Tufahije

There are many recipes for tufahia. And they are all similar, and yet different… I did not intend to publish the recipe, but… I just have to warn you. This is done by the educative method, so I'll just give you guidelines… And you're free to experiment…

Preparation steps

Peel the apples and remove the seeds. I use a device that is used to remove paprika seeds and has a wider opening than the classic device for removing the middle from apples. The opening is about 2 cm wide in diameter. Meanwhile make from sugar, water and vanilla sugar, a thinner syrup than for sweet. Boil apples in that syrup does not soften. It is very important to estimate the moment when they are ready, because they will fall apart if they are overcooked. Remove the finished apples to a plate to cool. In the meantime, make a filling. Whip the whipped cream with water or milk, then mix in the ground biscuits and ground walnuts. Fill the apples with this mixture. Put the filling on top in the shape of a cup. Now make a chocolate topping. Whisk the egg, add milk and chocolate, and cook over low heat. When it thickens (be careful not to clot the egg) pour over the apples. If desired, you can serve tufahije with vanilla sauce.
Note: you can add lemon juice to the syrup in which the apples are cooked, and chopped walnuts, jelly candies and raisins to the filling.

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