Description: From the hills of Greece to the heart of Temecula, Dr. Katerina brings her family’s baklava recipe to life—layered with filo, pistachios, and pure joy. 🍯✨ This episode of Aleda Chefs features the radiant MD and culinary storyteller, plus a special NIL spotlight on Cam Davis, star running back and captain of the University of Minnesota Golden Gophers 🏈🐿️. Watch to the end for Cam’s athlete featured digital card and a taste of what NIL lifestyle storytelling is all about.
Tags: #Baklava #GreekDessert #MediterraneanDiet #NILSpotlight #CamDavis #GoldenGophers #AledaChefs #BorzoiApproved #TemeculaEats #WomenInMedicine #AthleteLifestyle #FoodIsCulture #greekfoodie
Alita chef. [Music] Welcome to Chefs. I’m Scott. I’m your host. And today we have a return chef, Dr. Katerina. And I’m so excited today cuz she’s going to make one of my favorite desserts. And that’s baklava. And I This looks amazing. And but real quick, um, how many times have you said you made this? 100 times. So, she’s good at this. So, you said you were going to get dressed for this. So, yes. I’m going to Wow, that looks marvelous. You look great. Thank you. Except you’re not quite ready to cook. One more step. Wow. Now you’re ready to cook. Yes. So, all right. So, let’s get to make my favorite dessert baklava. So, what do we have? Yes. So, I I did h ground the walnuts with a pistachios here with a just a spoon of sugar. Uh you can use a little bit of cardamon, some cloves, and h just mix everything together. Wow. So, that’s good to go. Then I have some pistachio here for garnish. I do have the sugar here for our uh basically syrup. Yeah. So, that’s a lot of sugar. That’s a lot of sugar. Uh we’re going to use uh some extra cinnamon, you know, here for uh for the syrup. And I do have some uh honey here, our water, and then the butter that we’re going to use um for uh it’s going to be all for the filow dough. It’s a lot of butter, but you need some. And uh I don’t want to forget the lemon. The lemon will go with the syrup. We’re just going to cut a couple of slices. Uh and you do have, you know, the honey here. You have the filo dough. And I I will do a little bit of vanilla also. Awesome. Well, this is great. So, let’s get started on this. Thank you. So, we’re going to go ahead and move back to the stove. But before we go, I hear that great Greek music in the background again. And you said you had to dance. [Music] Ah, now that’s a Greek dance. So, let’s get over the sto. Our athlete of the week is Cam Davis, Minnesota Gophers. This looks great. So, let’s do let’s let’s start with our syrup. I’m going to start basically with water. Just basically uh one cup of water. I know it looks a lot of sugar, but uh No, that is a lot of sugar. But remember that goes, you know, to um a whole tray, correct? And you can actually replace everything and you just uh use uh honey. That’s that’s also I put honey here, too. Okay. So, not a lot of sugar, but a little bit of honey. is it’s kind of you know the mojo. I I now know why I really love this dessert. Yeah. With the you know the cinnamon now usually you can use also cinnamon sticks. Okay. You can use cinnamon sticks and then uh the the lemon basically will be uh giving you a lot of flavor. Um that will be a good thing to do. You can also use, you know, some vanilla at the end if you want to to flavor it. And this has basically to just h let it boil. Okay, let it boil and it will uh get to the point that it has a really nice um thicker consistency. We don’t want this to be watery. So, usually I get a spoon and then I kind of test, you know, the syrup. A a good time for the syrup will be at least you know 15 to 20 minutes. Okay. Great. Yes. Everybody ready for the procedure? Oh yeah. It’s like a surgical procedure here. [Music] [Music] Danny. Hey. [Music] I start with a 300. Okay. Okay. I start with a 300 and this one will be at the end. Perfect. As soon as I bake, you know, this one in in 1 hour, then we’re going to put the syrup at the end. Perfect. Sounds great. So, we’re going to go ahead and put this in the oven and uh and get ready to to eat this after we get this the ship on. Yes. All right. So, it’s been baking for about an hour, right? Yes. About time. I am really looking forward to this. Yes. Wow. Look at that. Oh my gosh. Look at that. Just a perfect color. Perfect color. And And wow. and and perfectly square squares. Not based on your engineering. I know. I know. So now what what do we do next? So I have I like to have everything hot basically baklava and hot syrup. Basically, this is, you know, one part. And then I have a little bit of pistachio here. I love the pistachio how it looks, you know, the garnish. It just gives a little bit of a a different, you know, look to it. So, I will use the garnish. Wow, that looks amazing. That is really, really looks tasty. It just makes it very pretty. Wow. this. We plated this in this looks. Absolutely marbs. And we got a little bit of espresso. So, we can just add a little more taste to that. And uh I you said the corner piece was the best piece. So, I’m going to make sure my director Joy, who’s our taster today, is going to get the best piece in this. Take that. That. And here’s a little shot of espresso. We’ll just set that right there for you. So, try that out. And that’s yours. Thank you. You’re welcome. Thank you. These plates actually look beautiful. Oh, don’t they? That’s Yes. I think I got the elephant. M. Well, toast. Let’s toast the espresso. I know in Greece we don’t but it’s fine. Yeah, whatever. Well, in Tmacula. Cheers. Thank you for coming. It was a lovely time. I really appreciate it. We had a great time. real quick. Joy, would you stop eating it? Come on, tell us. What does it taste like? I should stop. All right. I already know her opinion. So, this is fantastic. Isn’t it great? So, uh please take time subscribe to the channel, hit like, and please take time to uh buy one of our athletes of the week trading card. See you next time.
