Tufahije (Bosnian Walnut-Stuffed Apples)

Nov 3, 2026 · By VanillaGoods

Dessert Custards puddings creams Medium

Tufahije (Bosnian Walnut-Stuffed Apples)

Whole apples are peeled, poached until just tender, filled with sweet ground walnuts and chilled in their syrup. They are topped with whipped cream and a little extra walnut. Makes 6 apples in about 2 hr 55 min.

Prep 30 min

Cook 25 min

Cooling 2 hr

Total 2 hr 55 min

Yield 6 apples

Ingredients

Adjust yield

apples

2 lb (900 g)firm, tart apples, about 6 small, peeled and cored from the top
3 cups (700 ml)water
1 ¼ cups (250 g)granulated sugar, for the poaching syrup
2 tbsp (30 ml)lemon juice
1 ¼ cups (140 g)walnuts, finely ground
6 tbsp (40 g)vanilla cookie crumbs
2 ½ tbsp (30 g)granulated sugar, for the filling
¼ cup (60 ml)hot whole milk
1 cup (250 ml)heavy cream, cold
3 ½ tbsp (25 g)powdered sugar
2 ½ tbsp (20 g)finely chopped walnuts

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Instructions

Peel the apples and use a small knife or melon baller to core them from the top, leaving the bottom intact and making a roomy cavity. Rub with a little of the lemon juice.
Bring the water, sugar and remaining lemon juice to a simmer in a wide pot that holds the apples snugly.
Add the apples upright, cover and poach at a gentle simmer for 15 to 20 minutes, turning them once, until tender when pierced but not collapsing.
Lift out the apples carefully and cool them upright on a plate. Boil the syrup down for 8 to 10 minutes until slightly thick; cool.
Mix the ground walnuts, cookie crumbs and sugar with the hot milk to a damp, packable filling.
Pack the filling firmly into the cooled apples, mounding it slightly. Set them in a dish and spoon some syrup around them.
Chill at least 2 hours. Whip the cream with the powdered sugar to soft peaks.
Serve each apple cold with a little syrup, a swirl of whipped cream and chopped walnuts.

Tips

Choose apples that hold their shape, such as Golden Delicious or Granny Smith.
Poach upright and test often; overcooked apples fall apart.
Use leftover syrup over yogurt or pancakes.
Good with strong Bosnian-style coffee.

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Recipe FAQ

How long does it take to make tufahije (bosnian walnut-stuffed apples)?

Plan on 30 minutes of prep and 25 minutes of cooking, plus 2 hours to chill. The recipe makes 6 apples.

How should I store tufahije (bosnian walnut-stuffed apples)?

Refrigerate the stuffed apples in their syrup up to 2 days; add whipped cream at serving.

Can I make tufahije (bosnian walnut-stuffed apples) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 6 tbsp vanilla cookie crumbs (40 g). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Tufahije are a Bosnian dessert of whole apples poached in sugar syrup, stuffed with a ground-walnut filling and served cold with whipped cream. Serve it with strong Bosnian-style coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

477 Calories / serving

19.1g Fat

78.8g Carbs

2.7g Protein

70.0g Sugar

Whole recipe (6 servings): ~2862 cal · 115g fat · 473g carbs · 16g protein · 420g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.