🍯 Pasteli Baklava – Sesame, Almonds and Honey

🌰 When baklava meets the flavour of pasteli

Pasteli baklava is a distinctive version of the much-loved syrup-soaked pastry, where sesame plays just as important a role as the nuts.

In the Samian version, the filling is made with coarsely chopped almonds, sesame seeds, cinnamon, cloves, nutmeg and orange zest. Thin sheets of filo pastry are layered with the filling and plenty of butter, while the finished baklava is soaked in a syrup made with honey, orange and cinnamon.

The sesame is what gives this dessert its particular character. As it bakes together with the almonds, it develops a deeper, toasted flavour reminiscent of traditional pasteli — hence the name.

👨‍🍳 Method

1. Prepare the syrup first

Place the water, sugar, honey, orange halves and cinnamon sticks in a saucepan.

Heat while stirring until the sugar dissolves.

Once it comes to the boil, reduce the heat and simmer for approximately 10 minutes.

Remove from the heat and leave the syrup to cool completely before using.

2. Prepare the filling

In a large bowl, combine the coarsely chopped almonds with the sesame seeds.

Add the cinnamon, cloves, freshly grated nutmeg, sugar, orange zest and a little salt.

If desired, add a small amount of breadcrumbs to help bind the filling and absorb some of the natural oils from the nuts.

Mix thoroughly.

3. Layer the first filo sheets

Generously butter a rectangular baking dish approximately 34 × 23 cm, or a round baking dish about 34–36 cm in diameter.

Lay 3 sheets of filo pastry on the base, brushing each sheet generously with melted butter before adding the next.

4. Build the baklava

Sprinkle a thin layer of the almond and sesame mixture over the first filo sheets.

Cover with another sheet of filo, brush with butter and add another layer of filling.

Continue in the same order:

filo → butter → filling

until the ingredients are used up.

Finish with 3 final sheets of filo, brushing each one with butter.

5. Chill

Place the baking dish in the refrigerator for approximately 1 hour.

This allows the butter to firm up and makes it much easier to cut the baklava neatly before baking.

6. Cut the baklava

Remove the dish from the refrigerator and use a sharp knife to cut the baklava into triangular pieces.

Pour any remaining melted butter evenly over the surface.

7. Bake slowly

Bake in a preheated oven at 160°C for approximately 1 hour and 15 minutes, until the filo is evenly baked and has developed a deep golden colour.

Do not raise the temperature too much. Baklava needs time for the inner layers to bake properly and for the sesame and almonds to toast gradually.

8. Add the syrup

As soon as the hot baklava comes out of the oven, gradually pour over the cold syrup.

Distribute it across the entire surface, paying particular attention to the cuts so that the syrup reaches the lower layers.

Leave the baklava to cool completely and absorb the syrup before serving.

🍯 Why is it called “pasteli”?

The generous amount of sesame, combined with the honey in the syrup, creates the flavour connection with traditional pasteli.

It is not a baklava filled with pieces of pasteli. Rather, it is a baklava in which the two characteristic flavours of pasteli — sesame and honey — take centre stage.

Together with the almonds, cinnamon, cloves and orange, they create a much more complex aroma than a standard nut baklava.

🍽️ Serving

Pasteli baklava is at its best after resting for several hours, allowing the syrup to penetrate every layer of filo.

Serve it in relatively small pieces, as it is rich, crisp and satisfying.

It can also be served with ice cream, while pistachios may be used instead of almonds if desired.

For the Go Samos version, though, the combination of almonds and sesame is the one worth preserving — that is where the dessert gets its distinctive character. 🍯