Tufahije is an amazing Bosnian treat made with just four easy-to-find ingredients. Perfectly poached apples are filled with a walnut filling and topped with whipped cream for a dessert that is flavorful, quick to make and simply delicious!
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Apples are such a versatile fruit. You can enjoy them warm or cold, sweet or savory, summer or fall.
Tufahije are a dessert from Bosnia that really capitalizes on the simple, delicious flavor of apple. The simplicity of this dish isn’t surprising once you’ve made other Bosnian dishes like Cevapi or Burek. Quality ingredients really speak for themselves in these kinds of dishes.
It takes just minutes to put Tufahije together and the flavor is sweet, tangy, nutty and creamy. It’s the perfect dish to try on a cool autumn day.
Start with a firm, sour apple. Poach it in a sweet simple syrup, and then fill your apples with the most delicious walnut filling (similar to the filling in these Walnut Cookies).
The best part is this recipe takes no special ingredients. If you’ve got apples, sugar and walnuts, you’ve got all you need to enjoy this amazing treat! Add a dollop of whipped cream and a cherry on top and it’s a dish that’s sure to impress!
Why Make This Recipe
- Simple Flavor: You could dress this dish up with a little dulce de leche or cinnamon on top, but I feel like what makes this dessert so amazing is its simplicity. The nutty yet sweet flavors remind me a little bit of classic baklava. Embrace the nuttiness and enjoy the apple. You don’t need much else!
- Easy to Make: This dish is so quick to make and you can probably make it without even running to the store for ingredients.
- Taste of Bosnia: Tufahije can be found in many pastry stores around Bosnia. So easy and delicious, it’s not reserved for just special occasions!
Recipe Origins
This Tufahije recipe traces its roots back to the Ottoman Era and ancient times in Persia when it was considered a king’s food. Like many sweet treats in Bosnia and Herzegovina, it has similarities to Turkish recipes.
The name comes from the Arabic word “Tuffaha” which means apple.
While these stuffed apples may be served at special occasions, it’s also easy to find them for sale at just about any pastry shop.
Tufahije may have slight differences from one region to the next. It’s also not enjoyed just in Bosnia. You can find it in Croatia, Serbia, and North Macedonia.
What Do You Need to Make This Recipe
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Granny Smith Apples:You can also use Crispin, Pippin or Golden Delicious. Do not use Gala, Fuji or Red Delicious as these have a high water content and may fall apart easier.
- Granulated Sugar: Plain white sugar is needed for the simple syrup.
- Walnuts: Walnuts make up the filling inside the apples. You could replace it with pecans, almonds or hazelnuts, but any changes will change the overall flavor of the dish.
- Whipped Cream: Whipped cream goes on top
- Cherry: A maraschino cherry on top is optional. Some regions just put a half a walnut on top.
Equipment
- Tongs
- Pot(s)
- Ice Cream Scoop
- Citrus Juicer
- Apple Corer
How to Make This Recipe
Step 1: Peel each apple and use an apple corer to carefully dig out the center to create a tunnel in the middle.
Step 2: Create a simple syrup in a large pot with sugar and water. Add the apples and cook uncovered for about five minutes before flipping and cooking for an additional five minutes on the other side. Remove the apples from the liquid to cool but reserve the liquid in the pot.
Step 3: Put the walnuts in a food processor and pulse until they are broken down very finely, almost into a powder.
Step 4: Add some of the reserved syrup into the walnuts and stir until a paste forms.
Step 5: Spoon this mixture into the cored, chilled apples. Drizzle the apples with more of the reserved syrup. Top with whipped cream and a cherry and enjoy!
How to Cook the Apples
The trickiest part of this recipe is cooking the apples to perfection. You want them soft but not mushy. Cook them too long and the bottom will completely fall apart.
The exact cooking time may vary based on the type of apples you choose, their size and how much is hollowed out in the middle. Definitely do not surpass the recommended five minutes per side.
