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+ servings
Prep Time
30 mins
Cook Time
30 mins
Rest Time
15 mins
Tufahije is a Bosnian dessert made from apples stuffed with walnuts and boiled in sugar water, which is also very popular in Serbia and Macedonia.
Course: Dessert
Cuisine: Balkan, Bosnian, Macedonian, Serbian
Servings: 6 people
Author: Renards Gourmets
  • 6 apples (very firm)
For the syrup
  • 2 cups water
  • cups sugar
  • Juice of ½ lemon , freshly squeezed
  • ½ teaspoon vanilla extract
For the filling
  • ½ cup hot milk
  • 5 oz. walnuts , ground
  • 4 tablespoons unsalted butter
  • 2 tablespoons sugar
For the decor
  • 1 cup whipping cream
  • 6 whole walnut kernels
  1. Peel the apples, keeping them whole.
  2. Reserve the peels of 2 apples.
  3. With the help of an apple-corer or a peeler, core the apple, not entirely, so as to prepare a small cup for the filling.
  4. Be sure to remove all the seeds without drilling on the other side.
  5. Cooking of the apples and syrup
  6. In a pot, pour the water, sugar, vanilla extract, lemon juice and apple peels.
  7. Bring to a boil over high heat.
  8. Stir regularly.
  9. Lower the heat to medium and add the apples.
  10. Boil the apples for 5 to 7 minutes (maximum) on both sides. The cooking time will depend on the type of apples and the pot.

  11. Make sure to not overcook or the apples will not stay firm.
  12. Remove from heat.
  13. Using a skimmer, gently remove the apples from the pot and place them on a tray to allow them to cool.
  14. Reserve the syrup.
  1. In large bowl, cover the walnuts with warm milk and let stand for 15 minutes.
  2. Melt the butter over medium heat, add the sugar and mix well.
  3. Add this preparation to the walnut mixture and mix well for 2 minutes.
  4. Fill each apple with about 3 teaspoons of filling.
  5. Pour the syrup over and reserve in the refrigerator.
  1. Beat the whipped cream until it gets stiff.
  2. Decorate the top of the stuffed apples with whipped cream.
  3. Gently put a walnut kernel on it without pressing on the cream.
  4. Serve immediately.