Lemon Rugelach

This is a take on a recipe I got when I lived in Israel. 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!)

Tips

• This recipe is easily doubled and freezes very well.
• The dough will be sticky when it’s first mixed. Allowing it to sit in the refrigerator will help firm it up so it’s easier to roll out.
• When rolling, place a piece of parchment under the dough and top with a second piece of parchment paper. This will help avoid the need for adding extra flour. You may need to add just a bit, but you don’t want to add too much or it will make the dough tougher.

YIELDS 6 DOZEN MINI RUGELACH OR 4 DOZEN MEDIUM SIZED

Dough

• 1 Tbsp dry yeast
• 2 Tbsp sugar
• 6 Tbsp warm water
• 1 cup (2 sticks) margarine, room temperature
• 2 eggs
• pinch salt
• 3½ cups flour

Lemon Syrup

• ¾ cup lemon juice
• 3 cups water
• 3 tsp vanilla extract
• 2 cups sugar

Topping

• ½ cup confectioners’ sugar

In a small bowl, combine yeast, sugar, and water and let sit for 5–10 minutes, until foamy.