Sporcamuss, a delicious flakey Pastry filled with a tasty Italian Cream then dusted with Icing Sugar. A fast and easy Dessert everyone will love.
Sporcamuss Italian Cream Filled Pastries
If you love Italian Pastry Cream especially a Cream made with a little milk and cream, instead of just milk, you are going to love this Amazing Italian Dessert.
A couple of months ago I made a very Traditional and Special Italian Dessert with Pastry Cream and since I made a lot more pastry cream then I needed, I certainly didn’t want to throw it out.
So I asked a friend of ours, who is a terrific cook if he had any good ideas. He told me about these fast and easy squares called Sporcamuss.
I decided they would be perfect for my extra Pastry Cream, and they were.
All I had to do was buy some pre-made puff pastry, roll it out and cut it into 12 equal or almost equal squares.
I then punctured the squares with a fork, sprinkled each square with some sugar and baked them for about 20 minutes or until they were puffy and lightly golden.
I let them cool, then each square I sliced down the middle to make two parts, top and bottom. I filled them, ok maybe I over filled them with this delicious Italian Cream Filling.
You know you can never get enough of this tasty Cream. I then placed the top square on the cream and gave them a good dusting of Icing Sugar.
So now I guess you are wondering what region Sporcamuss comes from and what it actually means. Well it is a dessert from the South of Italy, in Puglia.
Sporcamuss means dirty your mouth. So therefore, I am betting you can’t eat one of these without getting some on your face! Of course don’t forget a napkin or two!
Sporcamuss Italian Cream Filled Pastries
In Puglia just before serving they heat the squares up in a moderate oven for about three to five minutes (without the filling). They say they taste better. I don’t know mine were gone before I had a chance to even turn the oven on.
I will have to try that next time, I’m wondering how the Pastry Cream will hold up. If you happen to try them warmed up, let me know. Enjoy!
More Recipes to Enjoy with Italian Pastry Cream.
Italian Chocolate Pastry Cream Tiramisu
Pasticiotti Italian Cream Filled Pastry
10 Minute Homemade Puff Pastry
What you will need to make Sporcamuss!
Saucepans – This is the brand I use and I love them.
Whisks – I prefer to use stainless steel whisks. I have one in every size.
Dusting Wand – It wouldn’t be an Italian Dessert without a dusting of Powdered sugar.
Sporcamuss Italian Cream Filled Pastries
Ingredients
- 1 roll pre-made puff pastry
PASTRY CREAM
- 3/4 cup milk (172 1/2 grams)
- 3/4 cup cream (whipping or whole cream) (172 1/2 grams)
- 4 egg yolks
- 1/2 cup sugar (112 1/2 grams)
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons flour (19.5 grams)
Instructions
- First Prepare Pastry Cream.
PASTRY CREAM
- In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
- In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture)let sit for approximately 20 minutes then refrigerate for at least 3 hours.
PUFF PASTRY SQUARES
- Pre-heat oven to 350° (180° celsius)
- Cut puff pastry into 12 equal squares, puncture each square with a fork a few times, sprinkle with sugar and bake for approximately 20 minutes until puffy and lightly golden. Cool, then carefully, cut each square through the centre to make two parts (top and bottom).
- Remove Pastry Cream from the refrigerator, place in pastry bag or use a spoon to fill 12 squares and then top with remaining squares, dust with powdered sugar and serve. If you would like to eat them warm then pre-heat oven to 350° and heat for approximately 2-4 minutes. We ate them unheated and they were delicious. Enjoy!
Nutrition
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Updated from August 4, 2016.
Eileen says
Do I cover in plastic wrap while right from the stove and put it in the refrigerator or do I have to wait for it to cool first? Sounds silly but just want to be sure.
Rosemary says
Hi Eileen, after you have placed the pastry cream in the bowl, cover with plastic wrap, let it sit for about 20 minutes then refrigerate. (not silly at all) :). I hope you like it.
Diane says
Hello!
I am making these for Easter this weekend to go along with our homemade ravioli! Do they need to be refrigerated once you put them together? I’m thinking they will be ok out, being that you said you could warm them. They look sooooo delicious in the photo – I don’t think they will be around long enough to worry about it!! Ha!
Thank you for the recipe,
Diane
Rosemary says
Hi Diane, I actually meant to heat the squares without the filling, sorry I corrected that. I would actually fill them before serving, an hour or two would work. I left mine out at room temperature (but no more than a couple of hours) and they were fine. I hope you like them. Happy Easter.
Alicia says
How long are these good for? We are having an Italian themed potluck at work and I would love to bring these in but I would have to make them the night before. We only have access to an industrial microwave. Thank you in advance.
Rosemary says
Hi Alicia, what I would do is make the puff pastry and pastry cream the night before and fill them just before serving. Hope that helps.
Thao @ In Good Flavor says
This looks amazing!! The cream filling is luscious! I need to make these! Pinning.
Rosemary says
Thanks so much Thao. 🙂
Sav says
Do you need plain or self raising flour to make the custard
Rosemary says
Hi Sav just plain all purpose flour.
Marisa Franca @ All Our Way says
This looks amazing. I don’t usually do a lot of sweets but this would be right up my alley. Mamma made some desserts with cream – almost like a Napoleon but she didn’t have recipes or write anything down. Now, when I want to ask about these things my precious mamma is gone. I’m pinning!!
Rosemary says
Hi Marisa, thanks so much Marisa, and yes Mom’s desserts are usually the best. 🙂
Maggie says
Hi, just curious…the flour doesn’t need to be cooked into the custard?
Rosemary says
Hi Maggie, it is whisked into the yolks and sugar and then you add the milk/cream mixture and cook it all together. Stirring constantly until thickened.
Marilyn says
Where do you buy prepared puff pastry.?
Rosemary says
Hi Marilyn, if you are in North America then I think it is in the freezer section. Let it thaw first.
MARTHA GROPPI ENGLISH says
Love your recipes. Growing up in Chicago, an Italian bakery made Cannoli cake. Fantastic. I live inOK. NOW. Good luck in finding a bakery that will bake one. ? I am not adventuresome enough to try baking one. My grandparents were from a small Tuscan town called Fillecio.
Ciao
Rosemary says
Hi Martha thanks so much. I know what you mean about finding an Italian bakery in some places, so you will have to try it yourself ;). Have a great week.
Donna says
Thanks for posting this yummy looking dessert. I was wondering if the cream would be just as good if I made it the day before.
Rosemary says
Hi Donna, sure just keep it in the fridge covered in plastic wrap and use it within 2-3 days.
Ann says
I’ll definitely be making these. They look amazing. You can’t go wrong with puff pastry and your cream filing. Thanks for sharing.
Rosemary says
Hi Ann, so easy and really good. Let me know what you think. Have a great week.
Marisa Franca @ All Our Way says
WOW, Rosemary! Those look irresistibly good! I can imagine enjoying one, or two, or three with a cup of coffee. YUM! I will pin and make them ASAP. Thanks for sharing. Have a great weekend.
Rosemary says
Thanks Marisa, fast, easy and delicious. Enjoy. Have a great week.