Sporcamuss Italian Cream Filled Pastries
Sporcamuss, a delicious flakey Pastry filled with a tasty Italian Cream then dusted with powdered 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.
Recipe Ingredients
- Puff pastry – either store bought or homemade puff pastry
- Milk – whole or heavy milk
- Cream – heavy, whipping or whole cream with at least 30% fat content
- Egg yolks
- Sugar – granulated sugar
- Vanilla – vanilla extract
- Flour – all purpose flour
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 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 the delicious pastry cream. 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.
Substitutions
Rather then using the classic pastry cream you could use coffee pastry cream, lemon pastry cream or even chocolate pastry cream!
What are Sporcamuss?
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.
How to store Sporcumuss
Once the pastries are filled they really should be eaten immediately. The unfilled baked puff pastry can be stored in an airtight container at room temperature for 2-3 days. To recrisp the puff pastry reheat them in a 375F/190C oven for a few minutes. The pastry cream will keep for up to 3-4 days in an airtight container in the fridge.
More Recipes to Enjoy with Italian Pastry Cream
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!
Sporcamuss Italian Cream Filled Pastries
Ingredients
- 1 roll pre-made puff pastry (thawed if frozen)
PASTRY CREAM
- ¾ cup whole or heavy milk
- ¾ cup cream heavy, whipping or whole cream with at least 30% fat content
- 4 large egg yolks
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 2½ tablespoons all purpose flour
Instructions
PASTRY CREAM make it first
- 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 2-3 hours.
PUFF PASTRY SQUARES
- Pre-heat oven to 375F (190C)
- 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 350F and heat the puff pastry for approximately 2-4 minutes. We ate them unheated and they were delicious. Enjoy!
Notes
Nutrition
Updated from August 4, 2016.
Regarding the question of whether they’re better warm: I’ve made something very similar, but filled with lemon curd and custard, and my husband and I both preferred it cold.
Thanks Jessie.
Can you use this cream for piping cannolli?
Hi Rosemary, yes I think that would work out fine. Let me know how it goes.
Absolutely delicious! Would highly recommend.
Thanks Shannon, glad you enjoyed them. Take care.
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.
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.
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
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.
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.
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.
This looks amazing!! The cream filling is luscious! I need to make these! Pinning.
Thanks so much Thao. 🙂
Do you need plain or self raising flour to make the custard
Hi Sav just plain all purpose flour.
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!!
Hi Marisa, thanks so much Marisa, and yes Mom’s desserts are usually the best. 🙂
Hi, just curious…the flour doesn’t need to be cooked into the custard?
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.
Where do you buy prepared puff pastry.?
Hi Marilyn, if you are in North America then I think it is in the freezer section. Let it thaw first.
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
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.
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.
Hi Donna, sure just keep it in the fridge covered in plastic wrap and use it within 2-3 days.
I’ll definitely be making these. They look amazing. You can’t go wrong with puff pastry and your cream filing. Thanks for sharing.
Hi Ann, so easy and really good. Let me know what you think. Have a great week.
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.
Thanks Marisa, fast, easy and delicious. Enjoy. Have a great week.