Sporcamuss, a delicious flakey Pastry filled with a tasty Italian Cream then dusted with Icing Sugar. A fast and easy Dessert everyone will love.
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 cut in 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. 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!
- 1 roll pre-made puff pastry
- 3/4 cup milk 172 1/2 grams
- 3/4 cup cream whipping or whole crea(172 1/2 grams
- 4 egg yolks
- 1/2 cup sugar 112 1/2 grams
- 1/2 teaspoon vanilla 2 1/2 grams
- 2 1/2 tablespoons flour 11.7 grams
First Prepare 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 mixturand refrigerate at least 3 hours.
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!