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Bosnian · Balkan

Tufahija (walnut-stuffed poached apples)

Vegetarian

Tufahija

Whole apples poached in lemony sugar syrup, filled with sweetened walnuts and topped with whipped cream. A Sarajevo café classic.

Tufahija (walnut-stuffed poached apples) is a Bosnian dessert from Bosnia and Herzegovina, ready in about 1 hour 45 minutes and made with apple and walnuts. It serves 6 and is rated easy to cook.

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Prep
20 min
Cook
25 min
Rest
1 h
Total
1 h 45 min
Serves
6
Level
Easy
Calories
517

Ingredients

6 servings

Syrup

Filling

Equipment

Method

  1. Step 1

    Bring the sugar (opens in a new tab), water and lemon juice (opens in a new tab) to a boil in a wide saucepan (opens in a new tab), stirring until the sugar dissolves.

  2. Step 2

    Add the apples (opens in a new tab) and poach at a gentle simmer for 10–15 minutes, turning once, until tender when pierced but still holding their shape. Lift out and cool.

    • 15 min
    • medium-low heat

  3. Step 3

    Boil the syrup until reduced by about half and lightly thickened. Mix the walnuts (opens in a new tab) with the 2 tbsp sugar (opens in a new tab) and a spoonful of syrup.

    • 8 min
    • high heat

  4. Step 4

    Fill the apple (opens in a new tab) cavities with the walnut (opens in a new tab) mixture, set in glass bowls and spoon over the syrup. Chill for at least 1 hour.

    • 5 min

  5. Step 5

    Whip the cream with the vanilla (opens in a new tab) and pipe or spoon a crown of it over each apple (opens in a new tab) to serve.

    Cream being whipped to soft peaks
    How it looks · Photo: Katerina Holmes on Pexels

About this dish

Origin
Bosnia and Herzegovina · Commonly attributedAn Ottoman-era dessert; also made in Kosovo, North Macedonia and southern Serbia.Also popular in Serbia, North MacedoniaMore food from Bosnia and Herzegovina
Dish
Dessert · Snack · Desserts
Cooking method
Poached
Taste
sweet, nutty, fruity, creamy
Diet
Vegetarian (lacto-ovo) · No gluten ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · Pork-free · Beef-free · Low-sodium
Without the optional extras: Alcohol-freeWith the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Make-ahead
Cook more with
Apple · Walnuts · Sugar · Lemon juice · Heavy cream
Techniques
Simmering · Poaching · Reduction

Allergens

  • Contains, can be adapted: Milkfrom heavy cream
  • Contains: Tree nutsfrom walnuts

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

517 kcal per serving

Calculated

1 serving ≈ 420 g · recipe makes 6

Where the energy comes from

  • Protein 3%
  • Carbohydrate 55%
  • Fat 42%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy517 kcal123 kcal
Protein4.5 g1.1 g
Carbohydrate74.9 g17.8 g
Net carbohydrate69.2 g16.5 g
Sugars66.2 g15.7 g
Added sugars45.9 g10.9 g
Fibre5.7 g1.4 g
Fat25.4 g6 g
Saturated fat9 g2.1 g
Trans fat——
Cholesterol38 mg9 mg
Sodium14 mg3 mg
Salt equivalent0 g0 g
Vitamins & minerals per serving
Potassium
321 mg
Calcium
67 mg
Iron
0.9 mg
Magnesium
46 mg
Vitamin A (RAE)
143 µg
Vitamin C
12 mg
Vitamin D
0.5 µg
Vitamin B12
0.1 µg
Folate (DFE)
28 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: vanilla extract.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Rub the peeled apples with lemon so they stay pale while you core the rest.

Common mistakes

  • Using soft eating apples, which collapse in the syrup.

Storage

  • Keep the poached apples in syrup in the fridge for up to 3 days; add cream just before serving.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Apple, peeled and cored, kept whole6 piece · 1080 g
Used in step 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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