I am sure filo dough is more common in your country, as in mine too 😉 than here in Spain. My mother usually makes both pumpkin and apple strudels, in the same baking tray, but of course in separate rolls so that everyone can have them to their taste. Oh, yes, it is also common in Hungarian cuisine to make it from ground poppy seeds.
P.S. If you make it, add a bit more sugar to the pumpkin, I added just one tablespoon for one roll but it needed to be a bit sweeter. Well, a healthy version then without a lot of sugar :D
Thank you! My wife is in a pre-diabetic zone and we don't sugar anymore.