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FILLING:
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1. In a large mixing bowl, toss together the walnuts, 1½ tablespoons of butter and the sugar. Set aside at room temperature.
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DOUGH:
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1. Place the flour in a deep mixing bowl and make a well in the center. Pour in the water, salt and 2 tablespoons of the butter and slowly stir the flour into the other ingredients until well absorbed. Then beat vigorously with a large spoon until a firm dough is formed.
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2. Gather the dough into a ball. On a lightly floured surface, roll it into a rectangle approximately 16 inches wide by 18 inches long. Brush the dough with the additional 2 tablespoons of butter and fold it into quarters.
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3. 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. Cut the rectangle into 2-inch squares.
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4. 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. Dip your fingers in water and pinch the corners firmly together to seal them. Fill and seal the remaining squares similarly.
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5. 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° on a deep-fat thermometer. Drop in 10 or 12 fritters, turning them about occasionally with a slotted spoon, fry them for about 3 minutes, or until they are golden brown and crisp.
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6. Then drain them on paper towels while you fry the remaining fritters similarly. Arrange the fritters on a serving platter, sprinkle them with confectioners'' sugar and serve.
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