The second part of the trilogy “samali, pasteli, kok” is here!
Pasteli with honey and sesame, with a delightful combination of salted almonds.
The “homemade pasteli” project is ultimately an easy thing to do!
You buy sesame seeds, choose a honey you like, and in less than half an hour you have delicious pasteli ready.
By now you know that I really love the combination of sweet and salty.
That is why I chose to add salted roasted almonds to the pasteli.
In this particular recipe, the result is a soft pasteli with a slightly smoky aftertaste. That happened because I toasted the sesame a little more and because the honey I chose was chestnut honey.
Pasteli with Nuts
You can make pasteli using only sesame, but you can also add any nut you like or dried fruits, such as raisins or cranberries.
If you want the pasteli you make to be soft, use only honey. If, on the other hand, you love crunchy pasteli, then you should add sugar to the recipe.
Ingredients
- 500 g sesame seeds
- 500 g honey
- 25 almonds (optional)
- a little salt (optional)
- zest from a citrus fruit (lemon, orange, bergamot), optional
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Instructions
Place a large non-stick frying pan or a wide pot over the heat.
How to Toast the Sesame Properly
Once the pan is hot, pour in the sesame seeds.
The heat should be at medium.
Stir the sesame constantly with a wooden spoon. We want to toast it lightly, just enough for it to release its aromas.
This stage of the preparation requires attention. We must stay over the pan and keep stirring, because in a very short time the sesame can burn.
When we see that the sesame is toasted, that is, when it releases its characteristic aroma and darkens slightly, we pour it into a bowl and keep it next to us.
Be Careful When Boiling the Honey
Pour the honey into the same pan in which we toasted the sesame.
Now the heat should be medium to low.
The honey will start to bubble and foam. You may need to lower the heat even more.
The time you let the honey boil should not exceed 3 minutes. You will notice that it smells like caramel.
If you have a food thermometer, the reading will be 123–125 degrees Celsius.
Pour the sesame into the boiling honey.
Stir well. You want all the sesame to be well coated.
Add the almonds. Stir again.
After 1–2 minutes you will see that the sesame has absorbed the honey.
Pour the mixture into a Pyrex dish or small pan or mold, which you have first lined with baking paper.
With quick movements, smooth the surface of the pasteli with the wooden spoon.
Place a piece of baking paper over the pasteli and, using a cylindrical object, a small jar, or a glass, smooth its surface.
Let the pasteli cool slightly. This will take about half an hour.
Cut the pasteli into the pieces you want using a large knife or a pizza cutter.
Store the pasteli in a metal or glass container or jar, tightly closed.
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