Tufahija - Bosnian Stuffed apples

 

This delicious recipe is a delightful close to Bosnian week and something I can see myself making frequently in the future. My family loved this wonderful treat. I first saw the recipe on All That's Jas and around the same time at The Balkan Lunchbox. Though the dish is Bosnian, it is also popular in Serbia and Macedonia. I have to say, I had a really hard time not adding a cinnamon stick to the poaching water but I resisted. I did however add a little leftover chopped English toffee to the walnut filling. Not authentic at all, but totally delicious.

6 apples, pink lady or granny smith

4 c. water

1 c. sugar + 2 Tbsp

3 Tbsp. lemon juice

3 Tbsp. walnuts

1/2 c. heavy whipping cream

1 pinch xanthan gum 

Bring the water, sugar, and lemon juice to a boil. Reduce the heat to medium and simmer until the apples are ready.

Preparing the apples: Peel the apples. Using a melon baller scoop the insides out gently, one ball at a time. Only scoop past the large part of the core and the hard parts around the seeds. Don't scoop all the way through to the bottom, you are making a cup for the filling and you don't want it to fall out the bottom. Reserve the peels.

Place the peeled apples in the simmering syrup. Turn to the side to fill the center with liquid, it helps keep them stable in the pan. Simmer for 8 minutes, turn them over and simmer for another 3-4 or until they can be easily pierced with a fork. 

Gently remove from the liquid and chill. Meanwhile place the apple peels in the syrup and simmer until reduced to about 2 cups and slightly thick. Remove the peels and chill that too. 

Chop the walnuts really fine. Combine the cream and sugar and whip until almost soft peaks. Add the pinch of xanthan gum to stabilize it and keep beating until stiff peaks. Combine half the whipped cream with the chopped walnuts and use to fill the chilled apples. 

Place the apples in individual dishes, pour a generous amount of syrup over, and top with remaining whipped cream. 

Serve immediately.