Pre-heat oven to 350 F
In large bowl, combine diced peaches, ¼ cup sliced almonds, Pure Infused Maple Syrup, lemon zest and lemon juice.
Place 1 sheet of phyllo on work surface with short edge closest to you, keeping remainder covered with damp towel to prevent drying out. Brush with butter. Layer with 3 more sheets, brushing each with butter.
Spoon half of the peach mixture along short edge, leaving 2-inch border along each long edge; fold in long edges. Starting at filling edge and roll to form a log.
Place roll, seam side down, on parchment paper–lined baking sheet; brush with butter. Make 6 diagonal cuts through phyllo top. Recipe will make 2 rolls.
Bake in 350 F oven until pastry is golden about 30 minutes. Let cool on pan for 10 minutes. To serve, cut each roll into 6 slices, drizzle Pure Infused Maple Syrup over the roll and garnish with the remaining almonds.