Healthy Bosnian Stuffed Apples (Zdrave Tufahije)


When it comes to Bosnian desserts, Tufahije are about as traditional as it gets. Brought to Bosnia  by the Turks when it was part of the Ottoman empire, tufahije consist of apples cooked in a lemon syrup called agda which are then stuffed with walnuts and sugar and finished with a generous dollop of whipped cream. To us, it’s like apple pie. A simple, unpretentious dessert that when eaten, somehow always transports us back to our childhood. As wonderful as they are, however, traditional tufahije are so mind-numbingly sweet that eating even half a portion either gives me a headache or makes me want to run in circles.
So what did I do? I got rid of the refined sugar in the syrup and replaced it with honey. I also got rid of the sugar in the filling, replacing that with freshly squeezed orange juice and stevia. Then, I baked my apples in the honey syrup instead of simply boiling them and finally, instead of serving them with whipped cream, I served mine with frozen yogurt. Healthy enough for breakfast? I’d say so.


5 firm apples (like honeycrisp or fuji)

1 cup water

2 cinnamon sticks

1/3 cup honey

10 small slivers of butter (to put on top of apples before baking)

For the filling:

1 cup walnuts, chopped very finely or ground in a food processer

1/3 cup freshly squeezed orange juice

2 tbsp orange zest

1/2 tsp salt

2 tbsp stevia (or any sugar substitute)

1/2 tsp vanilla extract

vanilla frozen yogurt to serve

How to:

  1. Preheat oven to 375 f.
  2. Cut the apples in half and core them, leaving room for about 2 tbsp of filling. Place in an 8X8 pan
  3. Make the filling, combining all ingredients in a little bowl and adding more ground walnut if mixture seems too runny
  4. Stuff the apples and top with slivers of butter
  5. Heat the water and honey in a microwave just until honey dissolves, pour that carefully around the apples. Then add in the cinnamon sticks
  6. Cover the apples with the butter slivers, cover with tinfoil and bake for about an hour
  7. Serve hot with a scoop of vanilla frozen yogurt and a sprinkling of cinnamon

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