Afghan-inspired Stuffed Apples with Walnut Cream

Ingredients

In this Afghan adaptation of Tufahija, we incorporate Afghan flavors and ingredients to create a unique twist. The original Bosnian recipe typically uses a combination of sugar and honey for sweetness, while the Afghan version leans more towards a syrup made with sugar, water, and fragrant spices. Additionally, the walnut cream sauce in the Afghan version adds a luxurious touch, enhancing the overall richness of the dish. We alse have the original recipe for Tufahija, so you can check it out.

• 4 large apples (such as Granny Smith or Golden Delicious) 4 large apples (such as Granny Smith or Golden Delicious)
• 1 cup (120g) walnuts, finely ground 1 cup (120g) walnuts, finely ground
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Crushed pistachios, for garnish Crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 5g
• Fiber: 4g
• Salt: 0.02g

Preparation

1. 1.
   Core the apples and carefully hollow out the centers, leaving a sturdy shell.
2. 2.
   In a bowl, combine the ground walnuts, sugar, cardamom, and cinnamon. Mix well.
3. 3.
   Stuff each apple with the walnut mixture, packing it tightly.
4. 4.
   In a saucepan, combine water and sugar. Bring to a boil, stirring until the sugar dissolves.
5. 5.
   Gently place the stuffed apples into the syrup and reduce the heat to low. Simmer for 15-20 minutes, or until the apples are tender.
6. 6.
   Remove the apples from the syrup and let them cool.
7. 7.
   In a separate bowl, whip the heavy cream until soft peaks form.
8. 8.
   Fold in the remaining walnut mixture to create a creamy walnut sauce.
9. 9.
   Place the chilled stuffed apples on serving plates, drizzle generously with the walnut cream sauce, and sprinkle with crushed pistachios.

Treat your ingredients with care...

• Walnuts — Make sure to finely grind the walnuts for a smooth and consistent texture in the filling and cream sauce.

Tips & Tricks

• For a more pronounced Afghan flavor, you can add a pinch of ground cloves to the walnut filling.
• Serve the Kabuli Tufahija chilled for a refreshing dessert experience.
• If you prefer a lighter version, you can use whipped coconut cream instead of heavy cream for the walnut sauce.
• Garnish with a sprinkle of ground cinnamon for an extra touch of aroma.
• Experiment with different apple varieties to find your favorite flavor combination.

Serving advice

Serve the Kabuli Tufahija as a delightful dessert after a traditional Afghan meal. The chilled stuffed apples with their creamy walnut sauce are best enjoyed with a spoon, savoring each bite of the tender apple and the rich flavors of the walnut cream.

Presentation advice

To enhance the presentation, place each stuffed apple on a decorative dessert plate. Drizzle the walnut cream sauce generously over the apple, allowing it to cascade down the sides. Sprinkle crushed pistachios on top for a pop of color and added texture.