Instructions: To make the dough:
Sift flour into a large bowl. Make a well in the center and add the egg. Stir in the juice and oil, and stir to make a sticky dough. Place the mixture on a lightly floured board and slap down for 10 minutes. This makes the dough elastic, so that you can stretch it.

Place on a floured board, cover with an inverted bowl warmed with hot water and dried. Let the dough rest for 10 minutes.

Cut the dough into equal parts. Working with one part at a time, place your hands under it, stretching as thin as possible. Warm a wooden rolling pin, briefly, in the oven. On a well-floured surface, roll the dough as thin as possible.

Preheat the oven to 375 F (190 C).

For the filling:
Mix pineapple and coconut together and combine with other filling ingredients.

To assemble:
Brush the dough with 2 tablespoons of oil. Sprinkle with crushed Corn Flakes, 2 teaspoons of the cinnamon and sugar mixture, and place part of the filling along the length of the dough, about two inches in from the edge. Roll over twice, tucking in the ends.

Repeat with remaining dough and filling.

Place on a greased cookie sheet with sides or a jelly roll pan. Pat or brush oil on each roll. Sprinkle with more cinnamon and sugar and lemon rind.

Slash each roll partly through into desired sizes before baking. Bake for 50 minutes. When cool, finish cutting through.

Makes 30 to 36 pieces.

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