I found this recipe for Oblatne in an unusual way. At my current company, our colleagues submitted recipes to an international e-cookbook. And with each recipe there was a story behind it. This recipe for Oblatne, posted by my colleague Sylvia Rodrigues in Australia, caught my attention. It originally comes from Croatia. She shared that her mom used to make oblatne for their family, and it was one of her dad’s favourites. Now she makes it herself. I sent her a note to ask if I could make it and post it to my blog and she kindly agreed. Thank you Sylvia! We loved the sweet treat.
Although I generally followed the recipe, I made a couple of modifications. First, I halved the recipe since I was not sure we could eat the full amount in a short time. There are raw eggs so I kept them in the refrigerator after leaving them overnight under heavy books. Next, I substituted pecans for the walnuts, since I have an intolerance to walnuts. The modified end result looked and tasted beautiful! I remember the baked goods in Croatia being very delicious, but I don’t think I tried this exact dessert. I will look out for it next time!
125g unsalted butter, softened at room temperature
100g caster sugar
50g ground walnuts (substituted pecans)
45g dark cooking chocolate
2 egg yolks
2 1/2 Tbsp milk
1 large or 2 smaller (60g each) packets 15 x 15 cm wafers
First in a large bowl, beat the butter & sugar until well combined. The mixture should be light and fluffy.
Next, melt the chocolate in a small bowl in the microwave using low heat.
Heat the milk in the microwave for 30 seconds. Then add the ground walnuts or pecans. Mix lightly to combine.
Add melted chocolate, nut mixture and egg yolks to the butter and sugar mixture. Then use a hand mixer on low speed or a whisk to mix until ingredients are combined.
Prepare one wafer sheet with the smaller patterned side facing up. Spoon enough mixture to fill and spread evenly (a thin layer will do). Continue to layer with wafers. Finally, face the top layer with the larger patterned side up. Cover with cling film (plastic wrap) and weigh down with something heavy for 24 hours. When flat and softened, cut into squares or diamond shapes and enjoy!
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