Apricot and Walnut Varenikis

Ingredients

• 2 tablespoons apricot brandy 
• 0.5 cup bread crumbs fresh
• 0.3 teaspoon cinnamon 
• 6 oz apricots dried (1 cup; preferably California)
• 6 servings pierogi and vareniki dough 
• 0.3 cup sugar 
• 0.5 cup butter unsalted
• 2 ounces walnuts finely chopped
• 0.3 cup water 

Equipment

• food processor
• bowl
• frying pan
• ziploc bags
• kitchen towels
• slotted spoon

Directions

1. Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved.
2. 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 purée).
3. Transfer to a bowl and stir in 1/4 cup walnuts. Cool.
4. 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.
5. Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares.
6. 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).
7. Transfer vareniki to a flour-dusted kitchen towel. Repeat with remaining squares, then make more dumplings with remaining dough and filling.
8. 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.
9. Remove from heat and season lightly with salt. Stir together cinnamon and remaining 2 tablespoons sugar.
10. Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss.
11. Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter.
12. Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter.
13. Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste.
14. Filled varenikis can be frozen 1 month. Freeze on a tray until firm, abut 2 hours, then freeze in sealable plastic bags. Thaw before cooking.