Street Food
Obleas con Arequipe
Ingredients
- - Store-bought or homemade wafer discs (obleas) — 8
- - Arequipe (Colombian dulce de leche) — 300 g (1 cup)
- - Grated fresh coconut — 30 g (0.3 cup)
- - Sweetened condensed milk — 60 ml (0.25 cup)
- - Crushed queso costeño (optional) — 30 g (1 oz)
Method
- Lay one wafer disc flat on a plate.
- Spread a generous layer of arequipe evenly across the surface.
- Sprinkle with grated coconut and, if using, a little crushed cheese for a sweet-salty contrast.
- Drizzle lightly with condensed milk.
- Top with a second wafer disc, pressing gently to sandwich the filling, and serve immediately.
Introduction: Obleas are large, paper-thin wafer discs sandwiched with arequipe (Colombian dulce de leche) and toppings, sold from street carts across Colombia's cities, especially in Bogotá's parks and plazas on weekends.
Cultural Background: Obleas are large, paper-thin wafer discs sandwiched with arequipe (Colombian dulce de leche) and toppings, sold from street carts across Colombia's cities, especially in Bogotá's parks and plazas on weekends.
Tips: Assemble obleas just before eating — the wafers soften quickly once filled and are best enjoyed fresh.
Variations: Toppings vary widely and can include crushed nuts, fruit preserves, or chocolate sauce alongside the classic arequipe. Naturally vegetarian as written.
Storage: Assembled obleas do not store well; keep wafer discs and arequipe separately until ready to serve.
Reheating: Not applicable — served at room temperature.
Nutrition: Per oblea (approx.): 250 kcal, 3g protein, 42g carbohydrate, 8g fat, 1g fibre.
FAQs
Q: Where can I find oblea wafers outside Colombia?
A: Latin American grocery stores often stock them, or they can be ordered online; they resemble large, thin ice-cream cone wafers.
Q: What is arequipe?
A: It's Colombia's version of dulce de leche, a thick caramel made from slowly cooked sweetened milk.