clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Bosnian Walnut Stuffed Apples Recipe (Tufahije)

  • Author: Balkan Lunch Box
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Dessert


  • 6 apples (granny smith)
  • Syrup:
  • 16 ounces water
  • 25 ounces sugar
  • 1/2 lemon (juice)
  • 1/2 teaspoon vanilla extract
  • Filling:
  • 3.5 ounces hot milk
  • 5 ounces ground walnuts
  • 1.5 ounce butter
  • 2 tablespoons sugar
  • Whipped cream
  • A couple of whole walnuts


  1. Wash apples well, then peel them. Cut out the core as if you’re making small cups out of each apple. Make sure to take out all seeds, and try not to drill through to the other side. (Use a grapefruit spoon for easier coring.) Set peel from one apple aside.
  2. In a larger pot, pour water, sugar, vanilla extract, lemon juice and apple peel. Bring to boil on high. Stir often, and lower to medium and add apples. Boil apples 5 to 7 minutes on both sides. (Cooking time here will depend on the type of apples you are using, and your stove. Make sure they don’t overcook or they’ll fall apart, or they undercook and stay hard.) Remove off heat.
  3. Take apples out of the syrup and transfer to a deeper bowl to cool down for 30 minutes. Keep the syrup.
  4. Meanwhile, prep the filling. Cover walnuts with hot milk, and leave them aside for 15 minutes until they incorporate together. Melt butter over medium, add sugar, and stir well. Add to walnuts and stir until completely incorporated.
  5. Fill each apple with about 2-3 teaspoons of the filling. Pour syrup over them and leave in the fridge until ready to serve.
  6. Decorate with walnuts and whipped cream before serving.


Opinions on the apples are very divided. We used Granny Smith apples for this recipe. If you use a sweeter kind (like Delicious) make sure to cook them a shorter period.

Subscribe Via Email & Stay Connected!