Whole apples poached in sugar syrup until tender, stuffed with walnut cream, and drizzled with the syrup — an elegant Ottoman-inspired Serbian dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: tall glass
Garnishes: whipped cream, ground walnuts, cinnamon dust
Accompaniments: Turkish coffee
Instructions
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1
Peel apples, leaving them whole. Core from the bottom, leaving the top intact.
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2
Dissolve sugar in water, add lemon juice and cinnamon stick. Bring to a boil.
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3
Add apples to the syrup, reduce heat, and poach gently for 20-25 minutes until tender but not falling apart.
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4
Remove apples and cool. Continue reducing syrup until slightly thickened.
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5
Mix ground walnuts with sugar. Stuff each apple cavity with the walnut mixture.
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6
Place apples in serving glasses, pour syrup over, and top with whipped cream.
Did You Know?
Tufahije are traditionally served in tall glasses so diners can admire the golden syrup pooling around the stuffed apple.
Chef's Notes
Equipment Tips
- large pot
- melon baller or small spoon
- serving glasses
Garnishing
whipped cream, ground walnuts, cinnamon dust
Accompaniments
Turkish coffee
The Story Behind Tufahije
Tufahije arrived in Serbia through Ottoman confectionery traditions. The word comes from the Arabic "tuffah" meaning apple. This elegant dessert became a fixture of Serbian celebratory tables, especially during Bayram and later adapted for Orthodox holiday feasts.
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