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Tufahije (tufahije): photo of the dish
Illustrative photo: Antidiskriminator — CC0, Wikimedia Commons
Desserts

Tufahije (tufahije)

Apples poached in a cinnamon-scented sugar syrup, filled with a walnut and sugar stuffing. An iconic Bosnian dessert, served chilled, often during holidays and family meals.

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Ingredients

Ingredients

Sirop

Spices & seasoning

Optional extras

On the side

Nutrition facts

804 kcal per serving

Protein
7.3 g
Carbohydrates
109 g
of which sugars
103.2 g
Fat
36.4 g
of which saturated fat
4.9 g
Fiber
5.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the apples, cut them in half, scoop out the cores with a spoon, and rub them with lemon juice so they don't turn brown.
  2. Make the syrup: heat the water, sugar and cinnamon stick until fully dissolved, then add the lemon juice.
  3. Slip the apple halves into the simmering syrup and poach gently over low heat for 15 to 20 minutes, until tender but still intact.
  4. Meanwhile, mix the chopped walnuts with the powdered sugar and cinnamon to make a coarse filling.
  5. Carefully drain the apple halves and let them cool. Fill each cavity with the walnut stuffing, pressing lightly.
  6. Arrange the stuffed apples in a deep dish, drizzle with a little warm syrup, and refrigerate at least 2 hours before serving with a spoonful of crème fraîche.

Variations and tips

Honey version. Replace half the sugar in the syrup with linden honey for a more floral taste.

Using what you have on hand. If walnuts are hard to find, toasted slivered almonds can stand in.

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Original Ecomely recipe.