Apple strudel baked in cream, served topped with cheese.

Cheesy Apple Strudel Slices

1 1/2 cups apple slices, peeled
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 cup plus 1 to 2 teaspoons cold milk
1 large egg
2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter - divided use
3/4 cup plus 1 tablespoon whipping cream
9 slices (1 ounce each) Wisconsin Cheddar, Wisconsin Edam or Wisconsin Gouda cheese

1. In a small bowl, combine apples, 1/3 cup sugar and cinnamon. Set aside.
2. In a small bowl, beat together milk and egg.
3. In a medium bowl, combine flour, sugar, baking powder and salt. Cut in 1 tablespoon of the butter until the flour mixture looks like bread crumbs. Add milk-egg mixture; stir only until combined.
4. Turn dough onto a floured surface; lightly knead 8 to 10 times or until dough holds together. Roll or pat into a 14 x 9-inch rectangle.
5. Spread dough with 1 tablespoon of the whipping cream, leaving 1/2-inch border all around. Top with apple filling.
6. Starting with one long side, roll up tightly in jelly roll fashion. Pinch tightly to close. Cut into 9 equal slices.
7. Melt remaining 1 tablespoon butter in the bottom of an 8 x 8-inch baking pan; place slices into pan.
8. Bake at 350°F (175°C) for 40 to 45 minutes or until brown. Pour remaining 3/4 cup whipping cream over the strudel. Lower oven temperature to 325°F (160°C); continue to bake for 25 to 30 minutes. Let stand 2 to 3 minutes before removing from pan.
9. Serve hot or warm with cheese slices.

Makes 9 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.