Classic Greek Sesame Honey Bars

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Pasteli is one of Greece's oldest sweets, a simple confection of toasted sesame seeds and honey that was eaten by athletes in antiquity for its pure energy. These golden, crunchy bars are chewy in the middle and crisp at the edges, with deep nutty flavor from the toasted seeds. Wrap them in parchment for a portable snack that keeps for weeks.

Nutrition Facts

Per serving (estimated)

• 140 kcalCalories
• 8 gFat
• 1 gSaturated Fat
• 15 gCarbs
• 1.5 gFiber
• 11 gSugar
• 3 gProtein
• 35 mgSodium
• 65 mgPotassium
• 110 mgCalcium
• 1.6 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the bars

• 1 1/2 cups raw sesame seeds (about 200 g)
• 3/4 cup mild Greek honey, such as thyme or pine (about 255 g)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/2 cup whole blanched almonds, optional but traditional
• 1 teaspoon neutral oil, for greasing the parchment

Directions

1. Line an 8×8-inch (20×20 cm) square pan with parchment paper, leaving overhang on two sides, and lightly grease the parchment with the neutral oil.
2. Toast the sesame seeds in a dry skillet over medium-low heat, stirring or shaking constantly, until fragrant and just turning pale gold, 3-5 minutes. Immediately transfer to a bowl so they stop cooking.
3. In a heavy-bottomed saucepan, combine the honey and lemon juice. Bring to a gentle boil over medium heat, then reduce to a low simmer and cook 5-7 minutes, until the mixture reaches the soft-ball stage (about 240°F / 115°C) and a small drop firms up when dropped into a glass of cold water.
4. Remove the pan from the heat. Working quickly, stir in the toasted sesame seeds, salt, and almonds until every seed is evenly coated in the hot honey.
5. Scrape the mixture into the prepared pan. Use a piece of oiled parchment or an oiled offset spatula to press it firmly and evenly into a compact layer about 1/2 inch (1.25 cm) thick.
6. Let the slab cool at room temperature for about 2 hours, until completely firm (or refrigerate for 30-45 minutes to speed it up).
7. Lift the slab out of the pan using the parchment overhang and place on a cutting board. Cut into 12 bars or 24 small squares with a sharp knife wiped with a little oil.
8. Wrap each piece in parchment or wax paper, twisting the ends like a traditional candy wrapper. Store in an airtight container at room temperature for up to 3 weeks.
9. Toasted sesame keeps for weeks; if the bars soften in humid weather, briefly dehydrate at 300°F (150°C) for 5-8 minutes to crisp back up.

Cook’s Notes

• A candy thermometer is the easiest way to hit the soft-ball stage; undercooked honey stays sticky, while overcooked honey becomes brittle and can scorch.
• Choose a mild, floral honey like Greek thyme or pine honey; strong buckwheat or dark wildflower honey will mask the nutty sesame flavor.
• Lightly toasting the sesame seeds is the modern touch – traditional village recipes often used them raw, but toasting deepens the flavor and keeps the bars crunchier for longer.
• Press the mixture firmly while still hot so the bars hold together when cut; loose pressing leads to crumbly pieces.
• Wrap each bar individually in parchment and twist the ends – this is how Greek pastry shops (zacharoplasteia) traditionally sell pasteli and keeps the bars from sticking together.

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