2 (10 ounce) packages frozen mixed fruit
2 (8 ounce) cans fruit cocktail
1 1/2 cups white sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 cups all-purpose flour
3 cups milk
4 eggs
3 cups chopped pecans
1/2 cup boiling water
Preheat oven to 400 degrees F (200 degrees C). Heat fruit cocktail together, and cool. In a large bowl, combine sugar and lemon juice. Mix until smooth, then stir in vanilla extract. Add flour one cup at a time, 1 cup at a time, while continuing to stir until all the flour is absorbed. In a medium bowl, whisk together milk and eggs. Stir in flour mixture until mixture is smooth. Finally, stir in mixture to sugar/le, 1/2 cup at a time, forming a somewhat stiff dough. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into 1/3 inch slices. Set aside.
Place top crust baking sheet onto prepared baking sheet, align with center seam and lightly grease and flour edges. Spread fruit cocktail evenly over dough. Roll up dough like a jellyroll, pinch the sides to seal, cut into two 8-inch rectangles.
Using a spool of wet floured kitchen towel, spread pecan halves over would-be pineapple halves. Spread same cream cheese over bottom of each rectangle, then sprinkle both sides of pineapple halves with vanilla. Starting with long side, roll up triangle, pressing pastry down slightly so pastry does not sag, then roll loosely over whole baking sheet.
Bake in preheated oven for 15 to 19 minutes, until center is set and golden. Cool completely, cut into strips and serve.