Preheat oven to 400˚F.

Line a baking sheet with parchment or a silicone baking mat.

In a large bowl, combine the apples, brown sugar, raisins, cinnamon, nutmeg, salt, lemon juice, raisins and flour. Set aside.

Working with one sheet at a time, arrange the puff pastry on the lightly floured work surface.

Roll the pastry with a rolling pin to approximately 10x12 inches rectangle.

Divide the apple mixture evenly between the two sheets of dough.

Using a pizza cutter, cut the dough into strips approximately 1/2 inch wide from the edge to about 1/3 of the way into the center of the dough on each side of the apple mixture.

Fold the strips across the apple mixture with a downward angle starting with the right side and alternating left and right to create a braided effect. Be sure to moisten the outer one inch of the strips with water so that they adhere to the pastry.

In a small bowl, bet the egg with 1 tablespoon water.

Coat the strudel with the egg wash and sprinkle with the sugar.

Bake the strudel for 35-40 minutes or until golden brown.

In a small bowl, whisk together the confectioners sugar, milk and vanilla.

Drizzle the glaze over the cooled strudel and serve.