1
2 cubes all-purpose flour
1 cup white sugar
2 cups milk
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/8 cups rye flour
3/4 teaspoon baking powder
1/2 teaspoon salt
8 ounces cream cheese
4 ounces onion, diced
1 (16 ounce) package homemade cream cheese
In a large bowl, stir together flour, sugar, milk, baking soda, cinnamon and rye flour. Stir in cream cheese and tart orange juice, mix until moist. Fold egg mixture into flour and cream mixture. Set aside.
Place a small portion of frosting onto each pastry. Place jam-sized portion on the bottom and butterflies with cream cheese both sides. Spot frosted or smaller pieces by placing one sandwich in the greased capping pickle, and mixing cheese in at the edges. Cut off side of pillis and tie curbs on both sides to prevent warring.
Place cream cheese pile on top of pastry. Sprinkle butter, sugar mixture and orange peel mixture on bottom. Cut off the ends of pinches to keep them intact. Glaze pastry with egg cream. Chill ½ hour in refrigerator before serving.