Bosnian Poached Stuffed Apples with Walnuts

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Tufahije is a beloved Bosnian dessert with deep Ottoman roots: whole apples are gently poached in fragrant sugar syrup, then cored and packed with a spiced walnut filling. Served warm in the reduced syrup with whipped cream, it's a striking centerpiece for any Bosnian table.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 54 gCarbs
• 5 gFiber
• 47 gSugar
• 5 gProtein
• 15 mgSodium
• 245 mgPotassium
• 65 mgCalcium
• 1.6 mgIron
• 11 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the apples and syrup

• 4 medium firm apples (such as Granny Smith or Boskop), with stems intact
• 500 ml water
• 200 g granulated sugar
• 1 cinnamon stick
• 3 whole cloves
• 1 strip lemon peel
• 1 tbsp fresh lemon juice

For the walnut filling

• 150 g finely ground walnuts
• 50 g granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp golden raisins (optional)
• 2 tbsp warm poaching syrup

For serving

• 200 ml cold heavy whipping cream, whipped to soft peaks
• 2 tbsp chopped walnuts for garnish
• Extra ground cinnamon for dusting

Directions

1. Peel the apples carefully, leaving the stems intact. Stand each apple stem-down and use a melon baller or small paring knife to scoop out the core from the bottom, working up to (but not breaking through) about 1 cm below the stem.
2. In a wide saucepan wide enough to hold the apples in a single layer, combine the water, sugar, cinnamon stick, cloves, lemon peel, and lemon juice. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.
3. Lower the peeled apples into the simmering syrup. Cover and poach for 15-20 minutes, turning them every 5 minutes so they cook evenly and absorb the syrup. The apples are ready when a skewer slides in easily but the fruit still holds its shape.
4. While the apples poach, prepare the filling: in a medium bowl, stir together the ground walnuts, sugar, cinnamon, raisins (if using), and 2 tablespoons of the warm poaching syrup until the mixture holds together when pressed.
5. Lift the apples from the syrup with a slotted spoon and set them on a plate to cool for 5 minutes. Pack the walnut filling firmly into each cavity, mounding it slightly at the opening.
6. Return the stuffed apples to the saucepan with the syrup. Simmer uncovered for 5 more minutes so the filling absorbs the spiced flavors. Meanwhile, reduce the remaining syrup over medium-high heat until it thickens to a light syrup consistency, about 5 minutes.
7. Whip the cream to soft peaks just before serving. Place each warm stuffed apple in a shallow bowl, spoon the reduced syrup over and around it, and top with a generous dollop of whipped cream.
8. Garnish with chopped walnuts and a light dusting of cinnamon, and serve immediately while still warm.

Cook’s Notes

• Choose firm, slightly tart apples like Granny Smith so they hold their shape during poaching; very ripe apples will turn to mush.
• Leave the stems on for an elegant, traditional presentation – tweezers help remove any bits of peel caught near the stem.
• Do not over-poach; the apples should yield to a skewer but still feel firm – they'll soften a bit more in the hot syrup after filling.
• Reduce the syrup until it lightly coats the back of a spoon so it clings to the apples rather than pooling too thinly.
• For the most authentic Bosnian finish, top each apple with a spoonful of kaymak if available, or substitute with thick clotted cream.

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