Apricot And Walnut Varenikis (Ukrainian Dessert Dumplings)
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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 |
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1/4 cup | water |
1/4 cup | plus 2 tablespoons sugar |
2 Tbsp | 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 tsp | cinnamon |
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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 puree). 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. |
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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. |
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cook varenikis in a large pot of lightly salted boiling water until |
tender, about 15 minutes. make topping while varenikis cook: |
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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. |
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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. |
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serve hot, sprinkled with bread-crumb mixture and remaining cinnamon |
sugar to taste. |
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cooks' note: |
. 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. |
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pierogi and vareniki dough |
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active time: 20 min start to finish: 50 min |
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1 cup | all-purpose flour plus additional for kneading and rolling |
3/4 cup | cake flour (not self-rising) |
2 large | eggs |
3/4 tsp | salt |
1/4 cup | water |
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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: |
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. dough may be made 2 hours ahead, wrapped well in plastic wrap and |
chilled. bring to room temperature before using. |
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makes enough for about 48 pierogies or 32 varenikis. |
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(ID: 1944) Mirror: rec.food.recipes: Thu, Jul 21, 2005 |