Apricot and Walnut Vareniki
Rating
0 out of 5 stars
(0)
Ingredients
~32 varenikis
- 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
- 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
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup fresh bread crumbs
- 1/4 teaspoon cinnamon
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
Continue stirring, gradually incorporating flour into well until a soft dough forms.
Step 3
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.)
Step 4
Cover with plastic wrap and let rest at room temperature at least 30 minutes.
Step 5
Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using.
Step 6
Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved. Remove from heat and stir in brandy.
Step 7
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.
Step 8
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.
Step 9
Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares.
Step 10
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.
Step 11
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.
Step 12
Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes.
Step 13
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.
Step 14
Remove from heat and season lightly with salt.
Step 15
Stir together cinnamon and remaining 2 tablespoons sugar. Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss.
Step 16
To serve varenikis: Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter.
Step 17
Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter.
Step 18
Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste.
Step 19
Save recipe for the next time?
Chef's notes
The recipe is adapted from Gourmet Magazine, February 2001.
Vareniki can be enjoyed with a scoop of vanilla ice cream for an extra decadent treat.
