Apricot and Walnut Varenikis

• 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 ounces), finely chopped
• Pierogi and vareniki dough
• 1 stick (1/2 cup) unsalted butter
• 1/2 cup fresh bread crumbs
• 1/4 teaspoon cinnamon

1. Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved.
2. Remove from heat and stir in brandy.
3. Finely chop apricots in a food processor, then add sugar syrup and pulse until just combined (do not puree).
4. Transfer to a bowl and stir in 1/4 cup walnuts.
5. Cool.
6. Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped.
7. Trim dough to a 13-inch square.
8. Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares.
9. Put 1 slightly rounded teaspoon filling in center of each square.
10. 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.
11. overlap bottom points of triangle and press to seal (dumpling will look like a pointed hat).
12. Transfer vareniki to a flour-dusted kitchen towel.
13. Repeat with remaining squares, then make more dumplings with remaining dough and filling.
14. Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes.
15. Make topping while varenikis cook:
16. 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.
17. Remove from heat and season lightly with salt.
18. Stir together cinnamon and remaining 2 tablespoons sugar.
19. Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss.
20. Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter.
21. Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter.
22. Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste.

water, sugar, apricot brandy, preferably california, walnuts, dough, butter, bread crumbs, cinnamon

Taken from www.epicurious.com/recipes/food/views/apricot-and-walnut-varenikis-104651 (may not work)