Lemon Dipped Rugelach

  • Cooking and Prep: 1.5 h
  • Serves: 45
  • Contains:

Delicate and delicious pastries glazed with simple lemon syrup.

Ingredients (11)

Dough

Syrup

Start Cooking

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

Photography & Styling by Peri Photography 

EMAIL
  • HENNI Neiman

    Lemon Dipped Rugelach

    rugalach

    hi, how can i convert the margarine to oil?
    Posted by henny.miller1@gmail.co |May 27, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|May 28, 2019
    0
  • me

    Lemon Dipped Rugelach

    Rugelach

    Do they come out soft?
    Posted by sa |May 25, 2019
    Replies:
    Esther Leah
    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!
    Posted by Esther Leah|May 26, 2019
    0
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  • HENNI Neiman

    Lemon Dipped Rugelach

    rugalach

    hi, how can i convert the margarine to oil?
    Posted by henny.miller1@gmail.co |May 27, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|May 28, 2019
    0
  • me

    Lemon Dipped Rugelach

    Rugelach

    Do they come out soft?
    Posted by sa |May 25, 2019
    Replies:
    Esther Leah
    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!
    Posted by Esther Leah|May 26, 2019
    0

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