Sporcamuss

Sporcamuss are a typical dessert of the Apulian tradition, simple to prepare and very tasty. They are warm puff pastries, filled with custard cream, and dusted with powdered sugar. Here is the recipe to prepare Sporcamuss:

Ingredients

• 1 roll of rectangular puff pastry
• 250 ml of milk
• 2 egg yolks
• 50 g of granulated sugar
• 20 g of flour
• 1 sachet of vanillin or the seeds of a vanilla pod
• Icing sugar to taste

Preparation

1. Start by preparing the custard cream: bring the milk to a boil with the vanillin or vanilla seeds.
2. In a bowl, beat the egg yolks with the sugar until you get a light and fluffy mixture, then add the flour and mix until you get a smooth cream.
3. Slowly pour the hot milk over the yolk cream, stirring continuously.
4. Transfer the mixture back to the heat and let it thicken over a low flame, stirring continuously until the cream has thickened.
5. Once ready, transfer the cream to a bowl and cover it with cling film in contact to prevent it from forming a skin. Let it cool completely.
6. In the meantime, cut the puff pastry into squares of about 8 cm on each side.
7. Preheat the oven to 200° C and cook the squares of pastry for about 10 minutes or until they have puffed up and golden.
8. As soon as they come out of the oven, open the still hot puff pastry squares with a knife, as if they were sandwiches, and fill them with the custard cream.
9. Dust the Sporcamuss with plenty of icing sugar and serve them while still warm.

Curiosity

The name “Sporcamuss” literally means “mouth dirty” in the Apulian dialect, and is due to the fact that eating these treats often causes icing sugar to settle around the lips, literally “dirtying” the mouth of the eater.

They are perfect for a snack or a dessert at the end of the meal, especially when having guests over, as the taste experience is enhanced by the contrast of the warm pastry and the creamy interior. Have fun cooking and enjoy your meal!