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Parve
Easy
2 Hours
Diets 
I’m pretty sure my most tried-and-true recipes are the ones I collected when I lived in Eretz Yisrael just after I got married. I’m not sure if it’s due to the recipes themselves or to the fond memories I have attached to them! These lemon rugelach are one example. Back then, they were a staple in my freezer. I kept them there because they were inhaled if left out on the counter. Truthfully, they were just as delicious from the freezer, so it didn’t help much. What’s magical about this recipe is that although it’s pareve, it somehow ends up tasting dairy. (Shelly Strom, it’s been more than 20 years, but your name is still on my recipe card!) Yields 6 dozen mini rugelach or 4 dozen medium sized
1 tablespoon Gefen Dry Yeast
2 tablespoons sugar
6 tablespoons warm water
1 cup (2 sticks) margarine, room temperature
2 eggs
pinch salt
3 and 1/2 cups Mishpacha Flour
3/4 cup Heaven & Earth Lemon Juice
3 cups water
3 teaspoons Gefen Vanilla Extract
2 cups sugar
1/2 cup Gefen Confectioners’ Sugar
In a small bowl, combine yeast, sugar, and water and let sit for five to 10 minutes, until foamy.
In the bowl of a mixer, beat margarine until creamy, scraping down the sides of the bowl as needed. Add eggs one at a time, mixing between each. Add salt and then alternate between flour and yeast mixture. Mix until you have a nice dough.
Wrap and refrigerate for one hour.
While the dough is resting, prepare the syrup: Combine all ingredients in a small saucepan and bring to a boil. Remove from heat and allow to cool.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Divide dough in half. Roll each half into a rectangle, approximately 17×11 inches (43×28 centimeters). Cut the rectangle into three long strips. Cut each rectangle into triangles — 12 triangles for mini rugelach or eight for medium (I prefer the mini).
Working with one triangle at a time, fold in the bottom two corners of the wide end and roll up towards the narrow point. Place on a lined cookie sheet, leaving one inch (two and 1/2 centimeters) between them. Bake for 10 minutes for mini rugelach, and one to two minutes longer for regular size. Don’t overbake, or they’ll dry out.
Remove rugelach from oven and dunk them in the lemon syrup to fully coat. Remove from syrup and place on a rack to dry. Dust the tops with confectioners’ sugar. Enjoy!
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used the lemon dipping sauce with my regular rogelach recipe, not sure how long they’ll last coz they’re that good!!!!