Ingredients:
1/2 cup brown sugar
1/2 cup sugar, divided
2 teaspoons cinnamon
3/4 cup cashews
12 sheets phyllo dough
12 ounces cream cheese, softened
1 egg yolks
1 (21 ounce) cans peach pie filling
3/4 cup butter, melted
Directions:
Chop cashews in food processor. Add brown sugar, 1/4 cup sugar and cinnamon. Process to combine; set aside.
Mix cream cheese, 1/4 cup sugar and egg yolk together; set aside.
Brush one sheet of phyllo with butter; top with second sheet and butter that also. Sprinkle with a little of of cashew mixture. Add another layer of phyllo and repeat until you have used a total of six sheets. Start a second stack of phyllo dough, repeating steps listed above. Keep approximately 1/2 cup of the cashew mixture in reserve.
Spread half of the cream cheese mixture over the center of one stack of phyllo dough, keeping an inch on either side clear. Top with half of the peach filling, and sprinkle with a quarter of remaining cashew mixture; repeat with the second stack of phyllo dough.
Starting with the long ends, roll the phyllo into logs, tucking ends under.
Place seam side down on baking pan, brush liberally with remaining butter, top with remaining cashew mixture.
Bake 25-30 minutes at 375F or until golden brown.
Serve warm with ice cream or whipped cream on top.
Servings: 24
Time preparation: 20 min.
Time total: 50 min.