APRICOT AND WALNUT VARENIKIS (UKRAINIAN DESSERT DUMPLINGS)

These stuffed dessert dumplings with a chewy noodle-dough wrapping are
a Ukrainian specialty. The fruit fillings vary widely - ours are
stuffed with dried apricots and walnuts, then sprinkled with a
cinnamon-crumb topping.
Active time: 1 1/4 hr Start to finish: 2 hr

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 pur=E9e). 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.

Cooks' note:

=B7 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.

Makes 6 servings.

PIEROGI AND VARENIKI DOUGH
Active time: 20 min Start to finish: 50 min

1 cup all-purpose flour plus additional for kneading and rolling
3/4 cup cake flour (not self-rising)
2 large eggs
3/4 teaspoon salt
1/4 cup water

Stir together flours in a bowl. Make a well in flour and add eggs,
salt, and water, then stir together with a fork without touching flour.
Continue stirring, gradually incorporating flour into well until a soft
dough forms. Transfer dough to a lightly floured work surface and
knead, adding only as much additional flour as needed to keep dough
from sticking, until smooth and elastic, about 8 minutes. (Dough will
be soft.) Cover with plastic wrap and let rest at room temperature at
least 30 minutes.
Cooks' note:

=B7 Dough may be made 2 hours ahead, wrapped well in plastic wrap and
chilled. Bring to room temperature before using.

Makes enough for about 48 pierogies or 32 varenikis.