Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

In a large bowl, toss the chopped apples with lemon juice, brown sugar, cinnamon, cornstarch, and salt until evenly coated.

Heat a large skillet over medium heat and melt the butter. Add the apple mixture and cook for 5-7 minutes, stirring occasionally, until the apples soften slightly and the mixture thickens. Stir in the maple syrup and remove from heat. Let it cool for a few minutes.

Roll out each puff pastry sheet on a lightly floured surface into a rectangle, about 12x10 inches. Divide the cooled apple filling evenly between the two sheets, placing the filling down the center of each, leaving about 1.5 inches on each side.

Cut diagonal slits along both sides of each pastry, about 1 inch apart. Fold the strips over the filling, alternating sides to create a braided look. Tuck in the ends to seal.

In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over both pastries.

Transfer the strudels to the prepared baking sheets and bake for 20-25 minutes, or until golden brown and puffed. Let them cool slightly.

While the strudels cool, make the glaze by whisking together powdered sugar, heavy cream, maple syrup, and vanilla extract until smooth. Drizzle the glaze over the strudels before serving. Enjoy!