Apricot and Walnut Vareniki

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.

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

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.

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.

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.