Using a spoon (a grapefruit spoon is a great tool, if you have one!), carefully dig out a hole in the center of each apple. This process is similar to coreing the apple, but take care not to make the hole come out of both sides. Create a bowl, not a tunnel, in 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, hollowed apples to the syrup mixture. Cover the pot, and cook for about 5 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 the bottoms will fall out.
One cooked, remove the apples from the liquid. Allow them to cool in the fridge for about 30 minutes.
Heat a separate, small pot over medium-high heat. Add all of the filling ingredients to the pot. Stir frequently until the mixture begins to bubble. Once it starts to bubble, cook for about 4-5 minutes until it thickens.
Spoon this mixture into the hollow, chilled apples. Top with whipped cream or ice cream and enjoy!
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Recipe copyright The Foreign Fork. For educational or personal use only.