Tufahije – Bosnian Apple Dessert

Tufahije are a classic, Bosnian poached apple dessert with Persian roots, still being a favorite today – for good reason. It’s one of those simple-looking sweet things that take your breath away with an incredible taste. They’re easy to make, but feel like something much more special that can be served on a holiday or just as a perfect sweet ending of the ordinary day.

Like many Balkan recipes, tufahije are made with just a few basic ingredients: apples, sugar, walnuts, hazelnuts, cream and a single sour cherry on top. But when they come together just right, it feels like centuries of tradition have crafted them with an unspeakable perfection. And created something remarkable.

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Tufahija – Bosnian queen of light desserts

Tufahije most likely arrived in the Balkans centuries ago, being brought by Turkish conquerors during the Ottoman Empire’s expansion (beginning around 1386). Since then, this delightful dessert has become deeply rooted in Balkan cuisine, cherished by generations and lovingly prepared to this day.

Especially popular in Bosnia and Herzegovina, Macedonia, and Serbia, tufahije have earned their affectionate nickname, the “queen of light desserts”— and once you taste them, you’ll know precisely why!

Historical sources suggest that tufahije originally came from Persia, with the name derived from the Turkish “tuffahiye” and Arabic “tuffàh,” both meaning “apple.” However, according to Mehmed Mujezinović (a historian), mentioned in the book The Bosnian Chef, tufahije were actually introduced to Bosnia from Baghdad. Regardless of their precise origin, they are now firmly established as a beloved staple of Bosnian cuisine.

Like kljukuša, tufahije hold a very special place among Bosnia’s rich culinary traditions. Countless generations have made this delicious dessert. Today, you’ll find tufahije in pastry shops throughout the country and served proudly at top restaurants known for authentic Bosnian dishes.

Traditionally, Golden Delicious apples were gently poached in a sweet sugar syrup, then filled with a delightful mixture of walnuts or almonds (or both), combined with sweet kajmak. Once chilled, the apples are soaked with syrup, topped generously with kajmak or cream and garnished with a sour cherry, walnut half or jam for an elegant finish.

Our recipe features a slightly different take, using another variety of firm apples, filled with a blend of walnuts and hazelnuts, gently combined with heavy cream and melted butter. This creates a filling so tasty it’s hard to resist! After chilling, we rolled the apples in ground walnuts, drizzled them with syrup, and topped them with whipped cream and a sour cherry.

We hope you’ll enjoy them!

What makes Tufahije so special

Tufahije is such a charming dessert—once you taste them, you’ll keep coming back for more! Here are a few reasons why you’ll absolutely fall in love with this delightful treat:

• Easy and budget-friendly. Simple ingredients and quick preparation make them easy to prepare anytime without spending a lot.
• They’re made with pantry staples. Apples, walnuts, sugar, and cream—you probably already have everything you need right at home.
• No baking is needed. Forget about preheating the oven. Tufahije are only quickly cooked on the stovetop.
• They’re perfect for any day. You can pair them with almost anything, but surely they’ll create a delightful sweet finish after enjoying other Balkan dishes like kljukusa, slow-cooked goulash, ricet, or phyllo cabbage pie.
• They’re irresistibly pretty. Poached apples topped with fluffy whipped cream and a cherry—don’t they look adorable?
• And they’re unbelievably tasty. The combination of soft apples, crunchy nut filling, and smooth whipped cream creates such a pleasant taste you can’t resist.
  

The ingredients

APPLES – Traditionally, tart apples like Golden Delicious were used. Use any sort that is not too soft, so they won’t fall apart when you cook them. Smaller are better and Granny Smith apples work great for this recipe.

WALNUTS – We used ground walnuts, but freshly ground ones are even tastier and add a nice little crunch.

HAZELNUTS – It’s incredible how a combination of walnuts and hazelnuts creates a milder and sweeter taste that just melts in your mouth perfectly!

HEAVY CREAM – A little bit of heavy cream goes into the filling. Whip the rest for the topping.

BUTTER – A small amount helps the filling set once tufahije are chilled and adds a nice creamy taste to your dessert.

LEMON – A few lemon slices are cooked in sugar syrup together with apples. They add fresh flavor and balance the sweetness.

SUGAR – Can be replaced with a sweetener or honey. A mix of sugar and honey is also good.

VANILLA SUGAR – Adds a pleasant smell and flavor to the syrup and goes really well with the cream and filling.

SOUR CHERRIES – These are only used as a decoration, and you can replace them with walnuts, candies, or a sprinkle of something delicious on top.

