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.

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.