Puff pastry strudel with Japanese knotweed

Ingredients for 4 servings:

• 1 kg of Japanese knotweed, shoots of which are about 20 cm long
• 1 tbsp, heaped sugar
• 1 pinch of salt
• 3 mint leaves
• 2 tbsp water
• e.g. maple syrup
• 1 apple, grated
• 1 package of puff pastry from the refrigerated section (roll)
• 50 g almonds, chopped, roasted
• 1 tsp powdered sugar
• 1 egg yolk
• 2 tbsp milk

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Briefly wash the knotweed shoots, remove the leaves, and cut into pieces. Place them in a saucepan with the sugar, salt, water, and mint. Simmer for about 20 minutes until thickened. Add the grated apple and season with maple syrup to taste. Stir in the toasted almonds. Spread on the rolled-out puff pastry, making sure to leave the edges free so the strudel stays together. Roll up the coated pastry sheet. Prick the dough several times with a fork. Mix together the icing sugar, milk, and egg yolk and brush on. Bake at 180°C (convection oven) for about 30 minutes.