Wash, peel and core apples. Chop apples in small dice-size pieces.

Add the apples, sugar and the 3-tablespoons of water.

Cook apples and stir until the apples are bubbly.

Combine the cornstarch with the 2-tablespoons of water and add to the apple mixture.

Continue to stir continuously until the mixture has thickened and allow to cook for another few minutes.

Remove from heat, set aside and allow to cool.

Whisk the flour, sugar and salt together in small bowl.

Add the cold butter and the flour mixture to a food processor and pulse into pea-size crumbs.

Add ice water over the mixture, one tablespoon at a time and pulse until the dough comes together into a ball.

You may not need all 6 tablespoons of water, just enough to bring the dough into a ball.

If you don't have a food processor, use a pastry cutter to mix the butter and flour, add the water and form a ball by hand.

Place the dough ball in a lightly greased bowl, cover with plastic or cotton tea towel and allow to rest for at least one hour.

Deflate the dough. Cut the ball into 6-8 equal size balls.

Lightly flour work surface, roll out each singular ball into a rectangular shape.

Use a knife or bench scraper to lightly score a one inch wide area in the center of the dough. Cut 1/4-inch slices on each side of the scored inch.

Spoon apple filling into the center of the dough. Gently and alternately fold each slice of cut pastry on either side of the center from one side to the other, creating a braided pattern. Think the same criss-cross effect as lacing shoe laces on a pair of sneakers.

Chill pastries for 10 minutes in the refrigerator before baking.

Whisk egg and milk to make egg wash. Brush mixture on pastries before baking.

Bake pastries at 350-degrees for 20-25 minutes, or until golden brown.

Dust pastries with confectioner's sugar, after they're completely cooled.