Pistachio sporcamuss, or rather pistachio cream sporcamuss, are a tasty variant of the classic cream sporcamuss that are eaten hot. By the way, do you know why they are called sporcamuss and where this name comes from? It comes from Puglia where they originated and are named so because it is impossible to eat them without getting your mouth dirty, hence the term ‘u muss’ in the Apulian dialect.
Alright, after this little chat, let’s go straight after the photo to discover how to prepare these delicious pistachio cream sporcamuss that I made with my homemade pistachio spread, but if you prefer, you can use the one available in stores!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 481.71 (Kcal)
- Carbohydrates 27.86 (g) of which sugars 9.44 (g)
- Proteins 9.56 (g)
- Fat 36.63 (g) of which saturated 2.13 (g)of which unsaturated 11.99 (g)
- Fibers 2.44 (g)
- Sodium 97.82 (mg)
Indicative values for a portion of 89 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 pistachio sporcamuss
- 1 sheet puff pastry (rectangular)
- heavy cream
- pistachio cream
- 3 tablespoons sugar
- as needed powdered sugar
Tools
- 1 Baking Tray oven
- 1 Brush
- 1 Cutter pasta cutter
- 1 Electric Whisk
- 1 Piping Bag with star nozzle
Pistachio Sporcamuss Preparation
To prepare the pistachio sporcamuss, first preheat the oven to 392°F in static mode.
Unroll the puff pastry, brush it with a very small amount of water and sprinkle with granulated sugar.
Using a pasta cutter, cut out 5 cm (2-inch) squares.
Bake the squares for 10 minutes or until puffed and golden.
Meanwhile, prepare the cream for the sporcamuss, then start whipping the cream with an electric whisk.
Before it becomes firm, add the pistachio cream and continue to whip until it is firm and compact.
When the puff pastry base is ready, cut each square in half.
Place the pistachio cream in a piping bag and fill the half of the squares that do not have sugar.
Cover with the other halves, sprinkle with powdered sugar, and serve the sporcamuss.
How to Store the Sporcamuss
Originally, sporcamuss are filled with custard and eaten hot; this variant is meant to be eaten cold.
How to Store Pistachio Cream Sporcamuss
You can store them in an airtight container in the refrigerator for 1 day.
Other Recipes
If you want to see other types of recipes, you can return to the HOME.
