10 Years In Bangsar & Apple n Date Strudel Recipe

It suddenly struck me this morning, as I was walking back to the office from the mamak, (roti canai with the son), that I've been in physically officed in Bangsar for the last 10 years. People look familiar, places have come and gone. There was a period where every "kai tow" (chicken joint) was located here, KFC, Kenny Rogers, Taza, Nandos....they've all gone now. The current rage is nasi kandar, mamaks and massage places.

Saddest of all, the thought struck me, that had I had the vision to buy a shop here in 1995, when I first moved in, I WOULDN'T BE here today, coz I could have retired. Prices have double fold (or is it double folded) since then. Shops that were just above RM2 million, (esp during 97 crisis), are now RM4 million, commanding an average rental of RM20k. So, in effect, you could have either sold the shop, or live off the rent. But realistically speaking, as a 29 year old, (in 1995), WHEEERRRE got that kind of money. Even if I were to sell everything, body and soul, (the former, tak laku, the latter, belongs to God, so not mine to sell), cannot raise RM2m. So, the rich DO get richer, and people like me, well, we become hindsight specialists.

Moving on, to a happier topic. Tuesday dessert. Picked up an Apple & Date Strudel Recipe from Donna Hay's Magazine. To be quite honest, I wouldn't replicate this recipe again, or if I did, there will be some major changes. I didn't quite like the bready texture, which was a result of the crushed almonds, it made it altogether too dry. I would recommend it be served with custard, or vanilla ice cream, neither of which we had last night.

Basically, here's what you need, if you want to attempt this rather easy idiot proof recipe.
8 sheets filo pastry, 70gm melted butter - Group A
7 granny smith apples, peeled, cored and sliced to 1/8ths, 7 seeded and chopped dates (of the ramadan variety), 1/2 cup caster sugar, 1 teaspoon cinnamon, 2 cups ground almond. (here's where I think you can vary this. try 1 cup instead, for a less bready texture of filling). - Group B

Mix group B ingredients together. (I actually cooked the apples for about 4 minutes first, fearing they would be too hard).

Layer each sheet of filo pastry with butter. (as in brush the melted butter over each sheet). Repeat for all eight layers. So you'll have a pastry sheet comprising 8 layers of filo pastry.

Place Group B ingredients in the middle of the pastry, lengthways. Fold both sides, it should resemble a bolster.

Brush butter outside, and sprinkle some chopped almonds on top. Bake in 180C oven for about 25 minutes. Serve with custard, or ice cream.