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Lemon Dipped Rugelach


Delicate and delicious pastries glazed with simple lemon syrup.


For the Dough

1. Dissolve yeast in juice. Combine all ingredients for dough and knead well. Let rise for 50 minutes.
2. 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.
3. Bake for 12–15 minutes. Do not overbake.
4. Preheat oven to 350 degrees Fahrenheit.

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.


Photography & Styling by Peri Photography