Chrystalla’s sister Evette is getting married soon and this weekend is her kitchen tea celebration. For events like this… weddings, christenings and bridal showers… we make a traditional sweet called Pasteli.
Many people say that Pasteli cannot be made in a Thermomix because the temperature needs to be really hot to make the syrup. However, we are really happy with the outcome of our conversion.
The converted recipe for Pasteli is not “rock hard” as some of our theas (aunties) like to make it, but the bars will set and harden more by simply placing it in the oven for a second time.
It is important to note that a Thermomix TM5 heats up to 120 degrees and then varoma. Whereas a Thermomix TM31 only heats to 100 degrees and then varoma. The recipe will work in both machines however the results may vary because of the heating temperature. If you are using a thermal cooking machine that does not heat up to at least 120 degrees then you will need to bake the Pasteli in the oven.
P.S. You don’t need to wait for a special celebration to make these bars. They are a delicious sweet any time of year.
PASTELI – GREEK HONEY, NUT & SESAME BARS
- 300g almonds
- 130g raw peanuts
- 80g pistachio
- 75g pumpkin seeds
- 285g sesame seeds
- 200g sugar
- 165g honey
- Preheat oven to 180 degrees, fan forced.
- Line two rectangle baking trays with baking paper: 34 cm x 24 cm x 2cm
- Use the scales to weigh all nuts: almonds (300g), peanuts (130g), pistachio (80g). Place the nuts onto a baking tray and toast in the oven for approx. 20 minutes or until golden brown. Stir occasionally.
- Sesame seeds will cook faster so toast the sesame seeds (285g) on a separate tray for approx. 10 minutes or until golden brown.
- After 10 minutes of cooking the nuts and the nuts are half toasted, add the pumpkin seeds (75g) to the nut tray.
- Once the nuts and sesame seeds are toasted, pour them into a bowl and mix together with a spoon.
- Add sugar (200g) and honey (165g) to the bowl and cook for 20 minutes/steaming temperature/slowest speed.
- Add the nuts and seeds mixture to the bowl and mix with the honey syrup for 15 seconds/reverse/speed 2. Immediately pour the mixture into a lined baking tray. Then soak the bowl and blades in hot water as it will be very sticky. NOTE: THIS NEEDS TO BE DONE QUICKLY SO THAT IT DOES NOT GETSTUCK IN THE BOWL OR ON THE BLADES.
- Grease a rolling pin with oil or baking spray and then roll the pasteli mixture into a flat rectangle. Ensure it is tightly compact.
- The pasteli will harden as it cools. Once it has just slightly cooled, take the pasteli out of the baking tray and cut it into pieces. Ensure that the pasteli is cut before it completely cools, otherwise it will be too hard.
- For a softer pasteli, serve as is. For a harder, crunchier pasteli, put the pieces back into the oven tray and cook for another 5 minutes on 180 degrees, fan forced. Cut the pasteli once again.
- For a rock hard toffee style pasteli cook the syrup on the stove using the traditional method.
- Weigh nuts and seeds by placing a bowl on top of the lid. The scales can also be used whilst the honey is cooking.
- Allow the pasteli to cool before storing in an air tight container. Line the container with baking paper to stop it from sticking.
- Wrap pasteli in cellophane with ribbon for special occasions.