Use brief food-processor pulses to bring the flour, butter, cream cheese, salt, and sour cream to a crumbly texture, then gather equal portions into four discs, wrap them individually in plastic, and refrigerate for 2 hours to overnight. Look for small, pebble-like crumbs before gathering the dough rather than a fully blended paste.

Process the brown sugar, pecans, raisins, and cinnamon together with pulses until the pieces become fine and evenly distributed. The finished filling should have no large nut or fruit pieces that would make the pastry difficult to roll.

Stir the granulated sugar and ground cinnamon together in a small bowl. The mixture should look evenly speckled with cinnamon rather than streaky.

Dust a large cutting board and the dough’s upper surface with cinnamon sugar, roll each disc into a 9-inch circle, distribute the filling with a 1/4-inch border uncovered, cut 12 equal wedges with a pizza cutter, and curl each wedge from its broad edge toward its point. Each crescent should enclose a spiral of filling, with the narrow dough tip finishing the roll.

Arrange the crescents with their seams underneath on parchment-lined baking sheets, leaving space between them. The pointed ends should sit against the parchment to help the rolls hold their shape.

Bake at 350°F for 25 minutes or until golden brown, leave the pastries on their baking sheets for 10 minutes, then transfer them to wire racks to finish cooling. Golden pastry tops are the doneness cue, and the initial cooling period gives the delicate crescents time to firm before moving.