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1
Whisk flour and salt in a bowl; set aside.
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2
Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined.
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3
Reduce speed to low.
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4
Add flour mixture; mix to combine.
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5
Turn out dough onto a lightly floured surface.
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6
Roll into a ball; wrap in plastic.
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7
Refrigerate 6 hours (up to overnight).
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8
Preheat oven to 325.
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9
Whisk sugar, cinnamon, and nutmeg in a bowl; set aside.
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10
Divide dough into quarters.
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11
Working 1 piece at a time, roll out to a 12-by-8-inch rectangle on a lightly floured surface.
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12
With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border.
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13
Sprinkle with 1/4 cup each walnuts and currants, 2 tablespoons raisins, and 2 tablespoons sugar mixture.
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14
Tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet.
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15
Repeat with remaining dough.
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16
Brush each log with cream; sprinkle with 1 teaspoon sugar mixture.
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17
Bake until golden brown, about 45 minutes.
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18
Transfer to wire racks; cool 15 minutes.
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19
Cut into 1-inch-thick slices.
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20
Store in an airtight container up to 2 days.
