Lemon Dipped Rugelach - cooking recipe

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

Preparation

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!