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Obleas are a beloved Colombian treat, known for their delicate texture and versatile flavour combinations. These thin, crisp wafers, often sandwiched together with sweet fillings, are a staple of street food culture and a favourite among locals and tourists alike.
Whether enjoyed as a quick snack or a nostalgic dessert, obleas capture the essence of Colombian culinary creativity, offering a perfect balance of sweetness and simplicity.
What Are Obleas?
Obleas are round, paper thin wafers made from a simple dough, baked to a crisp and used as the base for endless flavour combinations. The wafers are typically sandwiched together with a layer of arequipe (Colombian dulce de leche), but the possibilities don’t stop there.
Vendors and home cooks alike often add ingredients like grated cheese, fruity jams, shredded coconut, or even sprinkles, allowing for both traditional and modern twists.
In Colombia, obleas are as much an experience as they are a dessert. They’re sold at bustling street markets, festivals, and small roadside stands, often prepared fresh while you wait.
Watching the layers of toppings come together before the final “sandwich” is created is part of their charm. Light, portable, and endlessly customizable, obleas are the perfect treat for satisfying a sweet tooth on the go.
Ingredients and Taste
The wafers themselves are made from a straightforward mixture of flour, water, and sugar, baked into thin, circular sheets that are slightly sweet with a neutral flavour profile. This simplicity is what makes obleas so versatile, they’re essentially a blank canvas for all kinds of toppings and fillings.
Arequipe is the classic choice for filling, adding a rich, caramel like sweetness that pairs perfectly with the crispness of the wafers. Some variations include fruity jams, like guava or blackberry, for a tangy contrast, or a sprinkle of cheese for a salty twist that complements the sweetness.
Shredded coconut adds a hint of tropical flavour, while sprinkles or chocolate chips provide a playful touch. The combination of textures, crispy wafers, smooth fillings, and occasional chewy or crunchy additions, makes each bite of obleas a delightful sensory experience.
A Taste of History
Obleas have a history that intertwines with Colombia’s rich culinary traditions and European influences. The concept of thin wafers dates back centuries, with origins in religious rituals where wafers symbolized purity.
Over time, these wafers evolved from sacred offerings to everyday treats, adapting to local ingredients and preferences.
In Colombia, obleas became popular as street food, thanks to their simple preparation and portability. Vendors across the country began crafting unique versions, often showcasing regional flavours and toppings.
The addition of arequipe, a Colombian staple, solidified obleas as a national favourite, blending local ingredients with a touch of international inspiration.
Obleas (Colombian Wafer Dessert) Recipe
Serves: 4 people
Ingredients:
For the Wafers:
- 100g all-purpose flour
- 2 tbsp corn starch
- 1 tbsp sugar
- 1 pinch of salt
- 1 cup milk (or water for a lighter version)
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the Fillings:
- 200g dulce de leche (arequipe)
- 100g grated cheese (optional, for a sweet salty contrast)
- 100g fruit preserves or jam (e.g., guava or blackberry)
- 50g shredded coconut (optional)
Directions
To begin, prepare the wafer batter. In a large mixing bowl, combine the flour, corn starch, sugar, and salt. Slowly add the milk, melted butter, and vanilla extract while whisking continuously to form a smooth, lump free batter. Allow the batter to rest for 15 minutes to ensure a uniform texture and to let the flour fully hydrate.
Preheat a non-stick wafer or crepe maker to medium heat. Lightly grease the surface with a small amount of oil or butter. If you don’t have a wafer maker, a flat non-stick skillet can be used. Ensure it is heated evenly to achieve thin, crispy wafers.
Pour a small ladleful of batter onto the heated surface, about 2–3 tablespoons, and quickly spread it into a thin, even layer using the back of the ladle or a spatula. Aim for a circular shape around 15–20 cm in diameter. Cook for 1–2 minutes on one side until the edges are golden.
Flip the wafer carefully using a spatula and cook for an additional 1–2 minutes until both sides are golden and crisp. Transfer the finished wafer to a wire rack to cool completely. Repeat the process with the remaining batter, ensuring the pan is lightly greased between wafers if needed.
While the wafers cool, prepare the fillings. Arrange the dulce de leche, grated cheese, fruit preserves, and shredded coconut in small bowls for easy assembly. If using guava jam, slightly warm it to make it easier to spread.
Take one wafer and spread a generous layer of dulce de leche over its surface. For an authentic Colombian twist, sprinkle a small amount of grated cheese or coconut on top. If you prefer a fruitier flavour, spread a thin layer of fruit preserves before adding other toppings.
Place a second wafer on top of the filling to create a sandwich like structure. Gently press the edges to seal the filling and ensure an even distribution without cracking the wafer. Repeat the process for all wafers.
Serve the obleas on a large platter or individually on small plates. Garnish with a light dusting of powdered sugar or a drizzle of additional dulce de leche for an elegant touch. Pair with a cup of Colombian coffee or hot chocolate for an authentic dining experience. For storage, keep the obleas in an airtight container to maintain their crispness.
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