1 (1 lb. 4 oz.) can crushed pineapple in syrup
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
2 egg yolks
1 tsp. grated lemon peel
1 tsp. vanilla
1/2 lb. frozen phyllo pastry leaves, thawed (8 leaves)
1/4 c. butter, melted
1 tsp. lemon juice

Drain pineapple as much as possible, saving syrup. In mixer bowl combine cream cheese, 1/2 cup sugar, egg yolks, lemon peel, and vanilla. Blend together on medium speed. Stir in pineapple.

Place phyllo leaves between damp towels to keep moist. Place a sheet of pastry in well-greased pan, 9x13x2. Brush with melted butter. Repeat with 3 more leaves.

Spoon on pineapple-cheese mixture and spread level. Top with remaining 4 phyllo, brushing each sheet as it is layered. Mark pastry into diamond shapes with a sharp knife. Bake in moderate oven, 350 degrees, about 50 minutes or until golden brown.

Combine half cup reserved syrup, remaining sugar, and lemon juice and cook to a thick syrup. When Baklava is baked, spoon the hot syrup evenly over top. Cool, then cut into diamond shapes at markings. Makes 1 large Baklava.