Pasteli
Crispy Greek sesame brittle bound with honey and studded with walnuts. A simple, ancient confection that's crunchy, nutty, and naturally sweet.
- Total time
- 20 min
- Servings
- 8
- Calories
- 285
- Protein
- 7g
Ingredients
- 1.5 cups raw sesame seeds
- ¾ cup raw walnut pieces
- ¾ cup honey
- 2 tablespoons unsalted butter
- ¼ teaspoon sea salt
Instructions
- 1
Line an 8-inch square baking pan with parchment paper, letting the edges overhang so you can lift out the brittle later. Set aside. Measure out 1.5 cups raw sesame seeds and 0.75 cup raw walnut pieces — you want roughly equal volumes of each, and the walnuts should be in bite-sized pieces, not powder.
- 2
Set a 10-inch stainless steel skillet over medium-high heat. Once hot, add the 1.5 cups sesame seeds and toast them, stirring constantly with a wooden spoon. After about 3-4 minutes, the seeds should smell deeply nutty and turn pale golden — watch closely because they can burn quickly. Pour them onto a clean plate and set aside.
- 3
Return the same skillet to medium heat. Add 2 tablespoons unsalted butter and let it melt. Pour in 0.75 cup honey and stir gently until the mixture is smooth and glossy, about 1-2 minutes. The honey should relax and flow easily — you're not looking for it to bubble vigorously, just to become pourable.
- 4
Remove the skillet from heat. Immediately add the toasted sesame seeds and 0.75 cup walnut pieces, along with 0.25 teaspoon sea salt. Using a heat-resistant spatula, fold everything together quickly but thoroughly — the mixture will begin to thicken as it cools, so work fast. Make sure every seed and walnut piece is coated with the honey-butter mixture.
- 5
Pour the mixture into your lined baking pan, pressing it down firmly and evenly with the spatula into a single, compact layer. Work quickly because the mixture sets as it cools. You want the top relatively smooth but don't stress about perfection — rustic texture is part of the charm.
- 6
Let the pasteli cool at room temperature for at least 15 minutes, though it's best to wait 30 minutes until it firms up completely. Once set, lift the parchment paper edges and turn the entire slab out onto a cutting board. Using a sharp knife, cut into 8 rectangles or smaller squares — dip the knife in hot water and wipe it between cuts for cleaner edges.
- 7
Serve at room temperature. Pasteli keeps in an airtight container at room temperature for up to one week, making it perfect for gifting or packing in lunchboxes.
Tools you’ll need
- 8-inch square baking pan
- parchment paper
- 10-inch stainless steel skillet
- wooden spoon
- heat-resistant spatula
- sharp chef's knife
- cutting board
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