Ingredients Add to grocery list

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.