Pasteli Greek Sesame Honey Candy Food

PASTELI - GREEK SESAME & HONEY CANDY!

Steps:

• In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel.
• Place a large sheet of parchment on a flat work surface.
• Carefully pour the honey mixture onto the paper to form a square or rectangle about 1/2" thick. Lightly sprinkle the paper with rose water & cover with half of the sesame seeds.
• Dip a spatula into rose water or oil and press down the pasteli then. Cover the surface with the remaining sesame seeds and press them into the pasteli with the spatula.
• (Instead of pouring straight onto the paper you can use a lightly oiled jelly / jam roll tin, then follow the rest of the instructions.).
• Allow to cool slightly - do not leave too long or it will become impossible to cut!. Once firm, cut into squares or diamonds and allow to cool properly.
• Wrap each piece individually in small pieces of waxed paper and store in an airtight container.

GREEK HONEY SESAME BARS (PASTELI RECIPE)

Steps:

• To prepare this Greek honey sesame bars (Pasteli) recipe start by toasting the sesame seeds. Place a frying pan over high heat and add the sesame seeds. Toast them for 2-3 minutes until golden (not too brown). Remove the sesame seeds from the pan and set aside. Continue with the rest of the recipe quickly, so that the sesame seeds remain hot. Alternatively you can spread the sesame seeds in a pan and toast them in the oven at 180-190C (375F).
• In the same pan add the honey and bring to a boil, until it starts to foam. Remove the foam using a spatula, turn down the heat to medium and let it simmer until its temperature has reached 125C/260F. If you don't have a thermometer, take a bowl of cold water and drip in a teaspoon of the honey syrup. Let it cool down for a few seconds then shape it into a small ball using your fingers. Take it out of the water and drop it on your work surface. If it sounds like it is solid, the honey syrup is done.
• Its now time to add the remaining ingredients for your pasteli. Add a pinch of salt and the toasted sesame seeds and stir for about 10 minutes over medium heat, using a wooden spatula. The mixture should thicken considerably and stick to the spatula.
• Remove the pan from the heat, add the lemon zest and stir.
• Line a round pan (22cm/ 8.5 inch. diameter) with parchment paper and pour in the mixture. Be careful not to touch it, as it is very hot. Spread the mixture very well using a spoon.
• Let the pasteli cool down for about 20 minutes and them cut into portions. If you let it cool completely then it would be harder to cut into pieces.

GREEK SESAME SEED CANDY

Steps:

• Put bakeware liner in a large shallow baking pan (1 inch deep). Remove bottom of springform pan and set aside. Oil inside of springform ring with vegetable oil and put ring, upside down, in center of bakeware liner.
• Bring honey, sesame seeds, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring, then boil undisturbed until mixture registers 280 to 290°F on thermometer, about 15 minutes.
• Holding ring in place, quickly pour mixture into ring, then cool on a rack until candy is set but still warm, about 40 minutes. Unmold by peeling ring with candy off bakeware liner. Transfer candy to a cutting board, then run a paring knife around edge of springform ring and lift ring off candy. Cut candy into 1-inch pieces with an oiled large knife.

GREEK SESAME HONEY CANDY (PASTELI)

Steps:

• Gather the ingredients.
• Bring the honey and lemon peel (if using) to a boil in a saucepan. Add the sesame seeds, stirring continuously. Continue to cook while stirring to mix completely and thoroughly.
• When the seeds are fully mixed in and the mixture has boiled again, remove the pan from the heat. Remove the lemon peel and discard it.
• Place a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly (about 1/4-inch deep).
• Cool the pasteli to room temperature before refrigerating it on the parchment paper (it doesn't need to be covered). Chill for at least 2 to 3 hours.
• Using kitchen shears , cut the pasteli together with parchment paper into small pieces, and serve.
• Peel off the parchment paper to eat. Store in the refrigerator in an airtight container. You can enjoy pasteli as a natural energy bar. Sesame seeds are high in protein, but also contain healthy oils and antioxidants. If you've become dependent on store-bought energy bars, these will have no additives, and you can ensure they are gluten free if that is a concern. One variation you might try is adding some crushed nuts to the mixture, such as pistachios. Or lightly toast some of the sesame seeds to add a roasted flavor.

GREEK PASTELI (SESAME SEED & HONEY SNACKS)

Steps:

• In a heavy pan, bring the honey and water to "firm ball stage" (130 degrees C/250 degrees F).
• Take off the heat and stir in the sesame seeds and lemon zest.
• On a flat marble surface (or metal trays moistened with water, or a layer of parchment) spread the mixture evenly with a spatula or knife (or try a rolling pin) to 1 cm (1/4 inch) thickness.
• Before it cools, cut into squares (try a pizza cutter).
• When it is completely cool, wrap the squares in waxed paper and store in a covered container.

SESAME CANDY

Steps:

• Wash sesame seeds and remove any debris that may be in the seeds and drain well.
• Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet.
• Pour seeds into skillet and stir constantly.
• Dry and parch seeds until light brown, approximately 2 minutes.
• Watch closely, do not burn seeds.
• In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar.
• Using a wooden spoon, stir constantly until ingredients are dissolved.
• Cook over medium high heat to light crack stage.
• If using a candy thermometer, the temperature should be between 265 and 285 degrees F.
• Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon.
• Pour immediately into prepared an 11 by 2-inch pyrex baking dish.
• Score candy while still warm and cut into squares when cool.

PASTELI: SESAME HONEY CANDY

Steps:

• Note: If desired, add the lemon peel to give the pasteli a light hint of lemon.
• In a saucepan, bring honey and lemon peel to a boil.
• Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly.
• When the seeds are fully mixed in and the mixture has boiled again, remove from heat.
• Remove and discard lemon peel.
• Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high).
• When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn't need to be covered).
• Chill for at least 2-3 hours.
• With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve.
• To eat, peel off the parchment paper.
• Store in the refrigerator.
• To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.

SUNNY HONEY CANDY (NO COOK)

Steps:

• Blend honey and peanut butter together in bowl.
• Gradually add dry milk, mixing well.
• Mix in raisins and nuts.
• Shape into log (use waxed paper to make this a little easier). Wrap tightly and store in refrigerator.
• To serve, cut into 1/2-inch slices.