Quick Recipe Version (TL;DR)
Quick Ingredients
- 300 g sesame seeds (about 2 cups)
- 240 g honey (about 3/4 cup)
- 1/4 tsp fine sea salt
- 1 tsp finely grated orange zest (optional)
- 60 g chopped pistachios or almonds (about 1/2 cup, optional)
- 1 tsp neutral oil (for greasing parchment and knife)
Do This
- 1. Heat oven to 175°C (350°F) and toast sesame seeds 8–10 minutes, stirring once.
- 2. Line an 20 x 20 cm (8 x 8 inch) pan with parchment and lightly oil the parchment.
- 3. Warm honey in a small saucepan over medium heat until it reaches 121°C (250°F), 5–7 minutes.
- 4. Off heat, stir in salt, orange zest, nuts (if using), then the toasted sesame until fully coated.
- 5. Scrape into the pan and press firmly into a 6 mm (1/4 inch) thick layer.
- 6. Cool at room temperature for 60 minutes, then cut into thin bars with a lightly oiled knife.
Why You’ll Love This Recipe
- Simple ingredients: mostly sesame and honey, with optional nuts and citrus.
- Big flavor, minimal effort: toasty sesame plus deep, floral honey.
- Perfect snack bars: chewy, energy-packed, and easy to portion.
- No baking required: just toast, simmer, press, and slice.
Grocery List
- Produce: 1 orange (for zest, optional)
- Dairy: none
- Pantry: sesame seeds, honey, fine sea salt, pistachios or almonds (optional), neutral oil
Full Ingredients
Base Pasteli
- 300 g sesame seeds (about 2 cups)
- 240 g honey (about 3/4 cup)
- 1/4 tsp fine sea salt
Optional Flavor Add-Ins
- 60 g pistachios or almonds, lightly toasted and roughly chopped (about 1/2 cup)
- 1 tsp finely grated orange zest (from 1 orange)
For the Pan and Cutting
- 1 tsp neutral oil (such as grapeseed or light olive oil), for greasing parchment and knife
- Parchment paper
Step-by-Step Instructions
Step 1: Prepare the pan and tools
Line an 20 x 20 cm (8 x 8 inch) square pan with parchment paper, leaving a little overhang on two sides so you can lift the slab out later. Lightly brush or rub the parchment with 1 tsp neutral oil (especially the corners).
If you have one, set out a candy thermometer. If not, you can still make pasteli, but the thermometer makes the honey stage much more reliable.
Step 2: Toast the sesame seeds
Preheat the oven to 175°C (350°F). Spread the 300 g sesame seeds in an even layer on a rimmed baking sheet.
Toast for 8–10 minutes, stirring once halfway through, until the seeds are fragrant and lightly golden. Keep an eye on them in the last 2 minutes; sesame can go from toasted to bitter quickly.
Tip the toasted sesame into a heatproof mixing bowl (so it’s ready to go the moment the honey is ready).
Step 3: Warm the honey to the right stage
Pour 240 g honey into a small, heavy-bottomed saucepan. Set over medium heat and bring to a steady simmer, stirring briefly at the beginning to help it heat evenly.
Once simmering, stop stirring and cook until the honey reaches 121°C (250°F) on a candy thermometer, about 5–7 minutes (timing can vary by pan and stove). The honey will bubble vigorously and look thicker.
Immediately remove the saucepan from the heat. (Honey is extremely hot at this stage; work carefully and keep hands and face back from the steam.)
Step 4: Add flavorings, then bind with sesame
Off the heat, stir the 1/4 tsp fine sea salt into the hot honey. If using, stir in the 1 tsp orange zest and 60 g chopped nuts.
Pour the hot honey over the toasted sesame in the mixing bowl. Use a sturdy silicone spatula or wooden spoon to mix until every seed is evenly coated and the mixture looks glossy and uniform.
Step 5: Press into a thin, even slab
Scrape the mixture into the prepared pan. It will be sticky and stiffening as it cools, so work promptly.
Place a second piece of parchment on top (lightly oiled if needed), then press firmly to compact the mixture into a dense, even layer about 6 mm (1/4 inch) thick. Use the bottom of a measuring cup or a flat spatula to really pack it down; tight packing is what gives you clean slices and a chewy (not crumbly) bar.
Step 6: Cool until set
Let the pasteli cool at room temperature until fully set, about 60 minutes. It should feel firm and no longer warm to the touch.
Avoid refrigerating to speed this up; chilling can make the honey feel harder and can encourage stickiness from condensation later.
Step 7: Cut into bars
Lift the slab out using the parchment overhang and place it on a cutting board. Lightly oil a sharp knife (and re-oil as needed).
Trim the edges if you want very neat bars. Cut into 16 thin bars (for example, cut into 4 strips one direction and 4 strips the other direction). For the cleanest cuts, press straight down rather than sawing back and forth.
Pro Tips
- Toast = flavor: light golden sesame tastes nutty and rich; pale sesame tastes flat, but too dark can become bitter.
- Use a thermometer if you can: taking the honey to 121°C (250°F) helps the bars set chewy and sliceable.
- Press harder than you think: compacting the mixture tightly prevents crumbly bars and helps them hold together.
- Oil the parchment and knife lightly: a thin film of oil makes shaping and slicing dramatically easier.
- Work quickly after mixing: once the sesame hits the hot honey, the mixture starts thickening right away.
Variations
- Pistachio-orange pasteli: use pistachios and orange zest (as written) for a bright, classic pairing.
- Almond-lemon pasteli: swap pistachios for almonds and use 1 tsp lemon zest instead of orange.
- Spiced pasteli: add 1/2 tsp ground cinnamon to the honey off heat, then proceed as usual.
Storage & Make-Ahead
Store pasteli in an airtight container at cool room temperature for up to 2 weeks. For easiest grabbing, layer bars between sheets of parchment so they don’t stick together. Avoid humid storage spots (near the stove or dishwasher), since humidity can make honey-based sweets tacky. Pasteli is ideal for make-ahead: make the slab, cool, slice, and pack for the week.
Nutrition (per serving)
Approximate, per 1 of 16 bars: 145 calories, 3 g protein, 7 g fat, 18 g carbohydrates, 2 g fiber, 15 g sugars, 60 mg sodium.
