A vanilla bean pod or cinamon stick can be added to the dulce de leche while simmering to add flavor (remove before spreading on obleas). Substituting raw sugar for white sugar has a similar effect. Sometimes finely ground espresso beans, cloves, or cinamon are sprinkled on the dulce de leche. As a syrup (cooked for only about an hour and a half) dulce de leche is good on ice cream or crepes. A sligtly thicker version is often spread on toast. The Colombian version is called Arequipe and is also quite good; it can be found at http://recipes.epicurean.com/recipe/13080/arequipe.html (that recipe also mentions a frequent shortcut--boiling condensed milk in the can--which can also be used on obleas).


  • Dulce de Leche (filling):
  • 2 quarts whole (cow) milk
  • 2 quarts goat milk (an additional 2 quarts whole milk can be substituted. Goat/cow milk ratio can vary)
  • 2 cups sugar
  • 1/2 tsp baking soda
  • 1 tb water
  • Obleas:
  • 16 tb (2 sticks) unsalted butter
  • 1 tsp vanilla
  • 2 1/3 cup flour
  • 1 cup sifted confectioners' sugar
  • 1/4 tsp fine salt
  • parchment paper
  • optional: vanilla bean pod, cinamon stick, espresso or coffee beans, cloves (see comments)


I a heavy bottom pan or double-boiler combine milk and sugar. Bring slowly to a simmer, stirring constantly (be careful not to scorch the milk).

Dissolve the baking soda in i tb water. Remove milk/sugar from heat and stir in baking soda, then return to heat. Simmer while stirring occasionally until the mixture turns carmel brown and acheivs desired consistancy, 4-5 hours.

While the dulce de leche is reducing, make the Obleas. Beat butter until light and fluffy, Stir in vanilla.

In another bowl, sift together flour, sugar, and salt. Slowly beat in the butter mixture. The dough should be soft but not sticky; if sticky, work in more flour. Make dough into about 4 flattened disks; chill for an hour.

Sandwich a peice of dough between 2 sheets of waxed or parchment paper and roll as thin as you can handle--ideally less than 1/8 inch thick. Turn the dough onto a greased cookie sheet and cut into desired shapes, traditionally 2-inch circles. Obleas should be about 1/2 an inch from each other. (Form excess dough into a flat disk and re-chill).

Chill obleas on sheet for 10 minutes, then bake at 350 degrees until lightly browned around edges; this will vary by shape and thickness but genereally takes 12-14 minutes. Cool on a rack. Repeat with all dough.

When cool, spread the dulce de leche on the obleas; these are popular both open-face and sandwiched.

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Submitted 10/29/06.
Submitted By: Kyra Klossner

Dulce de Leche on Obleas