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

Drain pineapple, saving syrup - squeeze juice out. In mixer bowl combine cheeses, 1/2 cup sugar, egg yolks, lemon peel and vanilla. Blend together on medium speed. Stir in pineapple.

Place a sheet of pastry in well greased pan 9x13x2. Brush with melted butter - repeat with 10 sheets. Spoon on pineapple-cheese mixture and spread. Top with remaining phyllo, brushing each sheet as it is layered. Mark pastry into diamond shapes with a sharp knife. Bake 350 degrees about 50 minutes or until golden brown.

Combine 1/2 cup reserved syrup, remaining sugar and lemon juice. Cook to a thick syrup. Spoon hot syrup over baked Baklava. Cool. Cut in diamond shapes.