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Brief Overview
Tufahije is a dessert that carries the essence of Bosnian hospitality in every spoonful. Poached apples filled with sweetened walnuts, gently simmered in syrup and topped with whipped cream, offer a balance between elegance and comfort.
Served chilled in small glass bowls or on a plate with syrup pooling around, Tufahije is as pleasing to look at as it is to eat. It is a dessert that feels celebratory but is rooted in the everyday kitchens of Bosnia and Herzegovina.
Whether enjoyed in a family home or a traditional café in Sarajevo, Tufahije has a way of bringing people together. It invites a slow pause, a shared moment, and a lasting taste of something carefully prepared and lovingly served.
What Is Tufahije?
Tufahije is a dessert made by poaching whole apples in sugar syrup until tender, then filling them with a mixture of ground walnuts, sugar, and spices. Once stuffed, the apples are chilled and finished with whipped cream or syrup.
Each apple is peeled and cored from the top, leaving just enough structure to hold the filling. The texture should be soft but still hold shape, allowing the syrup to soak in without turning mushy.
Though it appears simple, the combination of tender fruit, rich nuts, and floral syrup creates something unexpectedly refined. Tufahije carries a flavour that lingers gently and a texture that invites you to slow down and enjoy.
Ingredients and Taste
The apples used are usually firm, slightly tart varieties that hold up during cooking. Granny Smith or Golden Delicious are common choices. The contrast between the tart apple and the sweet syrup keeps the dessert well balanced.
The walnut filling is often blended with sugar and cinnamon, sometimes with a touch of milk or butter to help it bind. Some versions include raisins or a splash of rum, adding more depth to the sweetness.
The syrup is made from water and sugar, often infused with lemon or vanilla. As the apples rest in the syrup, they absorb its fragrance. The result is a dessert that is mellow, nutty, lightly spiced, and sweet without becoming heavy.
A Taste of History
Tufahije arrived in the Balkans during the Ottoman period and became part of Bosnian cuisine through centuries of cultural exchange. Its roots can be traced to similar fruit based desserts from the Middle East and Anatolia.
Bosnian cooks made the dish their own by favouring local ingredients like walnuts and orchard apples. Over time, Tufahije found a place at the table during celebrations, religious holidays, and family gatherings.
It is one of those dishes that bridges cultures. The method is Ottoman in spirit, but the taste is undeniably Bosnian. It reflects the way flavours travel, settle, and become part of a place’s identity.
Today, Tufahije remains a beloved dessert in Bosnia and Herzegovina. It is served in traditional restaurants and homemade in kitchens where recipes are passed down quietly. With every spoonful, it carries the memory of a shared table and the sweetness of tradition.
How to Make Tufahije (Walnut Stuffed Apples)
Tufahije is a treasured dessert from Bosnia and Herzegovina featuring whole poached apples filled with a sweet walnut mixture, delicately simmered in syrup and often topped with whipped cream. Expect soft, fragrant fruit with a crunchy filling and syrupy finish. See the recipe card at the bottom for printable directions
Ingredients
For the apples
- 4 large green apples (such as Granny Smith)
- Juice of 1 lemon (for soaking)
- 1 litre water
For the filling
- 150g ground walnuts
- 3 tbsp caster sugar
- 1 tsp ground cinnamon
- 2 tbsp milk
- 1 tsp vanilla extract
For the syrup
- 300g caster sugar
- 500ml water
- 1 tbsp lemon juice
For serving
- Whipped cream (unsweetened or lightly sweetened)
- Chopped walnuts (optional)
Cooking Instructions
Step 1: Prepare the apples
To begin, peel the apples and remove the core carefully, keeping the base intact. Soak them in a bowl of cold water with lemon juice to prevent browning. Move on to preparing the syrup.
Step 2: Make the syrup
In a saucepan, combine sugar, water, and lemon juice. Bring to a gentle boil and stir until sugar fully dissolves. Reduce heat to low and keep warm while preparing the filling.
