Lemon Dipped Rugelach

Nitra Ladies Auxiliary Nitra Ladies Auxiliary
4.7 (3 reviews)

Delicate and delicious pastries glazed with simple lemon syrup.

1h 30m 45
Medium Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Wheat, Gluten, Egg

Directions

For the Dough

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Dissolve yeast in juice. Combine all ingredients for dough and knead well. Let rise for 50 minutes.

  3. Divide dough into eight parts. Roll out one part into nine-inch circle. Cut into 16 triangles. Roll up each triangle, wide end first. Repeat with remaining dough.

  4. Bake for 12–15 minutes. Do not overbake.

For the Syrup

  1. Combine all ingredients in a small saucepan. Cook over low heat until sugar is dissolved, stirring constantly. Remove from heat.

  2. Dip rugelach as soon as they are removed from the oven. Place against side edges of baking pan, to let excess syrup drip off.

Credits

Notes:
Freeze the baked (and syrup-dipped) rugelach in an airtight container for up to 2 months; thaw at room temperature.

Description:

Photography & Styling by Peri Photography 

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What Cooks Are Saying

4.7 out of 5

3 global ratings

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2 Comments

HENNI Neiman •

rugalach hi, how can i convert the margarine to oil?

Raquel Malul Kosher.com Team •
Reply to HENNI Neiman

1/2 pound of margarine would be 1 cup of oil. I am not sure how the dough will come out if you substitute the margarine for oil, though.

me •

Rugelach Do they come out soft?

Esther Leah •
Reply to me

My daughter used to make these, but she put a sugar substitute in the lemon sauce. It is really special. Soft and tasty. We even froze them and they were great (and soft) from the freezer!