PINEAPPLE BAKLAVA PHYLLO PIE           Servings: 12

10            phyllo leaves            1         egg, beaten
16  oz.       crushed pineapple        8   oz.   cream cheese
1   c.        sugar                    1   tsp.  lemon extract
1/2 c.        unsalted butter, melted

	Drain pineapple, and reserve juice.

    Combine pineapple, cream cheese, egg, 1/2 c. sugar, and extract; set
aside.  Cut phyllo leaves crosswise in half.  Place 1 sheet into 13 X 9 inch
baking dish, and brush lightly with butter.  Repeat with 9 more half-leaves.
Spread filling over 10th layer, top with remaining phyllo, brushing each
with butter.  Cut through top layers forming 12 squares.  Bake at 350F for
50-55 minutes until golden and puffy.  Simmer reserved pineapple juice with
remaining sugar until a thick syrup is formed.  Drizzle over hot baklava.

Source: Lois Dowling