Makes 2 dozen.

8 sheets phyllo pastry, thawed if frozen
1 cup (2 sticks) butter, melted

Filling
8 ounces cream cheese, softened
1 cup ricotta cheese
1 cup granulated sugar
2 large egg yolks
1 teaspoon grated lemon peel
1 (20 ounce) can crushed pineapple, drained,
    1/3 cup juice reserved

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

To prepare filling, mix together cream cheese, ricotta cheese, 1/2 cup sugar, egg yolks and lemon peel. Stir in pineapple.

On a floured surface, unfold phyllo sheets so that they lie flat. Cover sheets with plastic wrap and a damp cloth to prevent pastry from drying out.

Place 4 phyllo sheets in prepared pan, brushing each sheet with some melted butter. Spoon filling evenly over pastry. Layer remaining phyllo sheets over filling, brushing each sheet with remaining melted butter. Fold edges under.

Bake baklava until golden, 30 minutes. Transfer pan to a wire rack to cool completely.

In a saucepan, cook remaining sugar and reserved pineapple juice over low heat until just thickened, 5 minutes. Brush pineapple mixture over baklava.

NOTE: Serve this baklava immediately after cooling. The pastry will become soggy as it sits.