Take puff pastry out of freezer and allow to sit at room temperature 30 minutes.

Preheat oven to 375º F.

In a medium bowl, mix together margarine (or butter), brown sugar, cinnamon, ginger, nutmeg, clove and salt. Add in raisins and mix.

Peel and core each apple, leaving apple intact but with a cavity for stuffing. Stuff sugar-margarine mixture inside each apple.

Cut each sheet of puff pastry in 2 pieces (there should be 4 pieces in total). With a rolling pin, roll each rectangle piece gently, stretching puff pastry so it is slightly larger.

Sit each stuffed apple in middle of puff pastry. Fold puff pastry up and over apple until completely covered, trimming excess pieces. (Optional: Using extra puff pastry, carve decorative small leaves to place on top.)

Brush each wrapped apple with beaten egg. Top with sanding sugar if desired.

Bake for 28-32 minutes until golden and juices are just beginning to run.

Serve warm.