Whole apples poached in sugar syrup until translucent, filled with whipped walnut cream and drizzled with rose-scented syrup.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: glass dessert bowl
Garnishes: whipped cream, walnut pieces
Accompaniments: Bosnian coffee
Instructions
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1
Dissolve sugar in water, add lemon juice, bring to a boil.
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2
Add peeled, cored apples. Poach on medium-low 20-25 min until translucent but not mushy.
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3
Remove apples, reduce syrup by half until thick.
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4
Whip cream with powdered sugar and vanilla. Fold in ground walnuts.
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5
Fill each apple cavity with walnut cream mixture.
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6
Serve apples in shallow bowls drizzled with syrup and topped with whipped cream.
Did You Know?
Tufahije is the crown jewel of Bosnian desserts, always present at weddings and Bajram celebrations.
Chef's Notes
Equipment Tips
- large pot
- peeler
- piping bag or spoon
Garnishing
whipped cream, walnut pieces
Accompaniments
Bosnian coffee
The Story Behind Tufahije
Tufahije derives from the Ottoman tradition of fruit-based sweets. The name comes from the Arabic word tuffah meaning apple. In Bosnia, this dessert became a symbol of celebration and hospitality, with each family guarding their recipe for the perfect syrup consistency.
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