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Julia Jaksic's Bosnian Poached Apples Recipe - Tufahije


Bosnian Poached Apple or Tufahija

Bosnian Poached Apple or Tufahija

© lkstq on Flickr
This recipe for Bosnian poached apples or tufahije (tufahija is singular) is from chef Julia Jaksic, a New York City chef of Croatian-American descent. The dessert is popular in Bosnia and Herzegovina and other parts of the Balkans where it was introduced during Ottoman rule but is originally from Persia. It's a simple recipe that comes together quickly.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings of Bosnian Apples


  • Apples:
  • 6 Golden Delicious apples, peeled and cored and placed in lemon water to prevent browning
  • 2 cups sugar
  • 2 cups water or enough to cover apples
  • 1 tablespoon lemon juice
  • Filling:
  • 1/2 cup ground walnuts
  • 1/4 cup ground hazelnuts
  • 2 teaspoons cinnamon
  • 2 tablespoons creme fraiche or Greek or Lebanese yogurt
  • Brandied cherries for garnish (optional)


  1. To prepare the apples: In a saucepan large enough to hold all the apples, mix together sugar, lemon juice and enough water to cover the apples. Add apples, weighing them down with a plate on top. Simmer on medium heat until apples are tender but not mushy, about 15 minutes. Carefully remove them from the water and place them on a rack to cool. Reserve the poaching liquid they were cooked in.

  2. To make the filling: In a medium bowl, stir together walnuts, hazelnuts, cinnamon and creme fraiche or yogurt until smooth and well combined. Fill the cooled apples with this mixture.

  3. To serve: Serve chilled or at room temperature. Pour reserved poaching liquid over filled apples and top with whipped cream. They are great garnished with brandied cherries.
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