One of the quick and delicious recipes that were missing on the blog are the sporcamuss from Apulia (specifically from Bari) or the ‘dirty faces’ (I hope I said it right) basically puff pastry bites with custard but you can fill them with Chantilly cream or whatever you like!
Saying they are quick is an understatement, they are super fast and I clearly recommend filling the puff pastry squares just before tasting them because otherwise the pastry softens and they become less crispy, although still delicious.
My cream is vanilla scented but I recommend flavoring it with lemon, which might be even better paired with the puff pastry; in my opinion, it is more intriguing!
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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SPORCAMUSS WITH CUSTARD
The cuisine of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE SPORCAMUSS
- 1 sheet Puff Pastry (rectangular)
- 3 egg yolks
- 3 tablespoons sugar (heaping)
- 3 tablespoons flour (heaping)
- 2 cups cups Milk
- 1 pod vanilla
- to taste Powdered sugar (for decoration)
Tools RECIPE SPORCAMUSS
#ADV
- Baking tray
Preparation RECIPE SPORCAMUSS
Unroll the ready-made puff pastry and using a square-shaped cookie cutter (mine is 2 inches per side), cut out plenty of squares.
Arrange them on a baking tray lined with parchment paper.
Make small holes on the puff pastry squares with a fork; moisten them with a little water and sprinkle with granulated sugar.
Bake in a preheated oven at 392°F for about 10-15 minutes until they are golden, be careful not to overcook!
While they cool, for the quick homemade custard, simmer the milk with the vanilla pod seeds.
Mix the egg yolks with the sugar and flour using a hand whisk.
Add the filtered milk and continue cooking over moderate heat until the custard thickens.
Cool it with cling film in contact or by sprinkling it with a little granulated sugar.
Take each puff pastry square and carefully, with a sharp knife, cut them in half.
Fill each sporcamuss with the custard and close them with the remaining square.
Dust the sporcamuss with powdered sugar, then place them on a tray and serve them at the table*. Oh dear, another recipe for slimming down eh eh ..
Hooray for the sporcamuss!!! * Before serving, I read that you should pass them under the oven grill for a minute and then serve them hot, a step I didn’t take, but if you want…
Enjoy your meal!
Annalisa
Advice and Notes
This is a custard that I always make quickly without special scales or strange gadgets, but if you want …
CHECK ALSO
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