Begin by preheating your oven to 375 degrees F.

In a medium saucepan, combine the apples, sugar, butter, cornstarch, cinnamon, nutmeg, salt, and water. Stir to combine. Cook at medium heat for about 7 minutes or until the sauce starts to thicken. Set aside and allow the apple mixture to cool.

In the meantime, unfold your puff pastry onto a lightly floured surface. Use a rolling pin to make each puff pastry sheet about 15% larger in size.

Place half of the cooled apple mixture down the middle one-third of one puff pastry sheet.

Use a sharp knife to cut horizontal strips along both the left and the right outer thirds of the puff pastry. (Make about 16 strips on each side.)

Lightly moisten the ends of all the strips with water. Then fold the strips over the top of the apple mixture. To create a braided look, first fold over a strip from the left, then a strip from the right. Continue left, right, left, right until all of the strips are in place.

Seal both ends with a little water.

Repeat this process with the rest of the apple filling and the second puff pastry sheet.

Transfer both strudels to a baking sheet lined with parchment paper.* Brush with beaten egg.

Baked for 35-40 minutes or until golden brown. Allow the strudel to cool slightly.

In the meantime, prepare a glaze by whisking together the butter, vanilla, milk, kosher salt, and confectioners' sugar. Start with 2 cups of confectioners' sugar. Add more to create a glaze that is thick but still can be drizzled. (If the glaze becomes too thick, add a bit more milk to thin it.)

Slice and serve warm.