Preparation

Make the filling

• In a medium saucepan, combine the apricots, water, and zest. Cover and bring to a boil. Reduce to a simmer and cook until the apricots are very tender and the liquid is almost evaporated (you’ll have 2 to 3 Tbs. left), about 12 minutes. Remove the zest, transfer the mixture to a food processor, and coarsely purée with the butter, sugar, lemon juice, brandy, and salt.

Shape and fill the pierogi

• 一大罐填充5 qt.水和把它a boil over high heat. Meanwhile, using lightly floured hands, pinch of 1-Tbs. portions of the dough and roll them into balls about 1-1/2 inches in diameter. You should end up with 36 to 40 balls. With a small rolling pin or dowel, gently roll out each ball into a 3 to 3-1/2-inch round about 1/8 inch thick on a well-floured surface. Keep the dough balls and disks covered as you work so they won’t dry out.
• Hold a round of dough flat in your palm, dust off the excess flour, and spoon a generous teaspoon of the apricot filling onto the center of the dough. Fold the round in half to enclose the filling. Seal the pierogi by pulling the edges away from the filling and pinching them together. To ensure a proper seal, pinch the edge shut once more, working from one end to the other. Set the filled pierogi on a floured work surface or baking sheet and cover with a dry towel or plastic wrap until all are filled. Repeat with remaining dough and filling.

Cook the pierogi

• When the pot of water is boiling, drop the pierogi in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 minutes; bite into one to check that there’s no chalky line. Remove cooked pierogi from the water with a spider or slotted spoon and put them in a bowl.

Make the sugared almonds

• In a medium skillet over medium heat, melt the butter. Add the almonds and sauté, stirring constantly, until lightly browned, about 5 minutes. Add the sugar and cinnamon and cook, stirring, until golden, about 1 minute. Sprinkle over the pierogi and serve.