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Thaw your puff pastry sheet for 35-40 minutes.
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Preheat oven to 375-degree F. Prepare the egg wash by beating an egg, and keep aside.
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Peel, core and slice your apples into small cubes. You can use 2 medium or 3 small sized apples.
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In a bowl, mix together the chopped apples, lemon juice, cinnamon, brown sugar, pecans, raisins and bread crumbs. Keep aside.
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Now let’s setup your work surface; Cut parchment paper large enough to fill your baking tray and place it on your work surface. Dust it with flour.
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To prepare the pastry wrap, unfold the thawed pastry sheet onto the dusted paper and apply some flour. Roll and stretch it using a rolling pin into a 16” x 12” rectangle shape.
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Now spoon the apple mix onto the center of the sheet, lengthwise. For preparing the braids, make ½” slits using a pizza cutter or a knife on both sides of the apple mix leaving a ½” space from the mix. Starting from one end, fold the braids one after the other, alternating sides, angled over the apple mix. Continue braiding till you read the other end, seal the ends properly.
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Brush the braids with egg wash and sprinkle granulated sugar on top. Place it on your baking tray by lifting and transferring the parachment paper. Bake for 35 minutes or until flaky and golden brown.
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Allow it to cool for 10-15 minutes before slicing. Serve warm with vanilla ice cream or whipped cream. Enjoy!