Delicious and milky tasting rugelach taken from 'The Balabuste's Choice'.
Very simple and none of the usual mess with rugelach because there is no filling.
If you prefer a softer, more milky taste then you can double dip or just keep them in the lemon mixture for a little longer.
4 (½ cup) Flour
1 oz Yeast
2 Sticks margarine
1 Egg yolk
3 Tbsp Sugar
¾ cup Apple or orange juice
- Lemon Dipping
1 (½ cup) Sugar
2 cup Water
¼ cup Lemon juice
3 Vanilla Sugar
Knead all ingredients into a soft dough. Cover dough and set to rise in warm temperature for 15-20 minutes.
Divide dough into four parts. Roll out each dough into a circle. Slice each circle into wedges. Preheat oven to 350 degrees.
Roll up wedges to form rugelach. Place rugelach onto lined cookie sheets, leaving space between each one for rising.
Bake for 15-20 minutes.
Combine all ingredients in saucepan and bring to a boil.
Refrigerate mixture until cool.
Dip hot rugelach into cold lemon mixture.
Sprinkle with confectioners' sugar (optional)