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1 can crushed pineapple in syrup
1 pkg. (8 oz.) cream cheese, softened
1 c. ricotta cheese
1 c. sugar, divided
2 egg yolks
1 tsp. grated lemon peel
1 tsp. vanilla
1/2 lb. thawed phyllo dough (8 sheets)
1/2 c. melted butter
1/2 c. coarsely ground walnuts
1 tsp. lemon juice

Preheat oven to 350F.

Drain pineapple and reserve syrup. In mixing bowl combine cream cheese, ricotta, 1/2 cup sugar, 2 egg yolks, lemon peel and vanilla. Blend at medium speed until well blended. Stir in drained pineapple.

Place first sheet of phyllo dough in a well greased 9 x 13 x 2 inch baking pan. Brush with melted butter and sprinkle with ground walnuts. Repeat this procedure with the next 3 sheets of dough. Spoon on the pineapple-cheese mixture and spread evenly over the dough. Top mixture with 3 more sheets of dough, brushing each with butter and sprinkling with nuts. Place last sheet of dough on a top, brush with butter and using the tip of a knife carve a diamond pattern on the entire pastry. Bake about 50 minutes or until golden brown.

Combine 1/2 cup of reserved syrup, remaining 1/2 cup sugar and lemon juice in a saucepan and cook until it forms a thick syrup. Cool slightly and then pour over the entire pastry. Let it cool in pan before serving. Serves 16.

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