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 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!
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
- Coffee Pastry Cream
- 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
- 1 roll pre-made puff pastry
- 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)
- 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 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!
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Updated from August 4, 2016.
Tina Poulson says
Thank you for this recipe and all the recipes on the site. I was lucky enough to spend some time in Italy years ago and I adore the food. These days I am housebound and spend my days hoping to recreate the deliciousness that I’ve experienced in my various travels. Your instructions are perfect for me and I had such a success with the Italian pastry cream! I didn’t have double cream available so made it with whole milk and cornflour. There’s a custard brand here in the UK called Ambrosia, which I normally use and with the whole milk, mine tasted almost exactly the same. As my partner loves ambrosia, he was very impressed.
I am hoping to make these pastries for my brother’s birthday, but I found my pastry cream wasn’t quite thick enough. Would the double cream and all purpose flour instead of cornflour fix this?
Hi Tina, thanks so much, so glad you had success, and yes nothing like the food in Italy. To make the pastry cream you will definitely need to add double cream and plain flour. Let me know how it goes. Take care!
Tina Poulson says
Hi Rosemary – thank you so much for getting back to me. I tried the recipe again yesterday with all the right ingredients and it worked like a dream! I am still a bit ‘gob-smacked’ (amazed) that I managed to create something so delicious and reminiscent of Italy in my own kitchen. I gave them to my extended family last night and they were very impressed and happy.
Thank you for giving me some confidence in my own abilities – I’ve always been a nervous cook and I was so proud of my sporcamuss.
Hi Tina, thanks so much, so glad you and your family enjoyed it. And good for you, it just takes practice. Take care!
I just made a custard, so I’m sure I can make this! Thanks for sharing, I can’t wait to make this! Your site has a lot of yummy recipes!! ❤️
Hi June, thanks so much, I hope you enjoy them. Take care and have a wonderful weekend!
Donna Hutchinson says
Hi. How far ahead can I make the pastry cream? Can I make it tonight and fill the pastries tomorrow?
I have made these several times already, but not on different days.
Hi Donna, yes you can make it ahead of time. It can last 3-5 days in the fridge. Hope that helps. Take care!
I made a lot of vol-au-vent cases and saved the centre cut-outs. They cooked up as small puffs, so I am going to try piping this cream into them. Sounds so yummy 😋
Hi Jenny, thanks let me know how it goes. Take care, have a great week.