Cut, measure, and weigh all the necessary ingredients. In a bowl, mix the flour with the sugar. Cut the cold butter into the flour using your fingers until the mixture forms small crumbs. Add the ice-cold water and bring the dough together. Place it on the counter and form a ball without overworking it. Add a little more cold water if needed. Flatten the ball, cover with plastic wrap, and refrigerate for 30 minutes.

In a large bowl, mix together all the apple filling ingredients. The apples are used raw. Remove the dough from the refrigerator and roll it out into a rectangle. Grease a large baking sheet with butter. Roll the dough onto a rolling pin and unroll it onto the baking sheet. Sprinkle flour over the dough.

Place the apple filling in the center of the dough. Make diagonal cuts along the sides of the dough. Brush the edges of the dough around the apples with beaten egg. Starting at one end, braid the dough over the apples. Brush the top of the dough with more beaten egg.

Bake the strudel at 350°F (176°C) for about 50 minutes, or until golden brown on top. In a small pan, melt the butter with the honey and brush it over the top of the strudel. If you like, dust with powdered sugar.