🇬🇷 Greece · Dessert
Traditional Greek Sesame and Honey Bars (Pasteli)
By eatmundo · July 8, 2026
Pasteli are ancient Greek energy bars, a simple yet profoundly delicious treat made from toasted sesame seeds and rich honey. These naturally gluten-free and vegan bars offer a delightful crunch and a burst of sweet, nutty flavor, perfect as a snack or light dessert.
Ingredients
check them off as you prepareHow to Make It
- 1
Lightly toast 250g of sesame seeds in a dry, non-stick pan over medium heat for 5-7 minutes, stirring constantly. They should turn golden brown and smell fragrant, but don't let them burn. Transfer to a bowl.
- 2
In the same pan, combine 1/2 cup of honey and 2 tablespoons of sugar (if using). Heat over medium-low heat, stirring until the sugar dissolves and the mixture begins to bubble gently.
- 3
Continue to simmer the honey mixture for about 5 minutes, or until it reaches a soft-ball stage (112-116°C / 234-240°F if you have a candy thermometer). A small drop in cold water should form a soft, pliable ball.
- 4
Remove the pan from the heat and immediately stir in the toasted sesame seeds and 1 teaspoon of lemon zest (if using). Mix quickly and thoroughly until the sesame seeds are completely coated in the honey mixture.
- 5
Quickly transfer the mixture onto a sheet of parchment paper laid on a flat surface. Place another sheet of parchment paper on top and, using a rolling pin, flatten the mixture to your desired thickness, about 1 cm (0.4 inches).
- 6
While still warm, use a sharp, lightly oiled knife to cut the flattened pasteli into bars or squares. Work swiftly, as it will become brittle once completely cool.
- 7
Allow the pasteli bars to cool completely at room temperature, which will make them firm and crisp. Once cooled, store them in an airtight container at room temperature for up to 2 weeks.
Frequently Asked Questions
What is the best way to toast sesame seeds for Pasteli?+
Toast sesame seeds in a dry, non-stick pan over medium heat, stirring constantly, until they are fragrant and lightly golden. Be careful not to burn them, as this can make the Pasteli bitter.
Can I use a different sweetener instead of honey?+
Traditional Pasteli relies on honey for its unique flavor and binding properties. While other syrups might bind the sesame, they will significantly alter the taste and texture. For an authentic taste, honey is essential.
How do I get my Pasteli to be crunchy and not too sticky?+
The key is to cook the honey to the right temperature (soft-ball stage) and to flatten the mixture thinly while still warm. Adding a little sugar can also help with crispness. Ensure proper cooling before storing.
What are common flavor variations for Pasteli?+
While traditional Pasteli is simple, some variations include adding a pinch of cinnamon, a few drops of rosewater, chopped nuts like almonds or pistachios, or a different citrus zest for an extra aromatic touch.
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