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SPORCAMUSS: CRISPY PUFF PASTRY WITH CUSTARD CREAM (SERVE HOT!!!)

Sporcamuss also known as Sporcamusi or Stusciamuss , are typical sweets of Apulian cuisine ; they are two small squares of crispy puff pastry that enclose a soft filling of Custard or Diplomatic Cream; finally dusted with powdered sugar they are served hot and get the funny name because when you bite into them it is impossible not to get your mouth dirty, which in Salento dialect is called “o muss” hence “sporcamuss” !


SPORCAMUSS: CRISPY PUFF PASTRY

CRISPY PUFF PASTRY WITH CUSTARD CREAM (SERVE HOT!!!)
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert, Italian Cookies
Servings 24 Pastries

Ingredients
  

Pastry

  • 17.75 oz Puff Pastry
  • Icing Sugar
  • 1 Egg Yolk

Custard

  • 200 ml Fresh Cream
  • 300 ml Milk
  • 1 tsp Vanilla Extract
  • 2 Whole Eggs
  • 1/4 cup Flour
  • 1/2 cup Granulated Sugar
  • 3 Tbsp Granulated Sugar
  • pinch Salt

Instructions
 

  • Preheat the oven to 360 F.
  • Spread the dough on a floured surface until it reaches a thickness of about 0.31 inches. You can also use the already spread and rolled one.
  • Make small squares of about 2.36/2.75 inches per side.
  • Place the pastry squares on a baking sheet with parchment paper and lightly brush the yolk on the surface, to prevent them from burning quickly.
  • Bake with the oven on only at the base for about 15-20 minutes, until the squares are inflated and peeled.
  • Just before taking them out of the oven, light the oven above to make them brown on the surface.
  • Remove from the oven and let it cool completely.
  • While the dough squares cool, prepare the custard.
  • Heat the milk, cream and vanilla in a saucepan and bring to a boil almost.
  • In another saucepan, beat the eggs with the sugar and a pinch of salt and add the sifted flour.
  • Stir a little and add the milk with the cream all at once, letting it filter through a sieve. Put everything on a low heat and stir constantly with the whisk, until it has thickened.
  • Ten minutes before serving, gently open the pastry squares in half and fill with custard.
  • Reheat for another 5 minutes in the oven and serve the very hot sporcamusi sprinkled with icing sugar.
Keyword italian dessert, pastries
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