Gorditas de Nata are a delectable Mexican pastry that hails from various regions across the country. These pastries are adored for their fluffy and tender texture, with a hint of sweetness that makes them irresistible.
The term “nata” refers to the cream or skim that forms on the surface of boiled milk, which is a key ingredient in this recipe. Gorditas de Nata are made from a simple dough mixture consisting of flour, sugar, baking powder, and the aforementioned nata. The dough is then shaped into small rounds and deep-fried until they achieve a golden brown color and a slightly crispy exterior.
Once cooked, Gorditas de Nata are often split open and filled with sweet fillings such as caramel, jam, or dulce de leche, though they are also delicious when enjoyed plain or dusted with powdered sugar. These pastries are a popular treat enjoyed during breakfast, as a snack, or as a dessert, and they showcase the rich culinary heritage and creativity of Mexican baking.
Estimated Duration
Immerse yourself in the joy of baking Gorditas de Nata with a preparation time of approximately 1 hour. This includes mixing, shaping, and baking these delectable pastries.
Nutrition Facts
Gorditas de Nata bring a touch of sweetness to your day, offering a satisfying treat with the rich goodness of clotted cream. While they’re not the lightest option, these pastries are perfect for those occasional moments of indulgence.
Equipment Required
Before embarking on the sweet journey of Gorditas de Nata, ensure you have the following equipment:
- Mixing bowls
- Baking sheet
- Rolling pin
- Cookie cutter or glass for shaping
- Oven
Ingredients
Gather these simple yet delightful ingredients for a batch of Gorditas de Nata:
- 2 cups all-purpose flour
- 1 cup clotted cream (nata)
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dough: In a mixing bowl, combine the clotted cream, sugar, and vanilla extract. Mix until well incorporated. In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. If the dough is too sticky, you can add a bit more flour.
- Shape the Gorditas: On a floured surface, roll out the dough to a thickness of about 1/2 inch. Use a cookie cutter or the rim of a glass to cut out small rounds.
- Bake the Pastries: Place the rounds on the prepared baking sheet and bake in the preheated oven for approximately 12-15 minutes or until the edges are lightly golden.
- Cool and Dust: Allow the Gorditas de Nata to cool on a wire rack. If desired, dust them with powdered sugar for a sweet finishing touch.
- Serve and Enjoy: Indulge in the sweet simplicity of Gorditas de Nata. These pastries are perfect with a cup of coffee or as a delightful treat on their own.
Tips and Advice
- Experiment with flavored clotted cream for a unique twist. Chocolate or cinnamon-infused clotted cream can add extra depth to the flavor.
- If you don’t have clotted cream, you can make a substitute by mixing equal parts heavy cream and sour cream and allowing it to thicken in the refrigerator.
Enjoy with these Side Dishes
Gorditas de Nata are delightful on their own but can be paired with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a decadent dessert.
Storage Options
Store any leftover Gorditas de Nata in an airtight container at room temperature. They can be enjoyed for a day or two but are best when fresh.
Ingredient Substitutes
If clotted cream is not available, you can try using mascarpone or a rich, thick cream as a substitute. Keep in mind that the flavor and texture may vary slightly.
Popular Alternatives to this Dish
Explore more Mexican sweet treats like Conchas, Gorditas or Tres Leches Cake for a diverse and delightful dessert experience. Each offers a unique take on the sweet traditions of Mexico.