Watch for them to become a deeper yellow color. They should be soft enough for a fork to pierce but not falling apart. If you notice your apple falling apart at all, remove it from the boiling syrup right away.
Expert Tips
- Be careful when coring your apples not to remove too much of the inside. You do want space for the walnuts to go but not so much that you make your apples thin.
- While non-traditional, you can definitely dress Tufahije up by using brown sugar in the walnut filling or adding cinnamon on top but it’s not necessary for delicious flavor!
Recipe FAQs
Sour apples are the best choice for this recipe both for texture and flavor. Sour apples tend to have a more firm texture which is what you want when you’re poaching the apple. The extra tanginess also adds a lot to the dish!
Creating a small tunnel in the center of the apple can be tricky. You can use a small paring knife, corer or grapefruit spoon. Work carefully and use small motions to remove just the seeds and seed pockets while leaving plenty of the fruit on the apple.
For Tufahije, you need to completely peel your apples. If peels are left on the apple it won’t cook the same and won’t be as fork tender.
Did you enjoy this recipe for Tufahija? If so, make sure to check out these recipes I picked out just for you:
- Apple Cider Bread Pudding
- Armenian Tahini Cookies
- Pumpkin Cake with Cream Cheese Frosting
- Brown Butter Gnocchi with Sage and Walnuts
If you tried this Tufahije (Walnut-Stuffed Apples) from Bosnia and Hezegovina Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Tufahije (Walnut-Stuffed Apples) from Bosnia and Hezegovina
Equipment
- Tongs
- Pot(s)
- Ice Cream Scoop
- Citrus Juicer
- Apple Corer
Ingredients
Syrup Ingredients
- 4 granny smith apples, peeled and cored
- 2 ½ cups granulated sugar
- 4 cups water
Filling Ingredients
- 1 cup walnuts
- Whipped Cream, for topping
- Cherry, for topping
Instructions
- Peel each apple. Using an apple corer, carefully dig out a hole in the center of each apple, creating a small tunnel through the apple.
- In a pot on the stove, bring the water to a boil. Once the water is boiling, add the rest of the syrup ingredients, and stir until the sugar completely dissolves.
- Add the peeled, cored apples to the syrup mixture. Cook uncovered for about 5-10 minutes. Using tongs, flip the apples over, and cook the other side for about 5 minutes as well. Make sure that the apples are soft enough to stick a fork through, but not so soft that they get mushy. They are ready when they get a deep yellow color.
- Once cooked, remove the apples from the liquid. Allow them to cool in the fridge for about 30 minutes. Reserve the syrup liquid and set aside.
- Put the walnuts in a food processor and pulse until they are broken down very finely, almost into a powder.
- Add ¼ cup of the reserved syrup into the walnuts and stir until a paste forms.
- Spoon this mixture into the cored, chilled apples. Drizzle the apples with more of the reserved syrup.
- Top with whipped cream and a cherry and enjoy!
Notes
- Granny Smith Apples:You can also use Crispin, Pippin or Golden Delicious. Do not use Gala, Fuji or Red Delicious as these have a high water content and may fall apart easier.
- Granulated Sugar: Plain white sugar is needed for the simple syrup.
- Walnuts: Walnuts make up the filling inside the apples. You could replace it with pecans, almonds or hazelnuts, but any changes will change the overall flavor of the dish.
- Whipped Cream: Whipped cream goes on top
- Cherry: A maraschino cherry on top is optional. Some regions just put a half a walnut on top.
- Be careful when coring your apples not to remove too much of the inside. You do want space for the walnuts to go but not so much that you make your apples thin.
- While non-traditional, you can definitely dress Tufahije up by using brown sugar in the walnut filling or adding cinnamon on top but it’s not necessary for delicious flavor!
Nutrition
Meghan says
This sounds delicious! I’m impressed that you changed it up to sound even better!
Alexandria Drzazgowski says
Thanks Meghan! The classic recipe is great, but I thought I could have some fun experimenting. It was definitely worth the risk!