Sporcamuss: the Apulian pastries, also known as Sporcamusi or Strusciamuss. This delicious dessert recipe is typical of the Bari area. They are double squares of puff pastry filled with custard, dusted with powdered sugar. Obviously, when we bite into it to taste it, we inevitably smear our mouths and in the Apulian dialect, it’s called “u muss”.
The original recipe is with custard. The one I prepared is with diplomatic cream, because they are much more delicate and light. You will surely love them!
See you soon, Susy
I adore puff pastry, so I thought I’d leave you with other recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 109.82 (Kcal)
- Carbohydrates 9.37 (g) of which sugars 2.56 (g)
- Proteins 1.89 (g)
- Fat 7.32 (g) of which saturated 1.19 (g)of which unsaturated 4.04 (g)
- Fibers 0.18 (g)
- Sodium 32.69 (mg)
Indicative values for a portion of 33 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sporcamuss: the Apulian Pastries
- 1 roll puff pastry
- 1 egg (Beaten)
- to taste powdered sugar
- 2 egg yolks
- 1.06 oz sugar
- 1.41 oz cornstarch
- 1 lemon zest
- 1.06 cup whole milk
- 0.42 cup fresh liquid cream
You’ll Need
- Electric Whisks
- Bowl
- Saucepan
- Baking Tray
- Piping Bag
How to Make Sporcamuss: the Apulian Pastries
I put the milk in a non-stick saucepan with the lemon zest.
In a bowl, I put the sugar, egg yolks, and sifted cornstarch. I mix well with a whisk to blend everything together.
Subsequently, I bring the saucepan with the milk to the heat, it should reach just below boiling, remove the lemon zest and pour it into the bowl with the yolks.I return everything to the saucepan and start cooking over low heat, stirring constantly with the whisk.
The mixture should thicken without forming lumps. Great, the cream is ready! Let it cool. I whip the cream until stiff and when the custard is cold, I gently combine the two creams, mixing from top to bottom. The diplomatic cream is ready and I set it aside.I roll out the puff pastry with its parchment paper directly on the baking tray and cut squares, making 20, prick them with a fork, and brush them with a beaten egg.
Bake at 356°F (180°C) for about 12 minutes or until golden.
Take them out of the oven, let them cool well, and cut each square like a sandwich.
Fill a piping bag with diplomatic cream, fill the base, and close with the top. Finally, dust with powdered sugar and then taste immediately!
Storage
Store them in the refrigerator for a couple of days.
Questions and Answers
Can I fill them only with custard?
Of course, I preferred the diplomatic cream to make them lighter.
Can I make them a little bigger?
Sure, there’s no problem!
