Peaches & Cream Cheese Mille Feuille

• 4 sheets filo pastry
• Olive oil spray
• 1/3 cup brown sugar
• 2 teaspoons vanilla
• 825 g peach slices, drained
• 250 g PHILADELPHIA Light Spreadable Cream Cheese
• 1/4 cup pure icing sugar, sifted
• icing sugar, extra, for dusting

1. SPRAY each sheet of filo with oil and stack on top of each other.
2. Cut into 12 even rectangles.
3. Place on a lined oven tray and bake in a hot oven 200 degrees C for 45 minutes or until crisp and golden.
4. Cool on a wire rack.
5. HEAT the brown sugar and vanilla in a nonstick frypan stirring until dissolved.
6. Add peaches and cook a further minute until coated.
7. Allow to cool.
8. COMBINE the PHILLY and sugar.
9. Place one filo rectangle on a serving plate, gently spread with the PHILLY and top with peaches.
10. Place another filo rectangle on top.
11. Repeat with remaining filo, PHILLY and peaches to make 6 stacks.
12. Dust with icing sugar.
13. Serve immediately.
14. HANDY TIP: Substitute sliced fresh peaches or mangoes when in season.

pastry, olive oil spray, brown sugar, vanilla, peach, philadelphia, icing sugar, icing sugar

Taken from www.kraftrecipes.com/recipes/peaches-cream-cheese-mille-feuille-127917.aspx (may not work)