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.