Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1/2 c. sugar
1/2 c. pineapple juice
2 eggs
1/2 c. salad oil
1 1/2 t. baking powder
1/2 t. salt
about 4 c. flour
FILLING:
2 cans poppy seed filling
walnut meats, chopped raisins, coconut

Combine sugar and juice and bring just to a boil. Cool. Add rest of dough ingredients, using enough flour to make soft dough that can be rolled. Take 1/3 of dough and on floured pastry cloth, roll out rectangle about 6" wide and the length of your cookie tin on which 3 long rolls are to be baked. Dough can be cut and "patched" easily. About in the middle in a narrow line or else in 2 narrow lines nearer to each edge, spoon on poppy seed filling, using almost 3/4 of a can for each of the 3 rectangles of dough to be ultimately filled. Sprinkle chopped nuts, raisins and coconut all along over filling. Carefully roll dough tightly over filling and pinch ends closed. If any holes appear, patch with small piece of rolled-out dough and water at edges. Transfer to cookie sheet, putting seam on bottom. When all 3 rolls are on cookie sheet, bake at 350° until light brown. Cool somewhat, but while still warm, cut into slices.

This dough was my mother's treasured recipe; it's like a cookie dough.