1. Prep those apples.
In a skillet over medium heat, toss sliced apples with lemon juice, both sugars, cinnamon, salt, and cornstarch. Cook for 5–6 minutes until slightly softened and thickened. Remove from heat and stir in vanilla. Let it cool a bit—piping hot apple lava is not our friend when handling pastry.

2. Puff pastry time.
Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry onto a sheet of parchment. If needed, lightly flour the surface to prevent sticking.

3. Get fancy (but not really).
Imagine the pastry in thirds vertically. Place the cooled apple mixture down the center third. On the outer two thirds, make diagonal cuts (about 1 inch apart) toward the apples—these are your “braid” strips. Fold the strips over the apples, alternating sides, overlapping slightly to create a pretty braided look. Tuck the ends in if you’re feeling tidy.

4. Egg wash & bake.
Whisk the egg with the milk or water. Brush it all over the braided pastry—this helps with that golden, glossy bakery finish. Transfer the parchment and pastry onto a baking sheet. Bake for 20–25 minutes, or until puffed, golden brown, and irresistible.

5. Glaze it (if you want to be extra).
Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle it over the cooled pastry in swoopy zigzags. Let it set for a few minutes… or don’t.

6. Slice and serve.
Use a serrated knife to slice it into thick pieces. Serve warm or at room temp with coffee, tea, or a scoop of vanilla ice cream.