Step 3: Prepare the filling
In a mixing bowl, combine ground walnuts, caster sugar, cinnamon, milk, and vanilla extract. Mix until the texture is moist and crumbly, not runny. The mixture should hold its shape when pressed. Move on to stuffing the apples.
Step 4: Stuff the apples
Remove apples from lemon water and pat them dry. Fill the hollow centre of each apple with the walnut mixture, pressing down lightly to pack it well. Transition to poaching.
Step 5: Poach the apples
Gently lower the stuffed apples into the warm syrup. Simmer over low heat for 20–25 minutes, basting occasionally. Apples should soften but remain intact. Remove from heat and allow them to cool in the syrup.
Step 6: Chill before serving
Once cooled to room temperature, transfer the apples and syrup to a container. Chill in the fridge for at least 1 hour to allow the flavours to deepen. Prepare garnishes while chilling.
Step 7: Whip the cream
In a cold bowl, whip the cream until soft peaks form. Avoid overwhipping for a smooth texture. Set aside in the fridge until ready to serve.
Final Step: Serve chilled
Place each apple in a shallow bowl. Spoon over some syrup, top with a dollop of whipped cream, and sprinkle with chopped walnuts if using. Presentation tip: serve with a mint sprig or delicate biscuit on the side for added elegance.
Variations and Substitutions
- Walnuts: Use pecans or hazelnuts if preferred or if walnuts are not available.
- Apples: Granny Smith apples work best, but firm varieties like Honeycrisp or Braeburn are suitable.
- Vanilla extract: Can be replaced with rosewater or orange blossom water for a more floral version.
- Milk: Substitute with plant based milk like almond or oat for a dairy free option.
Cooking Tips for Perfect Tufahije
- Choose apples of equal size for even poaching.
- Keep the apple base intact while coring to hold the filling during cooking.
- Simmer gently to prevent the apples from falling apart.
- Chill thoroughly before serving to enhance flavour and texture.
- Use a melon baller or corer for precise, neat hollowing.
Bosnian Tufahije (Walnut Stuffed Apples)
Ingredients
For the apples
- 4 large green apples such as Granny Smith
- Juice of 1 lemon for soaking
- 1 litre water
For the filling
- 150 g ground walnuts
- 3 tbsp caster sugar
- 1 tsp ground cinnamon
- 2 tbsp milk
- 1 tsp vanilla extract
For the syrup
- 300 g caster sugar
- 500 ml water
- 1 tbsp lemon juice
For serving
- Whipped cream unsweetened or lightly sweetened
- Chopped walnuts optional
Instructions
- To begin, peel the apples and remove the core carefully, keeping the base intact. Soak them in a bowl of cold water with lemon juice to prevent browning. Move on to preparing the syrup.
- In a saucepan, combine sugar, water, and lemon juice. Bring to a gentle boil and stir until sugar fully dissolves. Reduce heat to low and keep warm while preparing the filling.
- In a mixing bowl, combine ground walnuts, caster sugar, cinnamon, milk, and vanilla extract. Mix until the texture is moist and crumbly, not runny. The mixture should hold its shape when pressed. Move on to stuffing the apples.
- Remove apples from lemon water and pat them dry. Fill the hollow centre of each apple with the walnut mixture, pressing down lightly to pack it well. Transition to poaching.
- Gently lower the stuffed apples into the warm syrup. Simmer over low heat for 20–25 minutes, basting occasionally. Apples should soften but remain intact. Remove from heat and allow them to cool in the syrup.
- Once cooled to room temperature, transfer the apples and syrup to a container. Chill in the fridge for at least 1 hour to allow the flavours to deepen. Prepare garnishes while chilling.
- In a cold bowl, whip the cream until soft peaks form. Avoid overwhipping for a smooth texture. Set aside in the fridge until ready to serve.
- Place each apple in a shallow bowl. Spoon over some syrup, top with a dollop of whipped cream, and sprinkle with chopped walnuts if using. Presentation tip: serve with a mint sprig or delicate biscuit on the side for added elegance.
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