Sporcamuss

Name: Sporcamuss
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 20
Ingredients: Puff pastry (rectangular) 8.1 oz; Egg yolks 1; Whole milk 1 ¼ cup; Fresh liquid cream 0.833 cup; Sugar 0.85 cup; Eggs (about 1) 1.9 oz; Egg yolks (about 2) 2 tbsp; Cornstarch ¼ cup; Vanilla bean 1; Powdered sugar to taste

it es de br fr

154

Calories per serving

Vegetarian

Energy Kcal 154
Carbohydrates g 17.9
of which sugars g 11.2
Protein g 2.2
Fats g 8.2
of which saturated fat g 3.65
Fiber g 0.2
Cholesterol mg 54
Sodium mg 69

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 20
Cost: Low

PRESENTATION

Sporcamuss brings a real taste of Puglia right to your table—super tasty—and it's hard not to get excited about it. These little Italian cream-filled pastries are famous for their crispy puff pastry and soft, warm filling.

The name "sporcamuss" comes from the Puglian dialect, literally meaning "dirty mouth" because, honestly, the powdered sugar and creamy filling almost guarantee you'll end up with a little mess. But that's half the fun! Locals in southern Italy, especially around Bari, love making these for a quick treat. You'll see them pop up at family gatherings or even just as a sweet snack after dinner.

There's something sweet and inviting about biting into a hot Puglian dessert—pretty simple—where the puff pastry with custard is still a little gooey and the sugar on top melts into the cracks. A real Puglian grandma might sneak in some jam or slices of strawberries, but the classic way is always with thick, rich crema pasticcera inside.

In Puglia, tradition keeps things simple, and that's exactly what makes these easy Italian pastries so popular. No fancy tricks—just good ingredients—and serving them warm to get that tender and moist texture everyone loves. The contrast of the crispy layers outside and the creamy filling inside really stands out when they're fresh from the oven. Sometimes people use a special diplomatic cream (a mix of pastry cream and whipped cream) or add a bit of fruit for a twist, but you cannot go wrong with the classic.

Folks say the best part is sharing. And look, these Italian pastries tend to disappear fast, leaving everyone with a little powdered sugar on their lips. Anyone who's into homemade Italian desserts or wants something that feels both traditional and a bit fun will love giving sporcamuss a try. It's a golden treat that's great for enjoying with friends or family, capturing that down-to-earth spirit that makes Apulian sweets so easy to love. Whether for a cozy night in or a festive gathering, these pastries are sure to bring joy and a touch of Puglian magic to your day.

INGREDIENTS

154

Calories per serving

Ingredients for 20 puff pastries: Puff pastry 8.1 oz (230 g) - (rectangular); Egg yolks 1

for the custard: Whole milk 1 ¼ cup (300 g); Fresh liquid cream 0.833 cup (200 g); Sugar 0.85 cup (170 g); Eggs 1.9 oz (55 g) - (about 1); Egg yolks 2 tbsp (30 g) - (about 2); Cornstarch ¼ cup (30 g); Vanilla bean 1

for decoration: Powdered sugar to taste

Preparation

How to prepare Sporcamuss

To prepare the sporcamuss, start by making the custard: pour the egg yolks 1, the whole egg 2, sugar, and vanilla seeds 3 into a saucepan (keep the pod aside).

Work with a whisk 4 until you get a homogeneous mixture, then add the starch 5 and whisk again. At this point, pour milk and cream into a saucepan 6,

add the previously emptied vanilla pod 7 and bring to a simmer. As soon as it starts to boil, transfer the milk and cream into the saucepan with the egg and sugar mixture, stirring constantly with a whisk 8. Place the saucepan on the stove 9

and cook until thickened: it will take about 4-5 minutes 10. At this point, transfer the cream to a low, wide baking dish 11, let it cool slightly, then cover with cling film in contact 12 and place in the refrigerator.

Unroll the puff pastry and make strips 2.5 inches wide, first horizontally 13, then vertically 14, to obtain 20 squares of 2.5x2.5 inches 15.

Transfer them gradually onto a baking sheet lined with parchment paper 16, spacing them apart. Beat an egg yolk in a bowl 17 and use it to brush the surface of the squares 18.

At this point 19, bake in a preheated static oven at 350°F on the center rack for 10 minutes, until nicely golden. Then remove from the oven 20 and let cool. In the meantime, take the cream, work it for a few moments with a whisk, and transfer it to a piping bag with a 10 mm plain nozzle 21.

Cut the first puff pastry square, dividing it in half like a sandwich 22. Fill the base with custard 23, close it with the top part 34

and transfer again onto a baking sheet lined with parchment paper 25. Return to a preheated static oven at 200°F for about 5 minutes. Then remove and dust with powdered sugar 26; serve your sporcamuss very hot 27!