Pastelaki

Pastelaki (Greek: Παστελάκι) is a traditional Cypriot and Greek sweet—a nut or seed brittle made with honey, carob syrup, or sugar, often flavored with sesame seeds, almonds, peanuts, or pistachios. It’s chewy to crunchy, depending on the method and ingredients, and is both ancient and nutritious, dating back to classical antiquity.

---

 What Is It?

 Pastelaki is:

• A simple, natural sweet made by binding nuts or seeds with a syrupy base (traditionally honey or carob syrup).

• Typically shaped into bars or discs and enjoyed as a snack or dessert.

• Closely related to modern energy bars, but without processed ingredients.

---

 Traditional Ingredients:

• Sesame seeds

• Almonds, peanuts, or walnuts

• Honey or carob syrup (can also use sugar)

• Optional: orange zest, cinnamon, clove, or rose water

There are many regional variations:

• Cypriot pastelaki is often made with carob syrup, giving it a deep, molasses-like flavor.

• Greek pastelaki typically uses honey and sesame, similar to ancient recipes.

---

 Simple Traditional Recipe – Sesame & Peanut Pastelaki

Ingredients:

• 1 cup sesame seeds

• 1 cup roasted unsalted peanuts (or almonds)

• 3/4 cup honey (or 1/2 cup carob syrup)

• Optional: pinch of cinnamon, orange zest

Equipment:

• Small saucepan

• Baking paper or silicone mat

• Rolling pin or flat spatula

Instructions:

1. Toast the Sesame (optional):

   • Lightly toast sesame seeds in a dry pan for 2–3 minutes to bring out the aroma. Set aside.

2. Heat the Syrup:

   • In a small saucepan, heat honey (or carob syrup) over low heat until it begins to bubble.

   • Add cinnamon or zest if using.

3. Add Nuts & Seeds:

   • Stir in sesame seeds and peanuts. Mix thoroughly.

4. Shape the Mixture:

   • Pour the mixture onto a sheet of baking paper.

   • Cover with another sheet and roll out to desired thickness (about 1 cm).

   • Let it cool slightly, then cut into bars or diamonds before it hardens completely.

5. Cool and Store:

   • Allow to cool fully at room temperature.

   • Store in an airtight container between sheets of parchment.

---

 Fun Fact:

Pastelaki is considered one of the oldest known confections. Ancient Greeks and Cypriots made versions of it using honey and sesame seeds, known as “gastris” or “kandylion”.

Pastelaki me Teratsomelo (Pastelaki with Carob Syrup)

 “Teratsomelo” = Carob Syrup

This pastelaki has a chewy, slightly sticky texture and a rich, dark flavor thanks to the carob syrup. It’s both nostalgic and healthy, packed with nutrients from the carob and nuts.

---

 Ingredients:

• 1 cup sesame seeds

• 1 cup crushed almonds or walnuts (lightly toasted)

• 3/4 cup carob syrup (teratsomelo)

• 1 tsp orange zest (optional but traditional)

• 1/2 tsp cinnamon or clove (optional)

• A pinch of salt (balances sweetness)

---

 Equipment:

• Nonstick or heavy-bottomed saucepan

• Wooden spoon or heatproof spatula

• Baking paper or silicone mat

• Rolling pin or flat spatula

• Knife or bench scraper

• Airtight container for storage

---

 Instructions:

1. Toast Nuts and Seeds (Optional but Recommended)

• Toast sesame seeds and chopped nuts in a dry pan until golden and aromatic (2–3 minutes).

• Set aside to cool slightly.

2. Heat the Carob Syrup

• In a saucepan, pour the carob syrup and bring it to a gentle simmer over low heat.

• Stir in zest, spices, and salt if using.

• Cook for 2–3 minutes until it thickens slightly and becomes glossy.

3. Mix in the Nuts and Seeds

• Add the sesame seeds and nuts.

• Stir well to fully coat and bind everything with the syrup.

• The mixture should pull away from the pan sides slightly and become sticky.

4. Shape the Pastelaki

• Pour the mixture onto a sheet of parchment or silicone mat.

• Flatten with a spatula or rolling pin to 1 cm (½ inch) thickness.

• Let it cool for 5–10 minutes, then cut into bars, diamonds, or small squares before it hardens.

5. Cool and Store

• Let it cool completely at room temperature.

• Store in an airtight container, layered with baking paper.

• Keeps for 2–3 weeks in a cool place (longer in the fridge, but it will harden slightly).

---

 Serving Tips:

• Enjoy as a snack with coffee or tea

• Serve as a sweet energy bite with yogurt or fruit

• Include in a mezze dessert platter