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Peaches and Cream Cheese Phyllo Strudel

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1/2 lb cream cheese
  • 8 oz goat cheese
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
  • 1 egg
  • 4 cups sliced if not in season use canned, sliced peaches, drained peaches
  • 1/2 cup melted butter
  • 6 sheets phyllo dough
  • 2 cups blanched almonds
  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup amaretti cookies


Preheat oven to 375 degrees F

To make cookie dust combine almonds, flour, sugar and cookies in food processor and process until fine crumbs form. Keeps in refrigerator for up to 6 months.

For the cream cheese mixture place cream cheese, goat cheese, powdered sugar, vanilla and egg 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 1/2 cup cookie dust.

Lay out 6 large sheets of readymade phyllo pastry. Brush with pastry brush melted butter in between each layer and lay flat onto baking sheet and sprinkle with 1/2 cup cookie dust.

Spoon cream cheese mixture in a long even shape down topside of phyllo leaving 2 inches on top and on either side. Top with peaches and roll the phyllo 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. Dust with confectioner sugar and serve with vanilla or peach ice cream.

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