Starinske Oblande sa Čokoladom i Orasima
Старинске обланде са чоколадом и орасима·(stah-RIN-skeh oh-BLAHN-deh sah cho-ko-LAH-dom ee oh-RAH-see-mah)
Slatkiši: Celebration Sweets
If there is a scent that universally triggers the feeling of a Balkan celebration, it is milk and sugar slowly turning to caramel on a stovetop. Oblande isn't some high-patisserie gimmick; it is the ultimate expression of rustic, grandmotherly love. A true starinski (old-fashioned) filling demands patience, not shortcuts, requiring a slow, two-hour reduction until it hits a deep, dulce de leche-like perfection. Press it overnight, slice it thin, and taste exactly what home is supposed to be.
Ingredients
- whole milk1 l
- granulated sugar3 cup
- unsalted butter250 g
- dark baking chocolate or semi-sweet chocolate chips5 1/2 oz
- English walnuts2 cup
- large tort wafer sheets150 g
Method
- 01
Simmer the milk and sugar to a slow caramel.
Combine the milk and sugar in a large, heavy-bottomed pot over medium heat until dissolved, then drop to a gentle simmer for 1 1/2 to 2 hours, stirring more frequently as it reduces by half to a thick, golden caramel.
- 02
Melt in the fats and chocolate.
Pull the pot off the heat and immediately stir in the cubed butter and chocolate until glossy, then fold in the ground walnuts.
- 03
Beat out the steam for exactly two minutes.
Vigorously whisk the filling in the pot to release trapped steam, ensuring the moisture doesn't transfer to your delicate wafers and turn them soggy.
- 04
Cool the filling until lukewarm.
Aim for a thick, spreadable paste; spreading it piping hot will melt the wafers, while waiting until it's completely cold will cause them to tear.
- 05
Layer the wafers on their rough side.
Place your first wafer flat side down and spread a quarter of the filling over the deeper, rough square divots, repeating until you cap it with the final wafer flat side up.
- 06
Press overnight.
Wrap the assembly tightly in plastic, place a heavy cutting board or cookbooks on top, and leave it in a cool spot for at least 6 hours to bond the layers together.
- 07
Trim and slice with a cold blade.
Use a sharp, thin, cold knife to trim the edges, then cut the block into neat diamonds or rectangles just before serving.
Notes
The weeknight shortcut.
If you lack two hours to stir milk on a Tuesday night, boil the milk and sugar for 15 minutes, stir in the chocolate, butter, and walnuts, then add 2 1/2 cups of crushed Graham crackers to instantly thicken the hot liquid before assembling.
Buy an extra pack of wafers.
Wafers are incredibly fragile and frequently break in transit, so having an extra package ensures you have pristine sheets for the critical top and bottom layers.
From Cook Balkan in America.