Oblea Recipes

OBLEAS

Steps:

• Mix flour and water in a large bowl until you get a smooth, liquid mixture.
• Heat the oblea machine. Put 1 tbsp of oblea dough into the middle of the bottom metal plate, and close the machine. Tost the oblea until it browns lightly and becomes crispy. Repeat the procedure with the remaining dough.
• To make arequipe, place milk and sugar into a large pan and bring them to a boil over low heat.
• Stir constantly with a spoon made out of wood or plastic for 3 to 5 hours, until the arequipe thickens and becomes light brown.
• Spread arequipe on one oblea, top with another, and serve.

COLOMBIAN OBLEAS RECIPE

Steps:

• In a large bowl, mix the flour, salt and water until smooth and liquid in texture.
• Heat the oblea machine and place 1 tbsp of oblea on the middle of the plate. Then, close the machine.
• Let the oblea toast until brown and crispy. Repeat the procedure as required.
• For the caramel sauce or arequipe, place the milk and sugar into a large pan and bring it to boil over low heat.
• Stir the mixture constantly for 3 to 5 hours until the caramel turns light brown.
• Spread a generous amount of arequipe over the oblea and top with another one. Serve it with a napkin.

OBLEA

Steps:

• Place the flour in a bowl and slowly add the water while stirring until it becomes a very liquid mixture (similar to pancake mix).
• In a machine to make obleas (similar to a waffle maker except that it is flat) pour in the center of the hot plate one tablespoon of the mixture, then flatten it with the other hot plate.
• Let it toast a bit, then remove the circle from the plate.
• Do the same for the next circle, and so on until the mixture is finished.
• You need two circles to make one oblea.
• Arequipe (Ariquipe):
• Combine the milk and the sugar in a large saucepan and let it simmer while constantly stirring with a wooden or heavy plastic spoon, (do not use metal as it will crystallize the milk) until you see the milk changing colour to a nice light brown. Its consistency should be thicker at that time. It needs to be stirred for about 3 to 5 hours. You have to be very patient because the stirring has to be constant so it won't stick to the pot.
• Then let it cool down before tasting or spreading it on the oblea.
• Making the oblea:
• Place one circle on a plate and spread as much arequipe as you want over it. Place another circle on top. The oblea is now ready to be eaten.
• The arequipe can also be served alone as a dessert. This is truly a delicious Colombian dessert.
• In a hurry?
• There is a faster way to make Obleas con arequipe.
• For the dough, at the supermarket buy ready-made pieces of hosts. One can of condensed milk is required for the arequipe.
• Place the unopened can of condensed milk at the bottom of large saucepan filled with water over the top of the can.
• Let it boil rapidly, and then turn the heat down, so that it boils for about 2½ hours.
• Make sure that the can is always covered with plenty of water.
• After it has finished boiling, place the pot under running cold water. When the can is cold, open it and you will see that the milk has become thick and brown.
• Follow the steps above: "Making the oblea.".

HONDURAN BALEADAS

Steps:

• Mix flour, water, vegetable oil, egg, and salt in a large bowl; knead until dough is smooth and no longer sticky.
• Form the dough into 8 golf ball-sized balls. Cover and let rest, about 20 minutes.
• Stretch each ball of dough into a thick tortilla.
• Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side.
• Layer refried beans, avocado, and queso fresco over tortillas. Drizzle crema on top; fold tortillas in half over filling.

OBLEAS - BUTTER COOKIES WITH DULCE DE LECHE

Steps:

• In the bowl of a standing mixer, beat the butter until light and very fluffy. Add the vanilla.
• Sift together the flour, sugar, and salt. Slowly beat into the butter. The dough should be silky soft, but not sticky; if it sticks, work in a little more flour. Divide the dough into 4 parts and shape into flattened disks. Chill for 1 hour.
• Preheat the oven to 350°F.
• Place a piece of dough between 2 sheets of waxed paper or parchment paper and roll out to less than 1/8 inch thick - as thin as you can make it and still be able to handle the dough. (If the dough because sticky at any time, refrigerate it and work on another piece). Chill the dough again.
• Peel off the top layer of paper and turn the dough upside down onto a lightly greased cookie sheet. With a sharp metal cutter, cut into 2 inch circles, leaving 1/2-inch between the cookies. Peel away the excess dough, form it into a disk and chill. Chill the cookies on the sheet for 10 minutes, then bake until lightly browned around the edges, 12 - 14 minutes. Cool on a rack.
• Roll and bake the remaining dough, including all scraps.
• When cool, sandwich two cookies together with a layer of dulce de leche.
• Variations: *Filled cookies may be dipped in melted bittersweet chocolate. Or drizzled with melted chocolate. *Dust the cookies with a little confectioners' sugar or cocoa powder. *Add a pinch of ground cinnamon or ground anise to the dough. *To make these cookies the traditional way, with cajeta, substitute half canned goat's milk in the Dulce de Leche recipe. Canned goat's milk may be found in your market next to the evaporated and condensed milk.