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1
Preheat the oven to 350F.
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2
Line a baking sheet with parchment paper and set aside.
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3
Put the almonds into a bag and crush them with your hand.
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4
Lay one sheet of phyllo onto a work surface and spray it with cooking spray.
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5
Sprinkle about 1/2 teaspoon sugar over the phyllo, along with a small handful of crushed almonds.
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6
Lay the second phyllo sheet over the top, spray it, and top with another 1/2 teaspoon of sugar and more almonds, reserving the remaining almonds to garnish the dessert.
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7
Cut the phyllo into quarters.
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8
Transfer the pieces to the baking sheet.
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9
Using your fingers, scrunch each piece to give it a ruffled appearance.
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10
Bake the phyllo just until brown, about 5 minutes.
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11
(Watch carefullythese can burn easily!)
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12
Meanwhile, put the peach pieces into a bowl and stir in the remaining teaspoon of sugar.
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13
Mash part of the peaches with a fork to get the juices flowing and let the fruit sit for a few minutes.
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14
Transfer about one third of the peaches to another bowl along with the cream cheese.
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15
Stir the mixture vigorously until the cheese is smooth.
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16
To serve, put a crispy phyllo piece on each of 4 plates.
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17
Top each with one fourth of the cheese mixture, then one fourth of the sweetened peaches.
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18
Sprinkle with cinnamon or nutmeg.
