Combine peach, nectarine, brown sugar, sultanas, spices and breadcrumbs in medium bowl.
Preheat oven to 200°C/180°C fan-forced. Grease oven tray; line with baking paper.
Stack fillo sheets, brushing all sheets with half of the combined butter and milk. Cut fillo stack in half widthways; cover one stack with baking paper, then with a damp tea towel, to prevent drying out.
Place half of the fruit mixture along centre of uncovered fillo stack; roll from one side to enclose filling, sealing ends of roll with a little of the remaining butter mixture. Place strudel, seam-side down, on tray; brush all over with a little of the remaining butter mixture. Repeat process with remaining fillo stack, fruit mixture and butter mixture.
Bake strudels about 25 minutes or until browned. Cut each strudel in half widthways; divide among plates, dust with sifted icing sugar.