| 1 | With an electric mixer on medium speed, blend the sour crem and butter until smooth, about 2 minutes. |
| 2 | Add the flour and salt and blend until the dough comes together, about 30 seconds. |
| 3 | Form the dough into 2 disks, wrap in plastic and chill overnight. |
| 4 | Remove the dough from the refrigerator and let soften slightly, for about 10 minutes. |
| 5 | Preheat oven to 350 °F, with a rack in the middle. |
| 6 | Lightly grease a baking sheet. |
| 7 | On a lightly floured surface, roll out each disk to a circle about 9 to 10 inches in diameter and less than 1/8 inch thick. |
| 8 | Prepare the filling: Spread 1/3 cup apricot jam over the surface of 1 disk, leaving a ?inch border around the edges. |
| 9 | Sprinkle 1/3 cup of the walnuts, 1 tablespoon of the raisins and 1 tablespoon of the golden raisins over the jam. |
| 10 | Roll up the dough jelly-roll fashion, pinching the ends together. |
| 11 | Carefully lift the roll with your hands and transfer to the baking sheet. |
| 12 | With a sharp knife, slice the roll halfway through into about 12 sections. |
| 13 | Repeat the procedure with the remaining dough and filling. |
| 14 | Bake for 40 to 45 minutes, or until golden brown. |
| 15 | Cool on the baking sheet for 5 minutes. |
| 16 | Cut the slices through; cool completely on the sheet. |
| 17 | Store in an airtight container for up to 1 week or freeze for several months. |
