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Parve
Medium
1 Hour, 30 Minutes
Diets 
Delicate and delicious pastries glazed with simple lemon syrup.
1 ounce yeast
3/4 cup Kedem Apple Juice
4 cups Mishpacha Flour
1/2 pound margarine
2 eggs
3 tablespoons sugar
pinch of salt
3/4 cup sugar
2 tablespoons Heaven & Earth Lemon Juice
1 cup water
1 and 1/2 teaspoons Gefen Vanilla
Dissolve yeast in juice. Combine all ingredients for dough and knead well. Let rise for 50 minutes.
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.
Bake for 12–15 minutes. Do not overbake.
Preheat oven to 350 degrees Fahrenheit.
Combine all ingredients in a small saucepan. Cook over low heat until sugar is dissolved, stirring constantly. Remove from heat.
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
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rugalach hi, how can i convert the margarine to oil?
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.
Rugelach Do they come out soft?
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!