Pre-heat the oven to 375°F.
Using a small bowl and a fork, beat the egg and one tbsp. water until well combined.
Using an apple corerer, peel and core the apples so that the apple remains whole and has a well in the middle.
On a floured surface, roll out the puff pastry sheet to a 12 x 12-inch square.
Allow sheet to rest for a minute; cut into four 6-inch squares.
Place one apple in the middle of each square.
Pour a drizzle of honey over the apples and about 1 teaspoon into the well.
Sprinkle cinnamon on, and in, the well of the apples.
Fill the well with raisins.
Divide the lemon zest in four equal parts and sprinkle on top of the apples.
Pour 1 teaspoon of lemon juice on top of, and into, the well of the apple.
Slice a tablespoon of butter and cut into four equal parts.
Place butter pad on top of the apples.
Paint the edges of the puff pastry squares with egg wash.
Pull up the corners of the puff pastry so the opposite sides meet on top of the apple; pinch the seams.
Place apples on a sheet tray lined with parchment paper or grease the pan.
Place in the pre-heated oven and bake for 15 – 20 minutes.
