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1
Bring water and 1/4 cup sugar to a boil, stirring until sugar is dissolved.
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2
Remove from heat and stir in brandy.
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3
Finely chop apricots in a food processor, then add sugar syrup and pulse until just combined (do not puree).
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4
Transfer to a bowl and stir in 1/4 cup walnuts.
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5
Cool.
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6
Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped.
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7
Trim dough to a 13-inch square.
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8
Cut lengthwise into 4 strips, then crosswise into fourths to form 16 (3 1/4-inch) squares.
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9
Put 1 slightly rounded teaspoon filling in center of each square.
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10
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.
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11
overlap bottom points of triangle and press to seal (dumpling will look like a pointed hat).
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12
Transfer vareniki to a flour-dusted kitchen towel.
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13
Repeat with remaining squares, then make more dumplings with remaining dough and filling.
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14
Cook varenikis in a large pot of lightly salted boiling water until tender, about 15 minutes.
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15
Make topping while varenikis cook:
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16
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.
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17
Remove from heat and season lightly with salt.
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18
Stir together cinnamon and remaining 2 tablespoons sugar.
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19
Sprinkle 2 teaspoons cinnamon sugar over crumb mixture and toss.
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20
Melt remaining 6 tablespoons butter, then drizzle about 2 tablespoons on a warmed serving platter.
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21
Transfer varenikis with a slotted spoon to platter and drizzle with remaining 4 tablespoons butter.
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22
Serve hot, sprinkled with bread-crumb mixture and remaining cinnamon sugar to taste.
