Ingredients
2 1/2 cups all-purpose flour
1 (8-ounce) package cream cheese, cut into 1-inch cubes
1 cup butter or margarine, cut into 1-inch cubes
2 tablespoons sugar
1 cup pecans, finely chopped and toasted
1 cup golden raisins
1 cup sugar
2 tablespoons ground cinnamon
1 (12-ounce) jar apricot jam
1/3 cup butter or margarine, melted
Powdered sugar
Directions
Pulse first 4 ingredients in a food processor until crumbly. Combine mixture by hand, forming a dough.
Divide dough into 4 equal portions. Shape each portion into a ball; cover and chill 1 hour.
Place 1 portion between 2 sheets of lightly floured wax paper; roll to a 15- x 10-inch rectangle. Repeat with remaining portions.
Combine pecans and next 3 ingredients. Spread each rectangle evenly with jam, leaving a 1-inch border; sprinkle evenly with pecan mixture. Roll up, jellyroll fashion, and place, seam side down, on a lightly greased baking sheet, tucking ends under to keep jam from seeping out. Brush with melted butter.
Bake at 375° for 20 to 25 minutes or until golden.
Remove to a wire rack, and cool 15 minutes. Cut each roll with a serrated knife into 1-inch slices; sprinkle with powdered sugar.
