Sporcamuss alla crema
Flaky delicacy from Puglia!

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Sporcamuss alla crema

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Ingredients

Adjust Servings:
1 roll Puff pastry
175 g Milk
175 g Cream
4 Egg yolks
110 g Caster sugar
1/2 tsp Vanilla powder
20 g Plain flour
Cuisine:

Ingredients

Directions

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If you love Italian pastry cream, you have to try sporcamuss. Sporcamuss is a traditional recipe from Bari in Southern Italy. It’s very easy to make at home by yourself with very few ingredients. The name comes from the local dialect, “sporcamuss” means “get your mouth dirty” because this dessert is filled with cream, so when you take the first bite, inevitably the cream comes out and you will get your mouth dirty. You can’t eat one of these without getting some on your face!

Sporcamuss alla crema
Sporcamuss alla crema

All you have to do is buy some pre-made puff pastry, roll it out and cut it into 12 equal or almost equal squares. Preheat the oven to 180°C.

Puncture the squares with a fork, sprinkle each square with some sugar and bake them for about 20 minutes or until they are puffy and lightly golden. Let them cool, slice each square down the middle to make two parts, top and bottom.

In a medium pot, heat the milk and cream, but do not let it boil. Remove from heat and let it cool.

In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place the pot on low heat, add warm milk/cream. Keep whisking continuously until it thickens. Pour it in a glass bowl, cover with cling film (make sure the film touches the cream mixture) and refrigerate for at least 3 hours.

Remove the pastry cream from the refrigerator, place in piping bag or use a spoon to fill the squares and then top with remaining squares, dust with powdered sugar and serve.

If you would like to eat them warm then pre-heat the oven to 180°C and heat for approximately 2-4 minutes. We ate them unheated and they were delicious. Enjoy and don’t forget a napkin or two!

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