Chop the pistachios finely. Mix 200 g flour, rye flour and 1 tsp. sea salt. Add milk and butter in pieces. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.
If necessary, add 1-2 tablespoons of water if it is too dry.
Quarter the dough. Roll out very thinly on some flour (it is a little tough). Cut out a total of 40 circles (each approx. 11 cm Ø; e.g. with a soup cup). Each circle center (à ca. 3 cm Ø; e.g.
with a shot glass) Knead, roll out and cut out the dough again and again.
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Spread the dough rings onto baking trays lined with baking paper. Prick several times with a fork. Brush thinly with water.
Sprinkle about 20 rings with sugar and pistachios. Sprinkle the remaining rings with poppy seeds and about 2 tsp. sea salt.
Bake in a hot oven for 6-8 minutes one after the other. First cool down on the trays, then let them cool down on a cake rack. Serve with cream cheese as desired.