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Tufahije
Bosnian Walnut Stuffed Apples
Tufahije are a traditional Bosnian dessert consisting of apples poached in a sweet syrup, then stuffed with a spiced walnut mixture and often topped with whipped cream. This elegant dessert has roots in Ottoman cuisine and is a beloved sweet treat across the Balkans.
🧂 Składniki
- 4 medium Large apples (such as Granny Smith, Golden Delicious, or similar)
- 2 cups Granulated sugar
- 3 cups Water
- 0.5 lemon Lemon juice
- 1 cup Walnuts, finely ground
- 0.25 cup Caster sugar (for filling)
- 1 tsp Ground cinnamon
- 2 tbsp Milk (for filling)
- 0.5 tsp Vanilla extract
- Whipped cream, for serving
- Chopped walnuts, for garnish (optional)
👨🍳 Instrukcje
- 1
Peel the apples and carefully core them from the bottom, leaving the stem intact to create a cavity for the filling. As you peel and core each apple, place it in a bowl of cold water with a squeeze of lemon juice to prevent browning.
💡 Wskazówki profesjonalistów: Be careful not to pierce through the bottom of the apple when coring. - 2
In a saucepan large enough to hold the apples, combine the 2 cups of sugar, 3 cups of water, and the juice of half a lemon. Bring to a boil, then reduce heat and simmer for a few minutes until the sugar dissolves.
⏱️ 5 minutes - 3
Gently place the prepared apples into the simmering syrup. Poach the apples for about 10-15 minutes, or until they are tender when pierced with a fork but still hold their shape. Flip them halfway through cooking.
⏱️ 15 minutes💡 Wskazówki profesjonalistów: Do not overcook, or the apples will become mushy. - 4
Remove the apples from the syrup and let them cool completely. Reserve the poaching syrup.
💡 Wskazówki profesjonalistów: Cooling the apples in the refrigerator for about 30 minutes can help them firm up. - 5
While the apples are cooling, prepare the filling. In a bowl, combine the finely ground walnuts, caster sugar, cinnamon, milk, and vanilla extract. Mix until a moist, crumbly paste forms.
💡 Wskazówki profesjonalistów: The mixture should hold its shape when pressed. - 6
Generously stuff the cooled apple cavities with the walnut mixture.
💡 Wskazówki profesjonalistów: Pack the filling in firmly. - 7
Place the stuffed apples in a serving dish or back into the poaching syrup (if there's enough). Drizzle with some of the reserved syrup.
💡 Wskazówki profesjonalistów: You can reduce the remaining syrup by simmering it further if you prefer a thicker consistency. - 8
Chill the Tufahije in the refrigerator for at least 30 minutes before serving. Serve cold, topped with whipped cream and optional chopped walnuts.
⏱️ 30 minutes💡 Wskazówki profesjonalistów: Serve in individual bowls.
💡 Wskazówki profesjonalistów
- ✓Use apples that are slightly under-ripe for the best texture, as they hold their shape better during poaching.
- ✓The poaching syrup can be reduced further to create a thicker sauce to serve with the apples.
- ✓Variations for the filling can include adding a few raisins or a pinch of nutmeg.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Use almonds or hazelnuts instead of walnuts for the filling.
- Add a maraschino cherry on top for a festive touch.
- A sprinkle of cinnamon or a dollop of sweetened condensed milk can be added to the filling.