👨‍🍳 Instructions

1. 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.

   💡 Tip: Be careful not to pierce through the bottom of the apple when coring.
2. 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. 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

   💡 Tip: Do not overcook, or the apples will become mushy.
4. 4

   Remove the apples from the syrup and let them cool completely. Reserve the poaching syrup.

   💡 Tip: Cooling the apples in the refrigerator for about 30 minutes can help them firm up.
5. 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.

   💡 Tip: The mixture should hold its shape when pressed.
6. 6

   Generously stuff the cooled apple cavities with the walnut mixture.

   💡 Tip: Pack the filling in firmly.
7. 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.

   💡 Tip: You can reduce the remaining syrup by simmering it further if you prefer a thicker consistency.
8. 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

   💡 Tip: Serve in individual bowls.