Strudel with Fried Apples

Recipe found in SL September 2023 issue here

2# Honeycrisp apples (about 4 medium apples), peeled and cut into 1/4-inch slices (about 6 cups)
1/4 cup packed light brown sugar
1 Tbsp. bacon drippings
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1 tsp. all-purpose flour, plus more for work surface
1/2 (17.3-oz.) pkg. frozen puff pastry sheets (such as Pepperidge Farm), thawed
1 large egg
1 Tbsp. granulated sugar
Vanilla ice cream (optional)

Cook apples, brown sugar, bacon drippings, cinnamon, and kosher salt in a large skillet over medium, stirring occasionally, until liquid has evaporated and apples soften, about 12 minutes. Add flour to mixture; toss to coat. Cook, stirring occasionally, for 1 minute. Remove from heat; let cool 20 minutes.

Meanwhile, preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper; set aside. Roll thawed puff pastry sheet into a 14- x 9-inch rectangle on a lightly floured work surface. Transfer to prepared baking sheet. Whisk together egg and 1 teaspoon water in a small bowl; set aside.

Using scissors and starting at 1 long edge of pastry sheet, cut 2 1/2-inch-long slits, going from the edge toward the center in 1-inch intervals to yield 14 strips. Repeat process on opposite side. Spoon the cooled apple mixture evenly down the center of the pastry sheet. Lightly brush some of the egg-water mixture over the strips on both sides.

Position the pan so that 1 short edge is facing you. Starting at the short edge farthest from you, fold the top left strip over the apples at a slight angle, slightly toward you. Repeat with right strip, overlapping the left strip. Repeat with remaining strips, going from left to right to enclose the apple filling. Brush with remaining egg-water mixture, and sprinkle with granulated sugar.

Bake in preheated oven until pastry is crisp and golden, 15 to 18 minutes. Let cool 5 minutes. Slice and serve with ice cream, if desired.