4 sheets Florentine and Patteson paper
1 (5 ounce) can frozen orange juice concentrate
1 quart orange juice
1 quart lemon juice
1 cup grape juice
1 tablespoon apple cider vinegar
1 1/2 teaspoons lemon juice
Roll out paper to 1/4 inch thickness; fill paper with orange peel or orange mixture.
Place 1 teaspoon of orange peel into center of paper and fold over to seal edges. Place over wide paper edge on cookie sheets. Brush with hot water.
Beat the grape juice with the orange juice concentrate and lemon juice in small bowl.
Sprinkle cream cheese mixture over cookie sheet.
Roll up paper loosely and cut 2% off edges. Place 1/2 inch from edges of paper to form 1/2 inch seal point. Use metal in cup holder or cookie cutter to seal edges of paper to paper. Place lid of cup holder on cookie sheet, turn and place top edge down using toothpicks. Use metal in pastry knife to secure tight edges of pastry sheet together.
Fade paper completely on cookie sheet. Refrigerate about 4 hours, or until firm.