Ingredients

For the cream cheese mixture:
½ pound cream cheese, room temperature
8 oz. goat cheese
½ cup powdered sugar
1 teaspoon vanilla
1 egg

For the peaches:
4 cups Georgia peaches sliced (if not in season use canned, sliced peaches, drained)
½ cup sugar, plus 2 tablespoons
1 teaspoon vanilla
1 cup cookie dust
½ cup melted butter
6 sheets of filo dough

For the cookie dust:
2 cups blanched almonds
1cup flour
1cup sugar
½ cup Amoretti cookies

Directions

Preheat oven to 375ºF
To make cookie dust combine all ingredient in food processor and process until fine crumbs form.  Keeps in refrigerator for up to 6 months.

For the cream cheese mixture place all ingredients in a medium bowl and mix with a hand mixer until light and fluffy and set aside.

In a medium mixing bowl combine peaches, sugar, vanilla, and ½ cup cookie dust.

Lay out 6 large sheets of readymade filo pastry. Brush with pastry brush melted butter in between each layer and lay flat onto baking sheet and sprinkle with ½ cup cookie dust.

Spoon cream cheese mixture in a long even shape down topside of filo leaving 2 inches on top and on either side.  Top with peaches and roll the filo sheets over like a jellyroll, finish with seam side down. Brush top with melted butter, cut slits at an angle with sharp knife 2 inches apart to let the steam out. Dust with 2 tablespoon of sugar.

Bake strudel in middle of oven until golden brown and crisp, 25 to 30 minutes.  Transfer to a rack and cool. (DO NOT HIDE) Dust with confectioner sugar and serve with vanilla or peach ice cream.