Bosnian tufahije recipe

STEP 1: Start by peeling your apples and scooping out the cores. It’s okay to remove a bit more from the center—the filling sets nicely once it’s chilled, so it won’t fall apart.

Set aside the peel from one apple—you’ll need it later when making the syrup.

STEP 2: In a small pot, warm up the heavy cream and add the butter. Once the butter melts and the cream is hot—but not boiling—stir in the ground walnuts and hazelnuts. Mix well, then take the pot off the heat and let it cool to room temperature.

STEP 3: In a large pot, combine the sugar, 2.2 cups (about 500 ml) of water, and a few lemon slices. Bring the sugar water to a boil over medium heat. Once the syrup starts bubbling, carefully add the apples.

STEP 4: Let the apples simmer on low heat for about 3 to 5 minutes on one side. Then, gently turn them and cook for an additional 3 to 5 minutes on the other side.

Cooking time depends on the type of apple you’re using, so keep an eye on them. You want them soft, but not falling apart. A good way to check is with a toothpick—if it slides in easily, they’re ready.

STEP 5: When the apples are cooked, gently remove them from the syrup and let them cool to room temperature. They’ll be easier to fill once they’ve cooled down.

STEP 6: Let the syrup continue to simmer for 15–20 minutes, or until it starts to thicken. Drop in the saved apple peel—it’s full of natural pectin and will help the syrup get that silky texture.

STEP 7: Once the apples are cool, gently roll them in ground walnuts. This gives them a light crunch and a pretty finish. Set them on a tray or plate for filling.

STEP 8: Spoon the nut mixture into each apple. Gently press it down so it fills the center evenly. When the syrup has cooled a bit, pour it over the apples. Be generous with that! When done, store your tufahije in the fridge until you’re ready to serve.

STEP 9: Just before serving, top each tufahija with whipped cream. A piping bag works great here! Add a sour cherry or whatever you have on hand for a final touch.

And that’s it! A simple, beautiful dessert filled with authentic old-world Balkan charm. I hope you enjoy every bite as much as we did!

Tips for perfect tufahije

• Choose the right apples. Choose firm apples that hold their shape when cooked—softer ones tend to fall apart. A slightly tart variety works best to balance the sweetness. The smaller the apples, the better the tufahija will be.
• Give the syrup time to thicken. While you’re working on the filling, let the syrup simmer and reduce. Don’t forget to add the natural pectin from the apple peel.
• Make sure the filling sets well. The nut mixture will be soft when warm, but it should firm up as it cools. Butter in the mix helps it hold its shape once chilled, so you get that perfect texture when slicing.
• Let the apples cool before filling. This will greatly ease your work while rolling them in ground walnuts and filling the cavities with that hazelnut mixture.
• Fill all the way and press it in. Spoon in the nut mixture and press it down gently so it fills the entire core. When you cut the tufahija later, the filling should stay in place and slice cleanly.
• Chill before decorating. Tufahije can be eaten warm, but wait to add whipped cream until they’re chilled. That way, the cream keeps its shape and won’t melt.

Adjustments and variations

Make them vegan by replacing the cream filling with hot syrup poured over the walnut mixture. Top with coconut cream or another vegan substitute.

Make them keto by substituting sugar with your favorite sweetener or omitting it entirely. This dessert is a fantastic keto option you’ll want to make repeatedly.

Replace the nuts. If you don’t have walnuts and hazelnuts at hand, you can replace these with some other type of nuts like almonds, cashews, dates or even cookies.

How to store them

The leftovers? What leftovers?

Let’s be honest—leftover tufahije don’t happen often. They’re so light and tasty, they tend to vanish fast! But if you do end up with a few extras, no problem—they keep well and might taste even better the next day.

You can keep them in the fridge for up to 3 days. Just place them on a tray or in a container and cover with plastic wrap or foil to keep them fresh.

Freezing isn’t a great idea. While walnut-stuffed apples can handle the freezer, the whipped cream and toppings won’t hold up well. If you’re craving more, it’s better to make a fresh batch!

Tufahije FAQs

More recipes from the Balkans

Ričet

Kajmak

Sataraš

Kljukusa

Pear cheese strudel

Black trumpet mushroom jam

Projara with polenta

Phyllo cabbage pie

Cottage cheese rolls

If you liked our tufahije, please rate them in the comments below.

We’re excited to share that our recipe was featured over at Whimsy Home Wednesday at Fifth Sparrow, Shabby Art Boutique, Crazy Little Love Birds, Creative Jewish Mom, Sum of Their Stories, Life and Linda and Angie’s Fiesta Friday. .

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