Mix flour, cream cheese, and butter. Divide into four balls. Generously dust one sheet of wax paper with flour. Slightly flatten first ball on the floured sheet, dust top with flour, and then roll out to 12" diameter between two sheets of wax paper. Repeat until for the other three balls. Refrigerate for 1/2 hour.

Preheat the oven to 350.

Divide the sugar, pecans, cinnamon, and raisins into four small bowls or coffee cups.

Measure 1/4 cup of apricot preserves. Working quickly, remove one sheet of the dough and lay on a cutting board. Remove top wax paper. Using a butter knife, spread the apricot preserves over the whole surface. Next sprinkle one of the cups of the sugar, pecan, cinnamon, and raisin mixture over the apricot preserves, trying to get an even distribution.

Using a large knife, cut like a pie into 12 sections. Roll each section from the outside to the inside and place on a greased cookie sheet.

Repeat until sheet is full.

Bake at 350 for about 20 minutes or until just turning golden. If not using a convection oven, rotate the sheet after 10 minutes for more even cooking.