Lemon Dipped Rugelach

Delicate and delicious pastries glazed with simple lemon syrup.

Directions

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.

Credits

Photography & Styling by Peri Photography

Recipe tags

Citrus Cookies Delicious Lemon Pareve Pastries Pastry Rogelach Rugelach Rugelah Shabbos Traditional

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HENNI Neiman

4 years ago

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

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So}mouwmin

4 years ago

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.

4 years ago

Rugelach Do they come out soft?

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En}o}wah

4 years ago

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!