Lay out filo pastry, and cover with a tea towel, then a damp tea towel - this will keep the filo pastry moist.
On a clean surface, place 1 sheet of pastry and brush lightly with butter.
Repeat this step until all 8 sheets of filo have been used.
Carefully spoon your cream cheese mixture onto the filo pastry, near one of the shorter sides, leaving an 4 inch gap on 3 of the sides.
Roll in the long sides, then start to roll from the filling end (like you would a burrito).
Transfer rolled filo onto baking tray.
Place in oven for 30-35 minutes, or until top of strudel is crispy.
Remove from oven and cool further 30 minutes.
Dust with icing sugar and serve.