Uzbek Samsa

Description
Sweet walnut fritters

Filling

 * 6 ounces of walnuts, pulverized in a blender or ground in a nut grinder
 * 1½ tablespoons of unsalted butter, softened
 * 1½ tablespoons of sugar

Dough

 * 1½ cups of all-purpose flour
 * ⅔ cup of lukewarm water (110°F to 115°F)
 * ½ teaspoon of salt
 * 1½ tablespoons of unsalted butter
 * vegetable oil for deep fat-drying
 * powdered confectioner's sugar

Directions

 * 1) In a large mixing bowl, toss together walnuts, 1½ tablespoons of butter and sugar.
 * 2) Set aside at room temperature.
 * 3) Place the flour in a deep mixing bowl and make a well in the center.
 * 4) Pour in the water, salt and 2 tablespoons of butter and slowly stir in the flour in the other ingredients until well absorbed.
 * 5) Then beat vigorously with a large spoon until firm dough is formed.
 * 6) Gather the dough into a ball.
 * 7) On a lightly floured surface, roll it into a rectangle approximately l1 inches wide by 18 inches long.
 * 8) Brush the dough with the additional 2 tablespoons of butter and fold it into quarters.
 * 9) Roll it out again as thinly as possible and with a pastry wheel or small, sharp knife, trim the dough into a rectangle 16 inches wide by 18 inches long.
 * 10) Cut the rectangle into 2- inch squares.
 * 11) Heap 1 teaspoon of the filling in the center of a square of dough and draw up the four corners to meet in the middle, thus enclosing the filling.
 * 12) Dip your fingers in water and pinch the corners firmly together to seal them.
 * 13) Fill and seal the remaining squares similarly.
 * 14) Fill a deep-fat fryer or deep, heavy pot with enough oil to come 4 inches up the sides of the pan and heat until the oil registers 375°F.
 * 15) On a deep-fat thermometer.
 * 16) Drop in 10 to 12 fritters, turning them about occasionally with a slotted spoon, fry them for about 3 minutes, or until they are golden brown and crisp.
 * 17) Then drain them on paper towels while you fry the rest of the fritters similarly.
 * 18) Arrange the fritters on a serving platter, sprinkle them with the powdered sugar and serve.