Preparation RECIPE SPORCAMUSS

• Unroll the ready-made puff pastry and use a square cookie cutter (I used a 2 in / 5 cm side) to cut out many little squares.

  Arrange them on the baking sheet lined with parchment paper.

• Prick the pastry squares many times with the tines of a fork; dampen them lightly with a little water and sprinkle with granulated sugar.

• Bake in a preheated oven at 392°F (200°C) for about 10–15 minutes: they should turn golden — be careful not to overbake!

  While they cool, prepare my quick pastry cream: bring the milk to a simmer with the vanilla seeds.

• Whisk the egg yolks with the sugar and flour by hand.

  Now add the strained milk and continue cooking over moderate heat until the pastry cream thickens.

  Cool it with plastic wrap directly on the surface or by sprinkling a little granulated sugar on top.

• Take each puff pastry square and carefully, with a sharp knife, cut it in half.

  Fill each sporcamuss with the pastry cream and close them with the remaining square.

• Dust the assembled sporcamuss with powdered sugar, then place them on a tray and serve*. Oh dear, another slimming recipe eh eh..

  Hooray for sporcamuss!!! * Before serving I read that you can put them under the oven broiler for one minute and serve them warm — I didn’t do this step but you can if you like…

  Enjoy!

  Annalisa