Cheesy Plum Strudel

You may substitute 1 32-ounce can plums, drained, pitted and diced.

In medium-sized bowl, mix together the cream cheese and the sugar. Add the egg, lemon zest, shredded cheese, and almonds; mix until just blended. Fold in the plums; refrigerate at least 1 hour.
On a clean work surface, place one sheet of the phyllo dough. Brush with butter and sprinkle with 1 teaspoon of the breadcrumbs. Top with another sheet of phyllo and brush with butter. Place a third sheet of phyllo across the two sheets to create a T shape; brush with butter and sprinkle with 1 teaspoon breadcrumbs. Top with another phyllo sheet and brush with butter. Lay the next sheet in the same direction as the first two sheets; brush with butter and sprinkle with breadcrumbs. Top with another sheet and brush with butter. Repeat the process with the remaining two sheets going in the opposite direction. The final configuration should be a cross with four sheets of buttered phyllo going in each direction.
Preheat the oven to 375°F. Grease a 9-inch pie plate.
Center the phyllo cross in the prepared pie plate (the edges will overlap quite a bit). Spoon the plum mixture evenly into the shell; loosely cover the filling with the overlapping phyllo to enclose. Brush the top of the dough with remaining butter.
Bake the strudel for 30 to 35 minutes, or until golden brown and heated through. Let the strudel stand at least 1 hour before cutting into wedges.