Vermont Cheddar Cheese Strudel

Bring to a boil:
1 cup milk
4 oz. butter

Stir in 6 oz all purpose flour - and cook until mix pulls from pot.

1 cup shredded cheddar cheese
4 eggs

Transfer batter from pot into a mixing bowl with flat paddle. Add cheese and beat in. Slowly add eggs, beating constantly until all eggs are added and mix is smooth. Season with salt and pepper to taste.

9 sheets filo dough
6 oz. melted butter
1 cup shredded cheddar cheese

Lay one filo sheet out and with pasty brush cover with layer of melted butter. Cover with another layer of filo and butter until three layers of filo are formed, ending with butter. Divide batter into three portions and place one portion on the edge of filo tubular style and roll filo to a log. Brush with melted butter. Top with Shredded cheddar. Place on a wine rack and back at 425 degrees until golden brown.