8 oz. Cream Cheese, softened                                    12 sheets of Phyllo Pastry, thawed

1 cup Ricotta Cheese                                                  ½ cup Butter, melted

½ cup Sugar

2 large Egg Yolks

Zest of 1 Lemon

1 (20 oz.) can crushed Pineapple                                ½ cup Sugar

(packed in juice)




  1. Preheat oven to 350 degrees. Butter a 13 x 9” glass or Pyrex® baking dish.


  1. Mix together, the Cream and Ricotta Cheese, the ½ cup Sugar, Egg Yolks and Lemon Zest.
  2. Drain the can of Pineapple, reserving 1/3 cup of the juice.
  3. Stir the Pineapple into the Cheese mixture.


  1. On a sheet of parchment, unfold the Phyllo sheets so that they lie flat. Cover with plastic wrap and a damp towel to prevent the pastry from drying out.


  1. Place 6 Phyllo sheets in the prepared pan; brush each sheet with melted Butter.
  2. Spoon the filling evenly over the pastry; smooth out the top.
  3. Layer the remaining Phyllo sheets over the filling; brush each sheet with melted Butter.
  4. Fold any loose edges of the Phyllo down and butter well.
  5. Bake Baklava until golden (about 45 minutes); transfer pan to a wire rack to cool.
  6. While the Baklava is cooling, bring the 1/3 cup of Pineapple Juice to a boil;

Add the remaining ½ cup Sugar and bring back to a boil.  Stir once and remove from the heat.

  1. Brush the Pineapple Juice Syrup over the top layer of Phyllo; cut diagonally across the pastry to form diamond shaped pieces.
  2. Serve immediately.

Yield:  about 24 pieces.







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