1 1/2 cups apple slices, peeled
1/3 cup sugar
1/4 teaspoon cinnamon
1/4 cup plus 1 to 2 teaspoons cold milk
1 large egg
2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, divided
3/4 cup plus 1 tablespoon whipping cream
9 slices (1 ounce each) Wisconsin cheddar, Wisconsin Edam or Wisconsin Gouda cheese
In a small bowl, combine apples, 1/3 cup sugar and cinnamon. Set aside.
In a small bowl, beat together milk and egg. 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. Turn dough onto a floured surface; lightly knead 8 to 10 times or until dough holds together. Roll or pat into a 14x9 inch rectangle.
Spread dough with 1 tablespoon of the whipping cream, leaving 1/2 inch border all around. Top with apple filling. Starting with one long side, roll up tightly in jelly roll fashion. Pinch tightly to close. Cut into 9 equal slices. Melt remaining 1 tablespoon butter in the bottom of an 8x8 inch baking pan; place slices into pan. Bake at 350° F for 40 to 45 minutes or until brown. Pour remaining 3/4 cup whipping cream over the strudel. Lower oven temperature to 325° F; continue to bake for 25 to 30 minutes. Let stand 2 to 3 minutes before removing from pan. Serve hot or warm with cheese slices.