Bring your puff pastry sheet to room temperature.

While the puff pastry is coming to room temperature peel, core and thinly slice your choice of baking apple, sprinkle with a tablespoon of lemon juice. Add sugar, cinnamon, nutmeg, raisins and flour or corn starch together in a separate bowl.

Place the puff pastry on a rolling board that has been lightly floured and roll it just slightly thinner. Place in a baking pan that has been lightly buttered. The puff pastry should have 3 sections, on the middle section start layering the apple slices and then the raisins. Once all of the apples and raisins are layered on the middle sheet take the left or right sided pastry sheet and fold over to cover to cover the apples/raisins, then repeat with the next sheet.

Seal the ends of the strudel. Make slices or fork holes along the top of the strudel to let steam out.

Brush with egg wash and sprinkle the top with cinnamon sugar.

Bake at 350 for approx 25 minutes. Watch for the golden brown color that you prefer. Remove from oven and let cool. Almost impossible to do around here, they eat it right from the oven, plain, with ice cream, or whipped cream.