Tufahija (Walnut-Stuffed Apples) Recipe

Introduction

Tufahija is a beloved Bosnian dessert featuring tender apples stuffed with a sweet walnut filling, poached in syrup, and topped with whipped cream. This elegant treat is a staple in Balkan cuisine, offering a delightful combination of flavors and textures that make it perfect for special occasions or a comforting family dessert.

Ingredients

• 6 large, firm apples (Granny Smith or Golden Delicious work well)
• 200g (1 cup) granulated sugar
• 500ml (2 cups) water
• 100g (1 cup) walnuts, finely chopped
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Whipped cream, for topping
• Optional: Maraschino cherries or extra walnut halves for garnish

Instructions

Step 1: Prepare the Apples

Wash and peel the apples, leaving the stems intact if possible for presentation. Using an apple corer or a small knife, carefully remove the cores, making sure not to cut all the way through the bottom. The apples should be hollowed out enough to hold the walnut filling but remain intact.

Step 2: Make the Syrup

In a large saucepan, combine the sugar, water, and lemon juice. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and let the syrup simmer while you prepare the filling.

Step 3: Prepare the Walnut Filling

In a mixing bowl, combine the finely chopped walnuts, honey, cinnamon, and vanilla extract. Mix well until the ingredients are evenly incorporated and the mixture is sticky enough to hold together. Adjust sweetness to taste if desired.

Step 4: Stuff the Apples

Carefully fill each hollowed apple with the walnut mixture, pressing it in gently to ensure the apples are well-stuffed. Avoid overfilling, as the mixture may expand slightly during cooking.

Step 5: Poach the Apples

Place the stuffed apples upright in the simmering syrup. Cover the saucepan and poach the apples over low heat for 20-25 minutes, or until they are tender but still hold their shape. Baste the apples occasionally with the syrup to ensure even flavor and moisture.

Step 6: Cool and Serve

Once the apples are cooked, carefully transfer them to a serving dish. Allow them to cool to room temperature, then refrigerate for at least 1 hour to let the flavors meld. Serve each apple topped with a generous dollop of whipped cream and garnish with a maraschino cherry or walnut half if desired.

Serving Suggestions and Tips

Tufahija is best served chilled, making it a refreshing dessert after a hearty meal. For added flavor, drizzle some of the poaching syrup over the apples before serving. You can also experiment with different nuts or add a splash of rum to the syrup for a more complex taste. This dessert pairs beautifully with a cup of strong Bosnian coffee or black tea.