Drain pineapple, reserving 2 tablespoons of juice.

Combine sugar and cornstarch in a small saucepan and stir well.

Add reserved pineapple juice and cook over medium heat, stirring constantly, until the mixture boils.

Boil for 1 minute and remove from heat.

Add crushed pineapple, butter, lemon rind, and lemon juice; stir until butter melts. Set aside.

Place 1 sheet of phyllo on a damp towel, keeping the remaining phyllo covered.

Lightly brush the phyllo with melted butter.

Top with another sheet of phyllo and brush with butter.

Spoon about one-fourth of the pineapple mixture in the center of the phyllo.

Fold sides of phyllo over the pineapple mixture, wrapping the filling like a package.

Wrap the phyllo package in another sheet of buttered phyllo.

Draw edges of phyllo up and over the package, twisting and squeezing together in the center.

Pull the ends up and out to resemble a flower.

Place on a lightly greased baking sheet; repeat with remaining phyllo and filling.

Brush all bundles with melted butter.

Bake at 375°F (190°C) for 15 minutes or until golden brown.

Serve warm.