Don't want to go through the hassle of braiding the pastry? Make this into a rustic pie by adding the fruit in the middle of the pastry and folding the edges around the filling. Add egg wash to the pastry and bake per instructions.
In a large bowl, add apples and toss with lemon juice. Sprinkle flour, sugar and cinnamon over apples and toss to coat and get apple juices flowing. Set aside.
To assemble strudel, place one puff pastry sheet on parchment removing the papers between layers. Roll out pastry a little extending the edges about an inch around the perimeter. The pastry will have indents where it was folded. Face the line vertically in front of you and fill the center section with half of the apple mixture leaving about an inch gap at the top and bottom.
Brush egg wash around the edges and fold the top inch over the top and bottom of apple mixture. Take 1/4 cup of butter and drop from teaspoons along the middle of apples.
To cover apple mixture, take a pair of kitchen shears or a sharp knife and cut slices on the other 2/3rds of crust cutting right until the apples start. Start at top and braid puff pastry strips over apple mixture sealing edges as you go to contain apples in the middle. Cover with egg wash and sprinkle with decorator sugar.
Bake at 375F for 40 minutes or until pastry is browned and apples are starting to bubble a bit from the seams in the middle. Remove from oven and let cool for 10 minutes. Serve at room temperature or warm with ice cream.