Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set aside.
Dust work surface lightly with flour. Unroll dough on floured surface. With fingers, press dough lightly into rectangle; press perforations to seal. Using floured rolling pin, roll out dough as thin as possible. With pastry brush, spread 2 tablespoons butter all over dough.
Spoon apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom. For flaky pastry, brush strudel with additional butter.
For easy transfer, carefully slide sheet of cooking parchment paper under strudel. Using paper, lift and place strudel on ungreased cookie sheet.
Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.