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Loading...A beloved Colombian street food treat originating from Villa de Leyva, these feather-thin crispy wafers sandwich a luscious layer of dulce de leche (arequipe) and a slice of fresh cheese for the perfect balance of crunchy, creamy, and sweet. Traditionally sold by street vendors from pushcarts, obleas are a quick snack or dessert enjoyed any time of day.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 wafer sandwiches (8 wafers)
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 24 gFat
- 13 gSaturated Fat
- 73 gCarbs
- 1 gFiber
- 42 gSugar
- 16 gProtein
- 280 mgSodium
- 230 mgPotassium
- 250 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the wafers
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
For the filling
- 1 cup dulce de leche (arequipe), at room temperature
- 4 oz fresh mozzarella or queso fresco, cut into 4 thin slices
Directions
- In a medium bowl, whisk the eggs and sugar together for about 2 minutes until pale and slightly thickened.
- Whisk in the melted butter, milk, vanilla extract, and salt until fully combined.
- Sift the flour into the wet mixture in two additions, whisking constantly to avoid lumps. The batter should be very thin, similar to heavy cream; add a splash more milk if needed.
- Heat a non-stick 8-inch skillet over medium-low heat and lightly grease with butter. Pour about 2 tablespoons of batter into the center and quickly swirl to spread into a thin 5-inch circle.
- Cook for 60-90 seconds until the edges lift and the bottom is golden. Carefully flip and cook another 30 seconds. Slide onto a wire rack to cool and crisp up. Repeat with the remaining batter to make 8 wafers total.
- To assemble, place one wafer flat side up and spread 2 tablespoons of dulce de leche across the surface. Lay a cheese slice on top, then add another small dollop of dulce de leche.
- Cap with a second wafer, press gently, and serve immediately while the wafers are still crisp and the cheese is just beginning to soften.
- Repeat the assembly with the remaining wafers to make 4 sandwiches. Serve at once.
Cook’s Notes
- The batter must be very thin. If it thickens as it sits, stir in a tablespoon of milk to bring it back to heavy-cream consistency.
- Keep the heat on medium-low so the wafers cook through without browning too quickly; they should be pale gold, not deep brown.
- For a quick shortcut, use store-bought wafers (obleas) from any Latin American market and skip the homemade batter step.
- Eat these right after assembling. The dulce de leche and cheese moisture will soften the wafers within 10-15 minutes.
- Swap the cheese for a layer of guava paste (paste de guayaba) or fresh blackberry jam for a fruity Colombian variation.
