1-First Step: Start the syrupIn a pot large enough for the apples, combine 2 cups water, juice of half a lemon, and 1 cup granulated sugar. Heat on medium-low until the sugar dissolves and the mixture simmers gently. This is the base for your Ottoman-inspired sweet syrup that makes the Bosnian dessert taste so classic.

2-Second Step: Prepare the applesPeel and core the 4 Golden Delicious apples, making sure you remove all seeds. Hollow out the center enough to create space for filling, but keep the apple structure strong. I like to aim for clean edges so the walnut stuffing sits neatly and does not leak.

3-Third Step: Poach the apples upright, then flipOnce your syrup boils, add the apples upright. Poach until the bottoms soften, then flip to soften the tops. Plan for about 20 minutes total until the apples are tender but still firm enough to hold stuffing.

4-Fourth Step: Cool and chill the syrup and applesRemove the apples and cool them, then chill the syrup. Refrigerate the apples, partially covered, for 20 to 30 minutes. Chilling matters because it helps the apples firm up, making stuffing easier and cleaner.

5-Fifth Step: Make the walnut-biscuit fillingMix 2 cups ground walnuts, 1 cup ground biscuits, and 1 tablespoon vanilla sugar. Boil half a cup milk, then pour it over the mixture while stirring. Keep mixing until the filling reaches a damp, sandy consistency, not a runny paste.

6-Sixth Step: Stuff and refrigerateStuff the chilled apples with the walnut filling, packing it gently into the center. Refrigerate until serving so the filling sets and the flavors meld with the syrup-poached fruit.

7-Final Step: Serve with syrup and whipped creamServe your Bosnian Tufahije chilled. Ladle cooled syrup over each apple, then top with whipped cream and a sprinkle of ground walnuts. The result looks stunning and tastes balanced, with fruit sweetness, nutty filling, and a creamy finish.