Ingredients
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4 medium apples (100 g each) or 3 big apples (200 g each)
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1 l water
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100 g sugar
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½ lemon
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1 egg white
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90 g powdered sugar
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3 tbsp walnuts
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100 ml cream
Directions
The first time I tried tufahije was during my very first visit to Bosnia. I remember being fascinated by lovely desserts served with coffee in Sarajevo. In all cafes tufahije were served in beautiful large glasses.
Tufahije are a dessert made of walnut-stuffed apples topped with whipped cream. There is a similar dessert in Ukrainian cuisine, but with baked apples, which have more intense sour sweet flavor. As for tufahije, apples are poached together with lemon and sugar, resulting in soft and fresh flavor. The dessert is served cold.
Tufahije are a wonderful dessert. It is attractive, delicious and light. Highly recommend!
Today's visits: 1.
Steps
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1
Done
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In a saucepan, add water and sugar. |
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2
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Add the sliced lemon to the water and bring to a boil. |
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3
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Peel and core the apples, leaving enough of the core at the base of the apple to contain the filling. |
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4
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Place the apples into the boiling water, reduce to simmer and cook until soft (approx. 10 min depending on their size). Be sure not to overcook them! The apples should be soft enough to hold their shape. With a simmer, transfer the apples to a plate, and let them cool. Then put them in the fridge to chill completely. |
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5
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Meanwhile, make the stuffing. I prefer whipped cream stuffing but you may make walnut and honey or sugar stuffing. For stuffing: folding in powdered sugar, beat egg whites until soft peaks form. Add minced walnuts and mix. |
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6
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Fill the apples with the stuffing. |
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7
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Beat cream until firm peaks form. I don’t add sugar to cream as I like the flavor combination of fresh apples, sweet stuffing and soft cream. Using a piping bag, garnish each apple with whipped cream. |
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8
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Sprinkle with walnuts or grated chocolate. How to serve: Serve immediately with hot coffee. How to keep: Covered with plastic wrap, unstuffed apples can be kept refrigerated for up to 2 days. Stuffed apples are not supposed to be kept. |
