Lemon Dipped Rugelach

Name: Lemon Dipped Rugelach
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 10 dozen, 20 serving(s)
Ingredients: 1 ounce dry yeast; 3/4 cup apple juice; 8 ounces margarine; 3 tablespoons sugar; 4 cups flour; 2 eggs; 1 pinch salt; 1 cup water; 3/4 cup sugar; 2 tablespoons lemon juice; 1 1/2 teaspoons vanilla extract

Submitted by Chef #874224

"Best rugelach you'll ever taste!"

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Ready In:: 2hrs 15mins
Ingredients:: 11
Yields:: 10 dozen
Serves:: 20

ingredients

Rugelach
1 ounce dry yeast
³⁄₄ cup apple juice
8 ounces margarine
3 tablespoons sugar
4 cups flour
2 eggs
1 pinch salt
Syrup
1 cup water
³⁄₄ cup sugar
2 tablespoons lemon juice
1 ¹⁄₂ teaspoons vanilla extract

directions

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!