Directions:
In a bowl put the flour, sugar and cinnamon, mix, add the butter at room temperature (not melted) and the 3 tablespoons of Philadelphia cream cheese, knead, add vanilla, and egg, mix at this point the dough is almost ready, we will only add milk needed to knead until you get a manageable dough, let rest about 5 to 10 minutes, heat a comal, keep at medium temperature (not high because they burn soon and remain raw medium) Extend a large tortilla and use a cup as a cookie cutter, or extend one by one with the roller or tortilla maker, cook until they take golden color, this type of gordita is soft when this just out and will be with an exquisite taste to cheese cake, I love the result, when they cool are harder, but you can put a few seconds in the microwave and remain as fresh out, at home we ate them with butter on top. Recipe that I share with you with a lot of love as always your friend Erika M Vazquez Sabinense from heart.
Enjoy !!