• Combine cinnamon, nutmeg, and sugar in a small dish. Set alongside melted butter and crushed walnuts to assemble. Preheat oven to 350 degrees and line a 9x13 baking dish.

Cream Cheese

• In a medium bowl use a hand mixer to combine cream cheese and sugar. Once sugar is dissolved into the whipped cream cheese, whisk in egg yolk. In a separate bowl, beat egg white until soft peaks form. Add in a pinch of salt and continue to whisk until firm peaks form. Fold egg whites into cream cheese mixture and set aside.

Strudel Topping

• In a medium bowl, combine sugars and flour and cold butter. Use a fork or hand masher to combine until topping forms small pea-sized balls.

Strudel

• Lay a sheet of phyllo dough and spread butter. Repeat with another layer.
• For the next sheet, add butter and sprinkle about a 1/4 teaspoon spice and a tablespoon of crushed walnuts (or almonds). Add another sheet of dough and repeat this 6 times.
• On the 6th time layer 2 phyllo dough sheets. Then, spread 1/2 of cream cheese mixture. Assemble 1/2 of the sliced peaches and sprinkle brown sugar on top.
• Add two more sheets of phyllo and begin the butter, spice, nut layers again, 9 more times.
• Spread the remaining cream cheese mixture and add the rest of the peaches.
• Sprinkle strudel topping. With a sharp knife, slice in half lengthwise, and then into 16 equal sizes.
• Bake for 25 minutes. Allow to cool about ten minutes then remove from pan to cool completely.