At least, that’s the closest translation. Oblatne, or Chocolate Wafers, are a staple in the Balkan dessert kitchen.
Once complete it is more of a wafer cake but cut into squares or triangles that resemble wafers. Not only are these yummy, but they are also super easy and require no bake, making them perfect for kids and any holiday!
The filling
Oblatne filling is really more of a paste, with a thicker consistency than crème or icing. Our thickening agent here are actually more wafers. I typically use ground plasma cookies, but you can use shortbread, le petit cookies, or Nilla wafers- something that does not have a particular taste and will not take away from the chocolate. We make the chocolate paste simply with milk, sugar, butter, and chocolate chips. There are no special ingredients that go into the paste but boiling it slowly and gradually working in your ground cookies is the secret that makes the chocolate taste so much better than any store-bought wafer you’ve tried.
Pro tips
- The cookies you grind should be hard, European biscuits and not soft cookies like a traditional sugar cookie. Nilla wafer cookies would be fine. This is important for thickening properly
- There really is no alternative for the Tort Wafers needed. Fortunately, they are inexpensive, but I highly recommend purchasing them and not working with an alternative for the wafer base
- Practice patience and let your final cake set overnight. This allows the paste and wafers to stick together properly. While taste will not be compromised if you cut it within a couple of hours, your wafers will likely begin to come apart
- Refrigerated these can last quite a while, ~10 days or so, but do store them in an airtight container to make sure they stay as crisp as day 1
- Get creative! While we have the traditional chocolate fill here, you can try with white chocolate, dulce de leche, or even a Fanta version I will be sharing very soon 😉
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CHOCOLATE WAFERS
INGREDIENTS
- 1 Pack of Tort Wafers (available on Amazon and eBay)
- 600 ml milk
- 2 cups sugar
- 2 packs of vanilla sugar or 1 teaspoon of vanilla extract
- 1 cup unsalted butter
- 1 cup of chocolate chips
- 6 cups ground vanilla wafers or Petite Beurre biscuits
INSTRUCTIONS
- Pour the milk in a medium saucepan. Add sugar and vanilla. Bring to boil
- Add in butter and chocolate and stir until melted. Remove from heat.
- Gradually add the ground cookies to your mixture to thicken.
- Let it cool for 15 minutes before filling the wafers sheets.
- There are five sheets, so you need to divide filling in four and place the filling over each wafer sheet. Layer one wafer sheet, cover with 1/4 of the filling and repeat for remaining wafer sheets.
- Cover your wafer cake with foil and place something heavy over the foil (a book or cutting board works). Allow to stick together for about 3 hours. Leave in refrigerator overnight.
- Cut in squares or triangles to serve.
Mina Banjac’s goal is simple- create delicious, beautiful, and authentic food. Her passion started as a young child, in her native Sarajevo, Bosnia, watching her grandmother bake. “A handful of this” and “a pinch of that” would lead to a life and wonderful journey of perfecting these recipes. To learn more about Mina visit; Minas Bakery – Create delicious, beautiful, and authentic food.
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