Apples: Peel all the apples first. As soon as each is peeled, coat it with lemon juice to prevent browning. Set peel from one apple aside.
Hollow (core) the apples out next. Take an apple and using a tool of choice make a circle around the stem. Then dig in, and discard the insides in small digging motions, layer by layer. (To prevent apples from falling apart, dig in several small motions instead of one or two big scoops!) Get all the seeds (pips) and seed pockets out leaving most of the apple meat intact. If you can, don’t drill all the way through. The apples should still be thick and juicy after you core them. Flip the apple around and remove the calyx (bottom most part with seeds), making a tiny hole in the process. Finally, coat apple insides with lemon juice also.*
Repeat until all the apples are hollowed out.
Syrup: In a medium sized pot combine sugar syrup ingredients. Stir often and bring to a boil on high.
Lower temperature to low (or medium, depending on how hot your stove top is running) and add apples. They’ll be about halfway submerged in syrup. Slightly push each one to the bottom until their insides fill up with syrup through the small hole you created when you removed the calyx. Cook them for 5-7 minutes on one side. Then flip them around and cook another 2-3 minutes. Finished apples will turn a deeper yellow, and are easily piereced through with a fork. (If you see signs of apples falling apart, pull them out earlier.)*
Transfer apples to a deep pan (or bowl), and cool. Keep the syrup.
Filling: (Done parallel to making syrup) In a medium bowl add walnuts and cover them with milk. Set aside for about 10 minutes, or until walnuts absorb the milk.
Meanwhile, in a small pan melt butter on low. Add sugar and stir until they incorporate as much as they can. Remove off heat and pour over milk and walnuts. Stir continously until the mixture integrates.
Assembly: Fill each apple generously with the filling. Return to the deep pan and pour some of the remaining syrup over them (until they’re about ⅓ submerged in it). Keep tufahije in the fridge ready to serve. Transfer remaining syrup in a jar or a container with a lid, and also keep in the fridge. When ready to eat, serve each apple in a dessert bowl, and pour some syrup over it. Finally, top with whipped cream and a walnut half.
Stewed apples can be kept in the fridge for up to 3-4 days. Do not freeze.