If you’ve ever walked through a Colombian street market, chances are you’ve seen a vendor stacking thin, round wafers and spreading a creamy caramel filling inside. That treat is called obleas with arequipe, and it’s one of the most beloved Colombian desserts. Think of them as Colombia’s answer to waffles—but lighter, crispier, and perfectly paired with rich caramel.
Today, I’m sharing not just the recipe but also the story and culture behind these sweet creations. Whether you’re a dessert lover, curious about Colombian cuisine, or someone who just can’t resist caramel, this guide is for you.
What Are Obleas?
Obleas are paper-thin wafers, similar to a delicate waffle cone but shaped into large circles. They’re crisp, lightly sweet, and perfect for sandwiching a filling. Traditionally, Colombians spread them with arequipe colombiano—a luscious caramel made by slowly cooking sweetened milk.
In Colombia, obleas aren’t just food. They’re nostalgia on a plate. Kids grow up munching on them during school outings, families enjoy them after church, and travelers taste them at plazas filled with music and chatter.
The Heart of the Recipe: Arequipe
If obleas are the canvas, arequipe is the paint. Known in other countries as dulce de leche, this caramel has a depth of flavor that’s hard to resist. Slowly simmered milk and sugar transform into a golden spread that clings to the wafers like a sweet hug.
When you open a jar of arequipe, it’s like opening a doorway to Colombian sweets culture. Every spoonful tastes of patience and tradition. And while you can buy it ready-made, making it at home takes the experience to another level.
Colombian Obleas Recipe
Here’s a straightforward way to make Colombian obleas with arequipe in your own kitchen.
Ingredients:
- 10 store-bought obleas (you can find them online or in Latin grocery stores)
- 1 cup arequipe (homemade or store-bought)
- Optional toppings: shredded coconut, crushed nuts, chocolate sprinkles, fresh fruit, or grated cheese
Homemade Arequipe (optional):
- 1 can sweetened condensed milk
- 1 tablespoon butter
- Pinch of salt
Instructions:
- Prepare the arequipe:
- Pour the condensed milk into a saucepan.
- Cook on low heat, stirring constantly, until it thickens and turns a golden caramel color. This may take 30–40 minutes. Add butter and a pinch of salt at the end. Let it cool.
- Assemble the obleas:
- Place one wafer flat on a plate.
- Spread a generous layer of arequipe over it.
- Add optional toppings like coconut, nuts, or even a sprinkle of lime zest for a bright twist (yes, Colombians love experimenting).
- Top with a second wafer to form a sandwich.
- Enjoy immediately:
- Obleas are best eaten right after assembly, when the wafers are still crisp and the filling soft.
Variations Across Latin America
While obleas with caramel are iconic in Colombia, other countries have their own spin. In El Salvador, they’re sometimes eaten with honey or fruit. In Mexico, cajeta (goat’s milk caramel) replaces arequipe. Each version carries local flair, making obleas a shared language of Latin food.
Obleas and Colombian Culture
Eating an oblea isn’t just about dessert—it’s about community. Street vendors pile up their wafers next to jars of caramel, jam, and cheese, inviting you to customize your treat. Some people even add whipped cream or berries, while others stick to the traditional Colombian pastry version with caramel and coconut.
This dessert often pops up alongside other Colombian dishes like empanadas, arepas, or tamales at food festivals. If you’ve ever browsed pictures of Colombian food, you’ve likely spotted stacks of obleas tempting passersby.
Tips for Making Obleas at Home
- No wafers? Use thin waffles or even rice papers for a fun alternative.
- Pair it well: Obleas taste heavenly with a cup of Colombian coffee. The bitterness of the brew balances the sweetness perfectly.
- Get creative: Try layering fresh fruit slices inside—like bananas, strawberries, or mango.
- Serving idea: Cut them into halves or quarters for bite-sized snacks at a party.
Why You’ll Love This Recipe
There’s a reason obleas with caramel have lasted through generations in Colombia. They’re easy to make, fun to customize, and always a hit at gatherings. Plus, they bridge cultures. Bite into one, and you’re tasting the sweetness of Colombia itself.
Final Bite
Making Colombian obleas with arequipe is like bringing a piece of Bogotá or Medellín into your kitchen. They’re quick, nostalgic, and endlessly adaptable. If you’re looking to explore Colombian desserts or want to expand your repertoire of Colombian snacks, this recipe is the perfect place to start.
So go ahead—grab some wafers, whip up caramel, and let Colombia’s sweetness brighten your day.
Colombian Obleas with Arequipe
Ingredients
Method
- Pour the sweetened condensed milk into a heavy-bottomed saucepan.
- Cook over low heat, stirring nonstop with a wooden spoon.
- After about 30–40 minutes, the milk will turn into a thick golden caramel.
- Stir in butter and a pinch of salt. Let it cool to room temperature.
- Place one wafer flat on a plate.
- Spread a thick layer of arequipe evenly over it.
- Add any toppings you like—coconut, nuts, or fruit slices.
- Place a second wafer on top to make a sandwich.
- Eat right away while the wafers are still crisp.
- Pair with Colombian coffee for the best experience.
Notes
- If you can’t find oblea wafers, you can swap in very thin waffles or rice paper. They won’t taste exactly the same, but they work in a pinch.
- Always assemble just before serving. The wafers soften quickly once filled with caramel.
- Store leftover arequipe in a sealed jar in the fridge for up to 2 weeks.
FAQs About Colombian Obleas
1. What does “arequipe” mean?
Arequipe is the Colombian term for caramelized milk spread, similar to dulce de leche.
2. Where can I buy obleas?
Look in Latin grocery stores or order them online. Some Colombian bakeries sell them fresh.
3. Can I make obleas at home?
It’s tricky because they require special equipment to press the wafers thin. Store-bought is the easiest option.
4. Are obleas part of a typical Colombian breakfast?
They’re more of a snack or dessert, but Colombians sometimes enjoy them with morning coffee.
5. Can I use dulce de leche instead of arequipe?
Yes! While Colombians call it arequipe, other Latin regions call it dulce de leche. They’re nearly the same.
6. Are obleas considered Colombian pastries or Colombian snacks?
Both! They’re light enough to snack on but sweet enough to count as a pastry.
7. How do Colombians usually serve obleas?
Street-style: with arequipe, coconut, and sometimes grated cheese. Each vendor has their own twist.
