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1
With an electric mixer on medium speed, blend the sour crem and butter until smooth, about 2 minutes.
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2
Add the flour and salt and blend until the dough comes together, about 30 seconds.
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3
Form the dough into 2 disks, wrap in plastic and chill overnight.
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4
Remove the dough from the refrigerator and let soften slightly, for about 10 minutes.
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5
Preheat oven to 350F (180C) F, with a rack in the middle.
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6
Lightly grease a baking sheet.
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7
On a lightly floured surface, roll out each disk to a circle about 9 to 10 inches in diameter and less than 18 inch thick.
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8
Spread 13 cup apricot jam over the surface of 1 disk, leaving a 1/4 inch border around the edges.
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9
Sprinkle 13 cup of the walnuts, 1 tablespoon of the raisins and 1 tablespoon of the golden raisins over the jam.
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10
Roll up the dough jelly-roll fashion, pinching the ends together.
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11
Carefully lift the roll with your hands and transfer to the baking sheet.
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12
With a sharp knife, slice the roll halfway through into about 12 sections.
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13
Repeat the procedure with the remaining dough and filling.
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14
Bake for 40 to 45 minutes, or until golden brown.
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15
Cool on the baking sheet for 5 minutes.
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16
Cut the slices through; cool completely on the sheet.
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17
Store in an airtight container for up to 1 week or freeze for several months.
