Oblea

What is Oblea?

Oblea is a beloved street sweet from Colombia and across Latin America, built from paper-thin oblea wafers sandwiched with creamy dulce de leche and, depending on the region, playful extras. Its roots trace to European wafer-making traditions that traveled to the Americas, where vendors adapted the ultrathin wafers to local tastes by pairing them with the caramel notes of dulce de leche. Today you will find it at plazas, parks, and markets—made to order with crisp oblea wafers, a generous sweep of dulce de leche, and optional toppings that add texture and contrast.

Ingredients

• oblea wafers
• dulce de leche
• queso fresco (optional, finely grated)
• blackberry jam (optional)
• shredded coconut (optional)
• peanuts (optional, crushed or chopped)
• chocolate syrup (optional)
• powdered sugar (optional, for dusting)

Step-by-Step Preparation

1. Set out your oblea wafers on a clean, dry surface so they stay crisp while you assemble.
2. Stir the dulce de leche until smooth, then spread a thin, even layer over one of the oblea wafers. If you like a tangy twist, add a light sprinkle of finely grated queso fresco, or swipe a ribbon of blackberry jam across the caramel.
3. For extra texture, scatter a small handful of shredded coconut or a spoonful of crushed peanuts over the surface, pressing gently so the bits adhere to the dulce de leche.
4. Top with a second oblea wafers and align the edges. Press very lightly from the center outward to distribute the dulce de leche without cracking the oblea wafers.
5. Finish as you like: drizzle with chocolate syrup or dust with powdered sugar. Serve immediately while the oblea wafers are still crisp.

Tips and Variations

• Classic: Keep it simple with just dulce de leche between two oblea wafers.
• Sweet-tart: Add a swipe of blackberry jam to contrast the caramel richness of dulce de leche.
• Sweet-salty: Sprinkle in finely grated queso fresco for a gentle savory note.
• Crunch lovers: Use crushed peanuts or a veil of shredded coconut for texture.
• Dessert shop style: Finish with a zigzag of chocolate syrup and a light dusting of powdered sugar.

How to Enjoy

Serve your oblea as a handheld treat. Eat it soon after assembling so the oblea wafers stay crisp and the dulce de leche remains silky. Pair with coffee or hot chocolate, or share smaller wedges as a sweet finish to a meal. If making a platter, mix and match fillings—one with blackberry jam, another with shredded coconut, and a third with peanuts—and offer extra chocolate syrup and powdered sugar on the side.

Storage

Obleas are best right away. If you need a short hold, keep assembled pieces uncovered in a cool, dry place to preserve the crunch of the oblea wafers. For longer lead time, prep components separately: keep dulce de leche at room temperature for easy spreading, and hold toppings like shredded coconut, peanuts, chocolate syrup, and powdered sugar ready to sprinkle just before serving.

Troubleshooting

• Soggy layers: Use a thinner swipe of dulce de leche and assemble right before serving so the oblea wafers stay crisp.
• Cracking: Press gently when sandwiching so the oblea wafers don’t snap; let the dulce de leche do the work of bonding.
• Too sweet: Balance with a sprinkle of queso fresco or a tangy swipe of blackberry jam.