer. 3 min Ready when: honey foaming vigorously
4. Simmer the honey gently for 5 to 7 minutes until it thickens slightly and reaches the soft-crack stage (around 120C if using a thermometer, or until a small drop forms a soft, pliable thread when dropped into cold water). 7 min Ready when: syrup darkens slightly and bubbles become smaller and tight
5. Lower the heat, stir in the ground cinnamon and toasted sesame seeds, and mix vigorously with a wooden spoon for 2 minutes until the seeds are fully coated and the mixture begins to pull away from the pan sides. 2 min Ready when: thick, cohesive mass pulling away from the base
6. Immediately scrape the hot mixture onto the prepared parchment paper, cover with the second sheet, and roll out with the rolling pin to an even thickness of about 7 to 8 mm. 2 min Ready when: even compact slab
7. Peel off the top sheet of paper and let the slab rest for 10 minutes until warm and firm but not completely cold; slice into diamonds or fingers with a sharp, oiled knife, then let cool completely before separating. 15 min Ready when: firm enough to hold shape when sliced

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Make ahead and storing

Keeps well at room temperature for several weeks; prepare days in advance.

Store in an airtight container separated by sheets of parchment paper for up to 1 month at cool room temperature.

Substitutions

• Blanched split almonds or chopped walnuts for White sesame seeds. Can replace up to half the sesame seeds for an Aegean island nut-pasteli variation.

Common mistakes

• Overcooking the honey until it turns dark brown.. The honey becomes bitter and the pasteli turns rock hard rather than tender and chewy.
• Waiting until the slab is completely cold before cutting.. Once cold, the brittle will shatter irregularly instead of cutting into clean pieces.

Regional variants

• Pasteli Rodou (Melekouni): Rhodes variant spiced with cumin, orange zest, and mixed with almonds.
• Pasteli Amorgou: Cycladic soft pasteli seasoned with raki and spooned onto fresh lemon leaves.

About the dish

Pasteli is an ancient confection of roasted sesame seeds bound with hot honey. Mentions of similar sesame and honey cakes date back to classical antiquity, where they were associated with stamina and fertility rituals. In the Aegean islands, particularly Rhodes and the Cyclades, soft pasteli served on lemon leaves remains a traditional offering at weddings and christenings, while firmer, pocket-sized versions are eaten throughout Greece as an everyday fast-day sweet.

Found in all of Greece. Cooked for everyday, lent, wedding.

Cousins elsewhere

• Simsimiyya (Levantine). A very similar sesame brittle bound with cooked honey or boiled sugar syrup.
• Pastellaki (Cypriot). Cypriot brittle often bound with carob syrup as well as honey and nuts.

Nutrition per serving (estimate)

219 kcal · protein 4.5 g · fat 12.4 g (saturated 1.8 g) · carbohydrate 26.5 g (sugars 20.6 g) · fibre 3 g · sodium 4 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Traditional pure-honey home method typical of the southern Aegean islands..

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