Allow the pastry to thaw, meanwhile wash and peel the apples. 

Then cut into small cubes.

Rinse the raisins with hot water.

You have 2 options to make this strudel:

1. Use half of the pastry for each strudel - in this case, there will be more dough and less apples. The advantage is that you don't need to roll it out, it's a bit easier to assemble and to arrange in the oven tray.

2. Use only 1/4 of the pastry for each strudel (divide each half into 2 smaller halves) - there's less dough and the strudel is more fine. I chose this option and I suggest you follow the steps further, so that I can give you all the necessary explanations.

Dust each quarter of pastry with flour and lightly roll with a rolling pin into a square.

Now we start assembling the strudel. It can be done directly on the classic oven baking sheet, the large flat one (it's easier like this) or on the table - but you'll have to transfer it to the baking sheet, which might be a bit tricky.

Arrange the apples and the raisins down the middle of the pastry lenghtwise, sprinkle with sugar. Cut the pastry on the edges into even stripes and bring to the middle, one over the other (braid), one from the right side, one from the left.

Carefully place the strudel on the baking sheet, brush with eggwash and bake in the oven at medium temperature, until golden brown.

Remove from the oven, let the strudel cool down, then slice and serve. Warm or cold, it's equally tasty.

Enjoy!