Gorditas de Nata (Griddled Cream Pastries)
Why this recipe works
- Tender, rich crumb: Cream, milk, butter and egg give the dough a soft texture and a rounded dairy richness without needing yeast.
- Griddled finish: Cooking the rounds in a dry pan gives them golden spots and a gentle crust while keeping the centre soft.
- Simple dough handling: A short rest makes the slightly tacky dough easier to roll, cut and cook evenly.
Get the most out of this recipe
Timing notes
- Do not skip the short rest: Resting the dough lets the flour hydrate, which makes it easier to roll and helps the gorditas cook through more evenly.
- Best served warm: Serve soon after griddling, when the outside is lightly crisp and the centre is still soft.
Texture tips
- Keep the dough tender: Mix only until the dough comes together; overworking can make the pastries tougher rather than soft and cakey.
- Cook in a dry pan: Avoid adding fat to the pan, as the dough already contains butter and cream and should griddle rather than fry.
Common mistakes
- Using too much heat: High heat can brown the outside before the centre is cooked. Keep the pan at medium-low and adjust as needed between batches.
- Overworking the scraps: Re-roll scraps only once where possible, as repeated rolling can make the later rounds denser.
Make-ahead tips
- Make ahead for later: Cooked gorditas can be cooled completely and stored airtight, then refreshed in a dry pan until warmed through.
- Freeze after cooking: Freeze cooled gorditas in an airtight container, separating layers if needed, then reheat from chilled or thawed before dusting with sugar.
- Reheat gently: Warm them over low heat so the crumb softens again without the outside becoming too dark.
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Ingredients
Instructions
- In a mixing bowl, whisk together the plain flour, baking powder, fine sea salt and 40 g of the caster sugar. Add the unsalted butter and rub it in with your fingertips until the mixture looks like fine crumbs.
- In a small bowl, whisk the cream, whole milk and egg until smooth. Pour into the flour mixture and mix just until a soft, slightly tacky dough forms; do not overwork it.
- Cover the dough and let it rest at room temperature for 10 minutes so the flour hydrates. This makes the gorditas easier to roll and helps them cook evenly.
- Lightly flour the work surface and roll the dough to about 1 cm thick. Cut into small rounds, re-rolling the scraps once if needed.
- Heat a dry frying pan over medium-low heat. Cook the rounds in batches for 3 to 4 minutes per side until golden with a few deeper brown spots and puffed slightly; adjust the heat so they do not scorch before cooking through.
- Serve warm, dusted with the remaining caster sugar. If you like, split them while warm and enjoy as-is, or with a little extra cream on the side.
Recipe notes
Tips
- Keep the pan at medium-low heat so the gorditas colour gradually and cook through without burning.
- If the dough feels sticky when rolling, dust the surface lightly with plain flour, using as little as possible to keep the pastries tender.
- Eggs should be fully cooked; serve the gorditas piping hot, especially for young children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace caster sugar with granulated sugar for a slightly crunchier finish when dusted.
- Replace cream with crème fraîche for a tangier flavour and slightly denser crumb.
- Replace whole milk with low-fat milk; the gorditas will be a little less rich but still tender.
Storage
- Refrigerate up to 2 days
- Cool completely, then store airtight. Reheat in a dry frying pan over low heat for 1 to 2 minutes per side, or in a 160°C (320°F) oven for 6 to 8 minutes until warmed through; dust with caster sugar just before serving.
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Recipe overview
- Servings: 4 servings
- Yield: gorditas de nata
- Total time: 45min (35min active)
- Difficulty: Medium
- Cuisine: Mexican
-
Allergens:
Eggs Gluten Milk Wheat
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