Tufahije
Tufahije (sing. tufahija), are delicious stewed apples cooked in sugar syrup and stuffed with a walnut filling.This recipe is a classic from my Majka Zlata, who would make this sweet apple dessert for the family. With a perfect balance of soft apples, nutty filling, and a sweet syrupy finish, they’re as delightful as they are nostalgic. Here’s how you can recreate her magic:
Equipment
- 1 Pot Large enough for 4 apples
Ingredients
- 4 Granny Smith Apple Avoid Gala, Fuji, or Red Delicious (high water content and sweetness). Look for smaller, harder, more sour apples.
- 2 Cup Water
- 1 Cup Granulated Sugar
- 1/2 Lemon Juice
- 2 Cup Ground Walnuts
- 1 Tablespoon Vanilla Sugar
- 1/2 Cup Milk (Hot)
- Whipped Cream
Instructions
- In a pot large enough to hold all 4 apples, combine the water, lemon juice, and sugar. Heat over medium-low, stirring occasionally, until the sugar has dissolved completely. Let the mixture come to a gentle simmer—avoid a rapid boil by lowering the heat as needed.
- While the syrup is heating, peel and core the apples. Make sure to remove all seeds and widen the core slightly so there's plenty of room for the delicious filling later.
- Once the syrup is simmering, gently place the peeled apples into the pot, standing upright. Let them cook until the bottoms begin to soften. Carefully flip the apples upside down, allowing the tops to cook in the liquid. Poach the apples for about 20 minutes, or until they are tender but still hold their shape. They should feel soft when gently squeezed but not mushy.
- Use a slotted spoon to transfer the apples to a plate. Reserve the syrup—it will be used for serving. Let the apples cool to room temperature, then cover them with plastic wrap and chill in the refrigerator for 20-30 minutes.
- In a mixing bowl, combine the crushed Plazma biscuits, walnuts, and vanilla sugar. Heat the milk until it begins to boil, then pour it over the dry mixture. Stir until everything is evenly combined. The filling should have a damp, sand-like texture—if it’s too runny, add more crushed biscuits or walnuts.
- Once the apples are chilled, generously fill the hollow centers with the prepared mixture. Refrigerate the stuffed apples until you’re ready to serve.
- To serve, place each stuffed apple in a small bowl. Spoon a ladle of the reserved syrup over the top, then crown each one with a dollop of whipped cream. For a finishing touch, sprinkle with a pinch of ground walnuts.
- These apples are best served chilled. Gather your loved ones, share the story of Majka Zlata, and enjoy a dessert filled with warmth and love.