Baking up some Wisconsin love

If you live in the Midwest and your state touches Wisconsin (even if it touches a lake then touches Wisconsin) you've likely heard about Kringle. From what I'm told, Racine, Wisconsin is the motherland of Kringle. It's an oval shaped pastry with a filling inside, often fruit or nut. Some of my coworkers from Wisconsin bring us a Kringle most times they come to our office, it's well received.
When I heard Andy's mom had a recipe for Kringle - I was all over that - Andy (being Wisconsin born) loves Kringle. Specifically Raspberry Kringle. Sometimes our Aldi has them, but freshly home baked? That sounded better! Let's note - that Andy's dad's aunt was the person where this recipe started with - likely not from Wisconsin - but we won't split hairs.
I found a recipe for raspberry filling which was easy enough - the dough was one of those you refrigerate overnight - this time I complied... I realized pretty quickly this recipe wasn't oval shaped - but easier to make long logs instead. It rolled out beautifully with some flour and my new French rolling pin. If you don't have one - get one - they are awesome.
Let's pretend I baked these long enough and the dough wasn't a tad bit raw, they would have been awesome. But Andy is a trooper and looked past my inability to bake something long enough. He's still eating it and says it's great - despite the bake... Paul Hollywood would not be pleased with me. Perhaps I'll try again soon and see if I can improve my bake.

Aunt Tip Kibar's Kringle recipe
2 cups flour
1/8 tsp salt
2 sticks butter or margarine
Mix like you would a pie crust till butter is all mixed in with the flour
Add 1 cup sour cream
Mix all in. Devide into 4 equal parts and form into balls.
Refrigerate for 5 hours or overnight.
Take out 1at a time and roll out into 15 by 9 in.
Fill center with favorite jam . Fold over ends and each side.
Brush top with egg white slightly beatten.
Bake at 350 degrees for 35 min.
Glaze with powdered sugar mixed with milk frosting.
Enjoy!