Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

In a bowl mix apples, brown sugar, honey, and cinnamon. Set aside.

Roll out puff pastry into a rectangle.

Spoon apple filling (juices included!) along the center of the pastry, keeping it in the middle third and leaving a one-inch border at the top and bottom of the pastry.

Cut eight to 10 angled strips, each one inch thick, on either side of the apples. Cut off the top two and bottom two strips so that you create tabs at the top and bottom. Fold the top and bottom tabs in toward the apples.

Fold the top right strip down toward the middle (over the apples), then the top left. Continue folding down the strips toward the middle, alternating right and left, to create the braided effect.

Brush the beaten egg over the braid. In a small bowl, mix cinnamon and vanilla sugar and sprinkle over the braid.

Bake 20–25 minutes, until golden brown.

In a bowl, whisk together confectioners’ sugar and water until smooth. When braid is completely cool, drizzle with icing.