When chopping apples for apple strudel, should I chop chunky or chop them fine?

Either way, I use a mix of cooking and eating apples so I use 2 golden Delicious, 2 Granny Smith, 1 Courtland and a soft one like Fuji or Spartan, this gives you texture and the softer ones create a binding with the sugar, cinnamon, breadcrumbs and lemon juice, raisins, nuts or candied fruit is optional, I soak my raisins in appelwetz (German Apple Schnapps) and brandy.

It's a matter of taste. If you chop them chunky, then you will have more texture and something to chew in the filling. If you chop them fine, it will be more like a consistent texture, closer to just jelly.

I prefer chunky apples for strudel.

I'd do them chunky :)