Found out what they are today
They are called "Pastelli"
Seems there a few different types/recipes for them about.(normally to do with what types of Nuts are used and some use a bot of lemon zest)
They are a Greek thing
Here are a few recipes for you to try if you wish to.
Ingredients
oil
2 cups honey
1/2 teaspoon salt
4 cups walnuts or pistachios or almonds, crushed
1/2 cup crushed Zwieback Toast Crumbs
2 lemons, zest of, grated
1 1/3 cups toasted sesame seeds
Directions
1
Lightly oil the surface of a jelly roll pan.
2
In a heavy saucepan over medium heat, bring honey, salt and 1 cup water to a boil and let cook, stirring constantly, until candy thermometer reaches 250°F ("firmball stage").
3
Quickly stir in crushed nuts, crushed zwieback and lemon zest and remove from heat.
4
Spread honey mixture over the surface of jelly roll pan, forming a rectangle about 1/2" thick.
5
Smooth the top with an oiled spatula, sprinkle sesame seeds liberally over the top and use the spatula to press seeds into the surface.
6
Let cool a bit, then while still somewhat warm and elastic, cut across with diagonal lines to form strips, then cut the strips into little diamonds.
7
Wrap individually in small squares of waxed paper and store in airtight container.
Pasteli:
2 cups of honey
1 cup of water
4 cups of walnuts, roughly chopped
½ cup of multi grain rusk, crushed
grated rind of 2 lemons
a little anthotiro cheese (or ricotta)
200gr of sesame seeds, browned
bitter orange or lemon leaves, for serving
Instructions:
Combine the walnuts with the grated rind and crushed rusk. Combine the honey and the water in a pan over medium heat and bring to a boil: cook until mixture thickens and becomes elastic. To see if the syrup is the right consistency, drop a teaspoonful of the mixture into a glass of cold water.
Remove from the water and roll into a ball. If the ball is too soft, allow the syrup to cook for a few minutes more and test it again. The syrup is ready when the ball is firm, like elastic (take care, however, not to overcook otherwise it will caramelise).
Immediately add the walnut mixture to the syrup and stir quickly.Sprinkle a marble work surface with rose water and follow with a liberal sprinkling of sesame seeds; spread the walnut mixture over the top, forming it into a square or rectangle, about 1cm thick. Moisten hands with rose water or dip a spatula into same and smooth the top.
Sprinkle with plenty of sesame seeds and press well into the surface.Allow to cool a little and when still slightly warm, use a sharp knife to cut into long strips and then diagonally to form diamonds. Serve on washed and dried bitter orange or lemon leaves.Pasteli can be safely stored for some time in metal containers or wrapped in sheets of gelatin. Good pasteli shouldn’t be hard or brittle, but pliant and stringy when pulled apart.
* For greater convenience, use a special thermometer for measuring the temperature of syrup. The pasteli is ready when the honey mixture has reached a temperature of 120°C.
The version of pasteli most commonly sold at the market is generally very hard. It's the sugar in the recipe that makes it hard. This classic version is sugar-free and creates a chewy texture with the fabulous tastes of sesame seeds and honey.
Tip: The quality and taste of the honey will have an effect on the final product. Try this recipe with organic honey of your preference (thyme, wildflower, fir, pine, chestnut, etc.).
Pasteli:
INGREDIENTS:
1 1/3 cups of honey
3 cups of hulled white sesame seeds
1 strip of lemon peel (about 1/4 x 1 inch) (optional, see note)
PREPARATION:
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.
Serving suggestions: Pasteli can be eaten as a candy at any time, as an energy booster, and it goes wonderfully well as an accompaniment to tea. Because it is very sweet, cut in small pieces. Those with a sweet tooth can always select several!
To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.
1 pound of honey (16 ounces) = approximately 1 1/3 cups
1 pound of sesame seeds = approximately 3 cups
Note about sesame seeds: Sesame seeds can be quite expensive, especially when purchased in small quantities. Look for sources to buy in bulk.
Pasteli:
Traditionally, these small wrapped pieces of pasteli are given at baptisms. Some versions add pistachios, walnuts or almonds. Use equal amounts of honey and sesame seeds and cook as for caramel to 'firm ball' stage using a sugar thermometer.
Ingredients:
450g/1 lb/1-1/3 cups honey
175 ml/6 fl oz/3/4 cup water
450 g/ 1 lb/ 3 cups sesame seeds
60 g/2 oz/ 1/2 cup blanched almonds, finely crushed
2 slices of orange zest, finely diced
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, almonds and orange zest. On a flat marble surface, or metal trays moistened with water, spread the mixture evenly with a spatula or knife to 1 cm (1/2 inch) thickness. Before it cools, cut into squares. When it is cool, wrap the squares in waxed paper and store in a covered container.
Pasteli:
INGREDIENTS:
1 1/3 cups of honey
3 cups of hulled white sesame seeds
1 strip of lemon peel (about 1/4 x 1 inch) (optional, see note)
PREPARATION:
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.
Serving suggestions: Pasteli can be eaten as a candy at any time, as an energy booster, and it goes wonderfully well as an accompaniment to tea. Because it is very sweet, cut in small pieces. Those with a sweet tooth can always select several!
To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.
1 pound of honey (16 ounces) = approximately 1 1/3 cups
1 pound of sesame seeds = approximately 3 cups
Note about sesame seeds: Sesame seeds can be quite expensive, especially when purchased in small quantities. Look for sources to buy in bulk.
