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Apricot And Walnut Varenikis

Anononymous 8-08-05

1/4 cup water

1/4 cup plus 2 tablespoons sugar

2 tablespoons apricot brandy (optional)

6 oz dried apricots (1 cup; preferably California)

1/2 cup walnuts (2 oz), finely chopped

Pierogi and vareniki dough

1 stick (1/2 cup) unsalted butter

1/2 cup fresh bread crumbs

1/4 teaspoon cinnamon

Make filling: Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in brandy. Finely chop apricots in a food processor, then add sugar syrup and pulse until

just combined (do not puree). Transfer to a bowl and stir in 1/4

cup walnuts. Cool. Roll out dough and fill varenikis:

Halve dough and roll out 1 piece on a lightly floured surface into a

15-inch round, keeping remaining dough wrapped. Trim dough to a

13-inch square. Cut lengthwise into 4 strips, then crosswise into

fourths to form 16 (3 1/4-inch) squares. Put 1 slightly

rounded teaspoon filling in center of each square. Working with 1

square at a time, moisten edges with water and fold in half

diagonally to form a triangle, pressing edges firmly together to seal. overlap bottom points of triangle and press to seal (dumpling will look like a pointed hat). Transfer vareniki to a flour-dusted kitchen towel. Repeat with remaining squares, then make more

dumplings with remaining dough and filling. Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes. Make topping while varenikis cook: Heat 2 tablespoons butter in a skillet over moderate heat, then

cook bread crumbs and remaining 1/4 cup walnuts, stirring

frequently, until golden, 2 to 3 minutes. Remove from heat and

season lightly with salt. Stir together cinnamon and remaining 2

tablespoons sugar. Sprinkle 2 teaspoons cinnamon sugar over crumb

mixture and toss. To serve varenikis: Melt remaining 6

tablespoons butter, then drizzle about 2 tablespoons on a warmed

serving platter. Transfer varenikis with a slotted spoon to platter

and drizzle with remaining 4 tablespoons butter. Serve hot, sprinkled with bread-crumb mixture and remaining

cinnamon sugar to taste.

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