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Ingredients
| active dry yeast: 1 oz |
| unsweetened apple juice: 3/4 cup |
| margarine (oleo): 8 oz |
| granulated sugar: 3 Tbl |
| all-purpose flour (unsifted): 4 cups |
| eggs: 2 |
| salt: 1 dash |
| water: 1 cup |
| granulated sugar: 3/4 cup |
| lemon juice: 2 Tbl |
| vanilla extract: 1 1/2 tsp |
Lemon Dipped Rugelach
Credit: Food.com
User rating:
-
Prep Time
120 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- Dissolve yeast in apple juice.
- Combine all rugelach ingredients to make a smooth dough.
- Allow dough to rise for 50 minutes.
- Divide dough into 8 equal parts. Roll each ball into a 9 inch circle. Cut each circle into 16 wedges.
- Roll each wedge starting from the wider end.
- Place onto lined baking sheet and bake at 350 degrees for 12-15 minutes. DO NOT OVER BAKE!
- While the rugelach are baking, combine all the syrup ingredients in a medium saucepan over low heat until sugar is dissolved.
- Dip hot rugelach in syrup; shake to allow excess syrup to drip off.
- ENJOY!