Lemon Dipped Rugelach

Best rugelach you'll ever taste!

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

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

1. Dissolve yeast in apple juice.
2. Combine all rugelach ingredients to make a smooth dough.
3. Allow dough to rise for 50 minutes.
4. Divide dough into 8 equal parts. Roll each ball into a 9 inch circle. Cut each circle into 16 wedges.
5. Roll each wedge starting from the wider end.
6. Place onto lined baking sheet and bake at 350 degrees for 12-15 minutes. DO NOT OVER BAKE!
7. While the rugelach are baking, combine all the syrup ingredients in a medium saucepan over low heat until sugar is dissolved.
8. Dip hot rugelach in syrup; shake to allow excess syrup to drip off.
9. ENJOY!