Obleas

Ingredients

Wafers

• 24oblea wafers, about 15 cm across

Fillings, choose several

• arequipe, Colombian dulce de leche
• grated fresh white cheese
• blackberry jam, mora
• condensed milk
• shredded coconut
• chopped nuts

Sometimes added

• sprinkles
• sliced strawberry

Directions

1. Put a tin of condensed milk in a pan of water. Keep it fully covered with water the whole time.
2. Simmer it gently for three hours. Never let the pan boil dry at all. Let it cool completely before opening it.
3. Grate it finely on a box grater. It should be crumbly rather than melting. Lay one wafer flat on a plate. Handle it gently because it breaks easily.
4. Spread arequipe generously over it. Scatter grated cheese over the caramel.
5. Add jam in a spoonful or two if you want it. Add coconut, nuts or sprinkles on top. Set a second wafer over everything.
6. Press it down onto the filling lightly. Serving it is done immediately.
7. Set out the wafers and fillings instead. Let people build their own at the table.

Technique

• Arequipe is the Colombian name for milk caramel, called dulce de leche in Argentina and manjar in Chile and Peru.
• The combination of sweet caramel with fresh salty cheese is characteristic of Colombian sweets more broadly.

Substitutions

• Any thin crisp wafer can stand in, though genuine obleas are sold in Latin American shops.
• Bought dulce de leche replaces arequipe directly.

Variations

• The plain version is arequipe alone between two wafers.
• The full version stacks arequipe, cheese, jam, coconut and sprinkles.
• Some carts offer a version with condensed milk drizzled over the top.

History

Two large, thin, crisp wafers, sandwiched together around a filling of arequipe, a caramelised milk spread similar to dulce de leche, and often additional toppings including cheese, fruit preserve or chocolate sauce, documented across Colombia as a popular traditional street sweet, commonly sold from small carts and stands in public parks and plazas. Its simple, crisp wafer base reflects a broader Latin American tradition of wafer-based sweets, and the specific pairing with arequipe reflects Colombia’s significant tradition of milk-based caramel confections found across several of the country’s other traditional desserts. Obleas remain a widely eaten street treat across Colombia, particularly popular among children and as a casual weekend snack in public spaces.

Frequently asked questions

What is Obleas?

Obleas is a dessert from Colombia: thin wafers sandwiching arequipe, cheese or jam; plaza sweet. Two large, thin, crisp wafers, sandwiched together around a filling of arequipe, a caramelised milk spread similar to dulce de leche, and often additional toppings including cheese, fruit preserve or chocolate sauce, documented across Colombia as a popular traditional street sweet, commonly sold from small carts and stands in public parks and plazas. Its simple, crisp wafer base reflects a broader Latin American tradition of wafer-based sweets, and the specific pairing with arequipe reflects Colombia’s significant tradition of milk-based caramel confections found across several of the country’s other traditional desserts. Obleas remain a widely eaten street treat across Colombia, particularly popular among children and as a casual weekend snack in public spaces.

How long does Obleas take to make?

Obleas takes 10 minutes of preparation and none of cooking. The recipe makes 12 obleas. It is rated easy to make.

What can I substitute in Obleas?

Yes, within limits. Any thin crisp wafer can stand in, though genuine obleas are sold in Latin American shops. Bought dulce de leche replaces arequipe directly.

What is the most important thing to get right in Obleas?

Put a tin of condensed milk in a pan of water. Keep it fully covered with water the whole time.