Sesame and Honey Sweets from Zakynthos

Recently I felt inspired to make home-made Pastelli, a specialty from the island of Zakynthos, from where my father’s family is from. I engaged my intuitive cooking skills and the science of cooking to come up with a recipe that is both golden in colour, and quite simply delicious.

The addition of a hint of vanilla sugar, and freshly grated orange zest makes these original health bars just that little more aromatic and enticing.

Having rolled the mixture quite thin and cutting it into little squares makes them perfect for popping into your mouth. I much prefer them this way rather than having to bite into this crunchy and chewy mixture.

I cut pieces of clear cellophane to carefully wrap each piece of Pastelli and then finish them off with lengths of pretty ribbon tied into bows, before placing these beautiful little confection treats into my favourite footed sweets bowl ready for serving.

This recipe has a little crunch, so care needs to be taken of one’s teeth….alternatively just simply pop one into your mouth and allow these little sesame seed bars to tantalize your taste buds.

Here’s my recipe made with love, and brought to you with love!

INGREDIENTS

1 cup sesame seeds

1/2 cup honey

1/4 cup sugar

1 teaspoon vanilla sugar

1 teaspoon grated orange rind

1/2 cup almond slivers, toasted, for decoration

METHOD

Place the sesame seeds into a dry heavy based frying pan and toast gently.

In another saucepan heat the honey until it begins to bubble, add the orange rind, sugar, and vanilla sugar. Stir well over low heat until sugar is dissolved.

Transfer the toasted sesame seeds into the honey mixture and mix well.

Place baking paper onto a glass board or marble slab, or other smooth surface.

Working quickly, pour the mixture onto the baking paper, spread with a blunt knife, sprinkle with the toasted almond slivers, place another sheet of baking paper on top, and roll the mixture out thinly using a rolling pin.

Remove top layer of baking paper, and using a sharp knife proceed to cut the Pastelli into square or diamond shapes.  Allow to cool completely.

Pastelli can be stored in  airtight container but you’ll need to place a clean sheet of baking paper in between each layer, to prevent them from sticking together.

I like to wrap mine individually in cellophane and tie with a pretty ribbon.

Place the Pastelli into your favourite bowl to have available for your visitors to enjoy (that’s if your family can resits them)  and serve with a glass of iced water and a Greek coffee!

EP xx