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Vegan Tufahije Recipe (Bosnian Walnut Stuffed Poached Apples)


  • Author: Maša Ofei
  • Prep Time: 30 minutes
  • Chill Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4

Description

My vegan take on the traditional Bosnian dessert, Tufahije. A super simple recipe to make using only 6 ingredients that you can share with family and friends.


Ingredients

  • 1 cup / 220g cane sugar (organic if in the US to make sure it’s vegan)
  • 3 tablespoons lemon juice
  • 4 apples* (I used the Pink Lady variety)
  • ½ cup / 50g walnuts, ground
  • 1/8 teaspoon cinnamon

Whipped coconut cream

Decoration

  • 4 cherries (optional)
  • 2 tablespoons walnuts, ground (optional)

Instructions

  1. For the sugar syrup, add the sugar, lemon juice and 3 cups / 750ml of water to a medium-sized saucepan. Bring to a boil, stirring to dissolve the sugar.
  2. Prepare the apples. While the sugar syrup comes to a boil, peel and core the apples, you can use a pairing knife, apple corer, or melon scooper. Make sure you get out all the seeds. You want to create a cavity for the walnut stuffing to sit nicely inside. Keep the peel of one of the apples. 
  3. Poaching the apples. Once the water has come to a boil, reduce to a simmer and add the apple peel and the apples. Simmer for 3-5 minutes on each side; flipping it with a spoon and fork is easiest.* 
  4. Once the apples have finished poaching, remove from the sugar water onto a plate and set aside to cool. Keep the poaching liquid.
  5. Making the walnut stuffing. In a small bowl, combine walnuts, cinnamon and 1-2 tablespoons of the poaching water. You want to create a very thick (not runny) paste that will be your filling for the apples. Set aside.
  6. Make your whipped coconut cream as per the recipe linked above. 
  7. Assembling. Once the apples have completely cooled, it’s time to assemble. Take a small spoon and stuff each apple with about 2 tablespoons of the walnut filling, making sure to push it down to the bottom. You want the walnut stuffing to create a slight dome at the top, so don’t be shy to overfill slightly. 
  8. Pour a little bit of the poaching liquid over each apple and set it aside in the fridge until you’re ready to serve. They’re best served cold.
  9. Top with whipped coconut cream, a cherry, and sprinkle with some ground walnuts. 
  10. They will keep in the fridge for 2-3 days. 

Notes

See notes above to find the best apples for poaching.

Simmering apples: This will depend on the size of your apples, what variety you use and how hot the sugar syrup is. I did mine for 3½ minutes on each side. 

Please read the tips earlier in the post for best results. 

  • Diet: Vegan