Chez must admit that he was ‘generous’ in his Star selection this week. These varenikis get the nod since they show so much potential. The tartness of the apricot and the subtle sweetness of the cinnamon and brown sugar brown butter crumble gives this dish high points despite the dough needing a bit more evenness and thinness but we will attribute this to hand rolling and a lack of a pasta roller attachment (perhaps I will get one).One word of caution… these are not a quick and easy dessert, but I think they could be a future great one. We will have to revisit once that roller attachment is obtained.
Dough Ingredients
- 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
Dough Preparation
- 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: ·Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using.
- 1/4 cup water
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons apricot brandy
- 6 oz dried apricots (1 cup; preferably California)
- 1/2 cup walnuts (2 ounces), finely chopped
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup fresh (homemade is best) bread crumbs
- 1/4 teaspoon cinnamon
Varenikis Preparation
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 purée). 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 varenikis to a flour-dusted kitchen towel. Repeat with remaining squares, and 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: Filled varenikis can be frozen 1 month. Freeze on a tray until firm, about 2 hours, then freeze in sealable plastic bags. Thaw before cooking.
