A Dessert That Feels Like a Hug
I first tasted tufahije at a friend’s family dinner. The chilled apple melted in my mouth. The sweet syrup and nuts felt so comforting. Ever wondered how a simple fruit could feel so special? That first bite made me a fan for life. I knew I had to learn this recipe myself.
My First Kitchen Adventure
My first try did not go perfectly. I was too rough scooping the apple cores. A few apples tore and looked a bit messy. I learned that gentle hands make the best desserts. This is why home cooking matters. It teaches us patience and care for the people we feed.
Why The Taste Is Magic
The soft, poached apple holds a rich, nutty filling. A sweet syrup soaks into everything, making it moist. The whipped cream on top adds a cool, light finish. Which flavor combo surprises you most: the nuts and fruit or the cream and syrup? Tell me in the comments below.
A Sweet Slice of History
This treat comes from Bosnia and Herzegovina. It is a classic dessert enjoyed for many generations. Families often serve it during holidays and special celebrations. *Did you know the name “tufahije” comes from the Arabic word for apple?* It shows the wonderful history of food in that region. What is your family’s favorite traditional dessert?
| Ingredient | Amount | Note |
|---|---|---|
| Apples | 8 | peeled and cored |
| Walnuts | 200 g | ground |
| Hazelnuts | 150 g | ground |
| Heavy cream | 250 ml | |
| Sugar | 300 g | |
| Butter | 50 g | |
| Vanilla sugar | 8 g | |
| Sour cherries | As needed | for decoration |
| Lemon | 1 | sliced |
How to Make Tufahije
Step 1 Peel your apples and scoop out the cores. Save one long strip of peel for later. Be gentle so the apples do not break. You want a nice cup for the filling.
Step 2 Heat the cream and butter in a pot. Stir in the ground walnuts and hazelnuts. Let this rich mixture cool down completely. (A hard‑learned tip: Let the mix cool fully so it sets properly in the apples).
Step 3 Make a simple syrup with sugar, water, and lemon. Bring it all to a gentle boil. Then carefully place your apples in the pot. They will cook in this sweet bath.
Step 4 Simmer the apples for a few minutes on each side. Check them with a toothpick for tenderness. They should be soft but still hold their shape. Do not let them get mushy.
Step 5 Remove the apples and let them cool. This makes them much easier to handle. Let the syrup keep cooking to get thicker. Add that saved apple peel to help it along.
Step 6 Roll the cooled apples in ground walnuts. This gives them a lovely, nutty outside. Then fill them with the nut and cream mixture. Press the filling in gently with a spoon.
Step 7 Pour the cooled syrup over your filled apples. Then chill them in the fridge until serving. Right before you eat, add whipped cream and a cherry. This makes a beautiful and tasty finish. What is the secret to a filling that holds its shape? Share below!
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes (plus chilling)
Yield: 8 servings
Category: Dessert, Balkan
Your New Favorite Twists
This dessert is a wonderful blank canvas. You can easily make it your own. Try one of these fun spins for a new treat. I love seeing how creative you all get.Chocolate Dream Add cocoa powder to the nut filling. It becomes a rich, chocolatey surprise inside the apple.
Autumn Spice Mix a pinch of cinnamon into the sugar syrup. It will fill your kitchen with a warm, cozy smell.
Berry Bliss Use the filling from a cherry pie instead of nuts. It is a fruity and delicious change of pace. Which of these twists would you try first? Vote in the comments!
Serving Your Sweet Masterpiece
This dessert is a star all on its own. But you can make it even more special. A small cookie on the side is a nice touch. A mint leaf makes the plate look pretty. For a drink, try a small glass of sweet dessert wine. The flavors match perfectly. A cup of strong coffee is also a great choice. It cuts through the sweetness just right. Which would you choose tonight, the wine or the coffee?
Keeping Your Tufahije Fresh
Store filled apples in a sealed container. They will last up to three days in the fridge. I always chill mine overnight. This makes the filling wonderfully firm. It is a dessert that gets better with a rest.
Do not freeze these apples. They will become mushy when thawed. They are best served cold from the refrigerator. You can make the syrup a day ahead. This saves you time on a busy day.
Fixing Common Tufahije Troubles
Is your syrup too thin? Just keep simmering it. The saved apple peel helps it thicken. My grandma taught me that trick. It adds a lovely flavor too.
Are your apples falling apart? You cooked them a bit too long. Check them with a toothpick early next time. The toothpick should slide in easily. The apples must still hold their shape. Why does this matter? A perfect texture makes every bite delightful.
Is the nut filling too dry? Your cream might not have been hot enough. The warm cream helps bind the nuts. Let us know if you try this fix. What was your result?
Your Tufahije Questions Answered
Q: Is this dessert gluten-free?
A: Yes, it is naturally gluten-free. Just check your vanilla sugar label to be sure.
Q: Can I make Tufahije ahead of time?
A: Absolutely. Assemble them completely a day before. Chilling them makes the flavors meld together beautifully.
Q: What nut can I use instead of hazelnuts?
A: You can use all walnuts. Almonds would also be a tasty swap. Use what you love.
Q: Can I double this recipe for a party?
A: You sure can. Just use a very large pot for poaching the apples. You may need to work in batches.
Q: What other toppings can I use?
A: A dusting of cinnamon is wonderful. Chocolate shavings are also a crowd-pleaser. Get creative with your favorites.
A Sweet Finale from My Kitchen
This dessert feels like a warm hug. It turns simple apples into something magical. Why does this matter? Sharing food connects us to people and places. I hope you enjoy making it.
I would love to see your creation.
Tag Amelia Hartwell on Pinterest with your photos.
Tell me about your favorite family dessert in the comments. Happy cooking! —Amelia Hartwell.
Tufahije Traditional Bosnian Apple Dessert Recipe
Description
A traditional and elegant Bosnian dessert featuring poached apples filled with a rich walnut and hazelnut cream, topped with syrup and whipped cream.
Ingredients
Instructions
- Peel the apples and carefully scoop out the cores. You can remove a little extra from the center—the filling will set nicely when chilled. Set aside a peel from one apple for later.
- In a small pot, heat the heavy cream and butter. Once melted and hot (but not boiling), stir in the ground walnuts and hazelnuts. Mix well and let it cool to room temperature.
- In a large pot, combine sugar, 2.2 cups (500 ml) of water, and a few lemon slices. Bring to a boil, then gently add the apples in the pot.
- Let the apples simmer on low heat for 3–5 minutes on one side, then turn and cook another 3–5 minutes. Check with a toothpick—it should slide in easily but the apples shouldn’t fall apart.
- Carefully take the apples out and let them cool to room temperature. This makes them easier to handle and fill.
- Continue simmering the syrup for 15–20 minutes until thickened. Add the saved apple peel while it cooks to help it thicken naturally.
- Roll the cooled apples in ground walnuts and set them on a tray or plate, ready for filling.
- Spoon the walnut and hazelnut mixture into each apple, pressing it in gently so the center is evenly filled. Once the syrup has cooled a bit, pour it over the apples. Chill in the fridge until ready to serve.
- Right before serving, top with whipped cream using a piping bag. Finish with a sour cherry, walnut, or your favorite topping.
Notes
- For best results, use firm apples that hold their shape when poached, such as Granny Smith or Braeburn.
