Colombian
⭐ Highly Rated
25 minmedium
ColombianDessert
Recipe Story
origins & traditionsObleas are beloved Colombian street desserts featuring paper-thin, crispy wafer cookies that serve as the perfect vessel for an array of sweet toppings. This version showcases dulce de mora, a luscious blackberry preserve that brings vibrant color and natural fruit flavor to these delicate treats. The addition of soft cheese creates a delightful sweet-and-savory contrast that is quintessentially Colombian. Often enjoyed as an afternoon snack or casual dessert, obleas are a nostalgic favorite found at street vendors throughout Colombia. The wafers are incredibly light and crispy, providing satisfying texture against the smooth, jammy filling. This simple yet irresistible combination has been enjoyed for generations and represents the approachable, joyful nature of Colombian sweets.
Instructions
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Prepare your work surface by laying out all the oblea wafer cookies. You will need 8 wafers total (4 for bottoms, 4 for tops).
In a small saucepan over low heat, gently warm the blackberry jam for 2-3 minutes, stirring occasionally until it becomes slightly more spreadable. Remove from heat and let cool for 1 minute.
Place 4 wafer cookies on a clean surface with the smooth side facing up. These will be your bottom layers.
Spread approximately 2-3 tablespoons of the warmed blackberry jam evenly over each bottom wafer, leaving a small border around the edges.
Crumble or thinly slice the cheese and distribute evenly over the jam layer on each wafer. Use about 1-2 tablespoons of cheese per oblea.
If desired, drizzle a small amount of honey over the cheese layer for extra sweetness (about 1 teaspoon per oblea).
Carefully place the remaining 4 wafers on top of each filled bottom wafer, pressing down very gently to create a sandwich. Be careful not to press too hard as the wafers are delicate and can break easily.
Serve immediately while the wafers are still crispy, or wrap individually in parchment paper if preparing ahead.
Obleas con Dulce de Mora
4.7 (30)
Crispy wafer cookies filled with sweet blackberry jam and topped with cheese, this traditional street food treat combines delicate crunch with fruity sweetness in every bite.
easy
15 min
4 servings
Ingredients
0 of 4 checked
Filling
- 1 1/2 cups Blackberry, as jam or preserve
- 6 tablespoons Cream Cheese, softened and crumbled
Topping
- 2 tablespoons Honey (optional)
Preparation
- 1 tablespoons Butter, for warming jam
Chef Tips
expert advice•Chef Notes: Oblea wafers can be found in Latin American grocery stores or online.
•They are extremely delicate, so handle with care to avoid breakage.
•Some regions of Colombia add condensed milk or arequipe (dulce de leche) for extra sweetness.
•For a richer version, add a thin layer of dulce de leche under the jam.
•These are best enjoyed fresh as the wafers will soften over time once filled.
•To make ahead, keep components separate and assemble just before serving.
Variations & Substitutions
make it your own•For variation, try using other Colombian fruit preserves like guava, strawberry, or fig.
•The traditional cheese used is queso blanco or fresh farmer cheese, but cream cheese works as a substitute.
•You can also add chopped nuts, shredded coconut, or chocolate chips for additional texture and flavor variations.
Storage & Reheating
keeping it freshStorage
Store unfilled oblea wafers in an airtight container at room temperature for up to 2 weeks. Once assembled, obleas are best consumed immediately. If you must store filled obleas, wrap each individually in parchment paper and store in an airtight container at room temperature for up to 4 hours. The wafers will begin to soften from the moisture in the filling. Store blackberry jam in the refrigerator for up to 2 weeks. Cheese should be kept refrigerated until ready to use.
Reheating
These are meant to be served at room temperature and do not require reheating. If the blackberry jam has been refrigerated, allow it to come to room temperature or gently warm it before assembling for easier spreading. Do not attempt to reheat assembled obleas as this will cause the delicate wafers to become soggy and lose their signature crispy texture.
