Finely chop the onion, core the pumpkin, if it is a butternut also peel, cut into small cubes. Sauté the onion in butter, add the pumpkin cubes and season with broth (not too much so that everything can evaporate).
Melt the butter (be careful, do not brown it!) And place the pastry sheets on a kitchen towel one at a time, brushing each with butter. It is recommended to put three leaves downwards by about 1/3 and then to put the last leaf in the middle (usually there are 4 leaves).
The fullness, the pumpkin is still firm, put on the dough and rub the cheese over it - the amount depends on her taste, he ensures the binding of the vortex. It should remain free at the top and bottom as well as at one edge in length, put the edges inwards and then carefully roll the leaves from the fully occupied side with the help of the kitchen towel. Also butter well on the outside.
Bake on a paper tray and bake for approx. 25 min. At 180 degrees. The strudel should be nice golden yellow. This strudel is suitable as a main course (then 1 strudel for 2 people) with a yoghurt sauce or as a side dish (then this is enough for 4 people) to roast dishes.