ReceptnaptárTufahije light (poached apples stuffed with walnuts)
Tufahije is a Bosnian dessert of Ottoman origin: whole apples poached in sugar syrup, stuffed with walnuts and served with whipped cream. It is a classic of the coffee houses of Sarajevo. This lighter version uses a honey syrup and Greek yogurt, so there is less sugar, but the aroma of cinnamon and walnuts remains. It is best cold, straight from the fridge.
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Ingredients
Method
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- Bring the water to the boil with the honey, lemon juice and cinnamon.
- Add the apples and poach gently for 10-12 minutes, turning, until just tender (not falling apart); lift out.
- Reduce the syrup slightly for 5 minutes.
- Mix the walnuts with the vanilla and 3 tbsp syrup and fill the apples.
- Spoon yogurt on top and drizzle with a little syrup; they keep 3 days in the fridge.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Choose firm apples that hold their shape, because soft varieties fall apart during poaching and their hollowed-out centres tear.
- Watch the cooking time and lift them out as soon as the tip of a knife goes in easily, because they keep softening in the hot syrup.
- Turn the apples as they cook, so that they take on the flavour of the syrup evenly all over.
Frequently asked questions
What is original tufahije?
Apples poached in sugar syrup, stuffed with walnuts and served with whipped cream and sometimes a candied cherry. The lighter version is made with honey and yogurt.
Can it be made with pears?
Yes, it is also delicious with firm pears, which need a shorter cooking time. The walnut filling and cinnamon syrup suit them just as well.
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