Lemon Dipped Rugelach Recipe

Name: Lemon Dipped Rugelach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rugelach; 1 ounce dry yeast; 3/4 cup apple juice; 8 ounces margarine; 3 tablespoons sugar; 4 cups flour; 2 eggs; 1 pinch salt; Syrup; 1 cup water; 3/4 cup sugar; 2 tablespoons lemon juice; 1 1/2 teaspoons vanilla extract

Servings: persons

Rugelach
1 ounce dry yeast
3/4 cup apple juice
8 ounces margarine
3 tablespoons sugar
4 cups flour
2 eggs
1 pinch salt
Syrup
1 cup water
3/4 cup sugar
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract

1
Dissolve yeast in apple juice.
2
Combine all rugelach ingredients to make a smooth dough.
3
Allow dough to rise for 50 minutes.
4
Divide dough into 8 equal parts. Roll each ball into a 9 inch circle. Cut each circle into 16 wedges.
5
Roll each wedge starting from the wider end.
6
Place onto lined baking sheet and bake at 350 degrees for 12-15 minutes. DO NOT OVER BAKE!
7
While the rugelach are baking, combine all the syrup ingredients in a medium saucepan over low heat until sugar is dissolved.
8
Dip hot rugelach in syrup; shake to allow excess syrup to drip off.
9
ENJOY!

728

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Rugelach, 1 ounce dry yeast, 3/4 cup apple juice, 8 ounces margarine, and more.

Yes, Lemon Dipped Rugelach falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Dipped Rugelach

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