INGREDIENTS

INSTRUCTIONS

Make the pastry:  With an electric mixer on medium speed, blend the
sour crem and butter  until smooth, about 2 minutes. Add the flour and
salt and blend until  the dough comes together, about 30 seconds. Form
the dough into 2  disks, wrap in plastic and chill overnight. Remove
the dough from the  refrigerator and let soften slightly, for about 10
minutes. Preheat  oven to 350 degrees F, with a rack in the middle.
Lightly grease a  baking sheet. 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.  Prepare the Filling:  5. Spread 1/3 cup apricot jam
over the surface of 1 disk, leaving a  1/4 inch border around the
edges. Sprinkle 1/3 cup of the walnuts, 1  tablespoon of the raisins
and 1 tablespoon of the golden raisins over  the jam.  6. Roll up the
dough jelly-roll fashion, pinching the ends together.  Carefully lift
the roll with your hands and transfer to the baking  sheet. With a
sharp knife, slice the roll halfway through into about  12 sections.
7. Repeat the procedure with the remaining dough and filling.  8. Bake
for 40 to 45 minutes, or until golden brown. Cool on the  baking sheet
for 5 minutes. Cut the slices through; cool completely  on the sheet.
Store in an airtight container for up to 1 week or  freeze for several
months.  Source: Corby Kummer's "Joy of Coffee" Posted to MM-Recipes
Digest V3  #321  Date: Fri, 22 Nov 1996 12:01:20 +0000  From: Linda
Place <placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1110
Calories From Fat: 522
Total Fat: 60.7g
Cholesterol: 90.9mg
Sodium: 386.6mg
Potassium: 544.4mg
Carbohydrates: 137.8g
Fiber: 5.3g
Sugar: 59.9g
Protein: 15.2g