Pasteli -The Ancient Greek Energy Bar
The original recipe contains honey and sesame seeds. But you can also add other nuts such as pistachios, walnuts and almonds to the mixture for a little extra crunch and even cranberries.
Equipment
- 1 non stick pan
- 1 parchment paper
Ingredients
- 200 g Honey (7 oz)
- 200 g Sesame seeds (7 oz) or mixed with any seeds and nuts
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1 pinch Salt
Instructions
- Start by placing the seeds in a dry skillet (no oil) over medium heat. Heat, shake the pan and stir with a spoon, until the seeds are fragrant and lightly golden, about 3 minutes. Stay at the stove because the seeds can easily burn!
- Then add honey in a non-stick pan over high heat. When the honey starts to bubble, lower the heat and add the lightly roasted sesame seeds and sunflower seeds.
- Stir continuously for 7 minutes. If you want your Pasteli softer in texture, remove it from the heat after 5 minutes.
- Add vanilla extract, a pinch of salt and cinnamon.
- Depending on how soft or hard your Pasteli will be depends on the honey and the cooking time. If the honey is raw, you can reduce the cooking time or if you use regular honey, you can cook it a little longer.
- You can also do a water test. Take some pastel mixture with a teaspoon and dip it in cold water. If you can shape a small hard ball with it, it’s done.
- Line a baking sheet with parchment paper and spread the pastel mixture. Cover with another parchment paper and carefully use a rolling pin and roll out the pastel until it is 1 cm thick.
- When almost cool, cut into squares. And finally, cut again when completely cold. Store it in an airtight container with parchment paper between each layer.
