Sporcamuss are a traditional treat from the Apulia region in Italy. They are simple yet incredibly delicious, made from puff pastry and filled with Italian pastry cream (crema pasticcera).
These treats are crispy on the outside and soft and creamy on the inside. They are especially popular in the Bari area.
If you use store-bought puff pastry, as I did, the main challenge is making the Italian pastry cream, but putting everything together is quite easy. If you decide to make the puff pastry from scratch, you'll need to plan ahead and be a bit more patient.
Start by cutting the puff pastry into squares about 6 centimeters (~2 inch) on each side. Bake them in the oven at 180°C (356°F) for about 10 minutes, or until they are puffed up and golden brown.
For the filling, you'll need to make a classic crema pasticcera. Spread this creamy filling on the puff pastry bases and then top them with another square of puff pastry.
Finally, dust them generously with powdered sugar.
Sporcamuss are best enjoyed fresh out of the oven so you can savor all their goodness.
Ingredients
- Prep Time: 45 Min (this includes making and cooling the pastry cream)
- Cook Time: 10 Min
- Serving: 10 pastries
For Italian Pastry Cream (Crema Pasticcera)
- 4 medium egg yolks
- 100 g (½ cup) of granulated sugar
- 50 g (⅓ cup) of all purpose flour
- 500 ml (2 cups) of whole fresh milk
- ½ teaspoon of vanilla bean or zest of ½ lemon
For the Sporcamuss Pastries
- 1 roll of rectangular puff pastry. You can even make it at home with our Quick Puff Pastry Recipe
- 1 egg yolk (to brush the puff pastry squares)
- powdered sugar for dusting
Kitchen Tools and Equipment
- KNIFE OR CUTTER: To cut the puff pastry you will need a very sharp knife so as not to risk tearing it. Ceramic knives or a pastry cutter wheel will do very well.
- PASTRY BAG: To better fill the puff pastry treats, you can use a disposable pastry bag.
- STRAINER: To sprinkle the Sporcamusses with powdered sugar, a fine-mesh strainer or a cake sprinkler is needed. This stainless steel sprinkling wand is also useful for flour and spices.
Directions
Make the Pastry Cream
Step 1) - Warm the milk in a saucepan, adding either vanilla or lemon zest, whichever you prefer. Heat it until it is almost boiling. Meanwhile, in a separate saucepan, whisk the egg yolks with the sugar until they are well combined.
Step 2) - Next, take the sifted flour and gradually add it to the mixture, stirring continuously until everything is well combined.
Step 3) - Gradually add the hot milk to the mixture of eggs, sugar, and flour, making sure to stir all the time. Put the saucepan on low heat. Keep whisking until the cream becomes thick, which should take about 3-4 minutes.
Step 4) - Transfer the pastry cream into a bowl. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming. Put the bowl in the refrigerator and let it chill thoroughly for at least 30 minutes.
Make the Sporcamuss
Step 1) - First, roll out the puff pastry sheet on a flat surface. Using a sharp knife or a pastry cutter, cut the pastry into strips that are about 6 cm wide (about 2 inch). Then, make horizontal cuts to create squares, each measuring 6 cm on each side. You should end up with around 20 squares in total.
Step 2) - Next, place the puff pastry squares on a baking sheet lined with parchment paper. Make sure to space them out so they don’t touch each other while baking.
Brush each square with a beaten egg yolk to give them a nice golden color.
Step 3) - Bake the squares in the oven at 180°C (350°F) for about 15 minutes, until they are puffed up and golden brown.
Step 4) - Once the puff pastry and the pastry cream have cooled to room temperature, it's time to fill them. Take half of the squares and add a dollop of pastry cream to each one. You can use a pastry bag or a teaspoon to do this.
Place the remaining squares on top of the cream-filled ones to form little sandwiches. Be gentle when placing the top squares so you don’t squish out too much of the cream.
Step 5) - Finally, dust the assembled sporcamuss pastries generously with icing sugar. Arrange them neatly on a tray or serving dish, and they’re ready to be enjoyed!
YOU MUST ALSO TRY:
- Homemade Pasticciotto Recipe
- Italian Cheesecake with Ricotta and Mascarpone
- Torta della Nonna | Grandmother’s Cake
- Zeppole di San Giuseppe Recipe
Storage
After you've filled the Sporcamuss, you can put them in the refrigerator, where they'll stay good for up to one day. After that, the puff pastry might start to get a bit soggy.
Usually, there's no need to worry about storing Sporcamuss because they're so delicious that they get eaten right away!
Filling Variations
If you like, you can change the recipe just like families in Bari do.
- CREAM: Instead of using the usual Pastry Cream, you can use diplomat cream, whipped cream, or fruit jams.
- CHOCOLATE: For those who love chocolate, there's an option to use chocolate Pastry Cream or even Nutella.
- FRUITS: Additionally, you can make the filling more exciting by adding small pieces of fresh fruit, such as strawberries or peaches.
Meaning of the Name Sporcamuss
The name "Sporcamuss" comes from the Apulian dialect, where "muss" means "face" and "sporca" comes from the Italian verb "sporcare" (to dirty, to make a mess). This name was given because when you take a bite of a Sporcamuss, it's common to get your face messy, especially with the powdered sugar and pastry cream that make it hard to stay clean.
However, this messy aspect isn't seen as a downside. Instead, it's a charming feature of this dessert, which has become a beloved part of Apulian culinary tradition.
Sporcamuss are a staple during holiday seasons, found in almost every home. They can be served warm or cold, depending on your preference, and are perfect for enjoying after a meal or as an afternoon treat. These delicious cream puffs are crispy, flavorful, and incredibly satisfying!
Recipe Card
Sporcamuss Recipe (Italian Cream Filled Pastries)
Ingredients
For Italian Pastry Cream (Crema Pasticcera)
- 4 egg yolks - medium size
- 100 g granulated sugar - ½ cup
- 50 g flour - ⅓ cup
- 500 ml milk - 2 cups
- ½ teaspoon vanilla bean - or the zest of ½ lemon
For the Sporcamuss Pastries
- 1 puff pastry - rectangular roll
- 1 egg yolk - to brush the puff pastry squares
- powdered sugar - for dusting
Instructions
MAKE THE PASTRY CREAM
- Warm the milk in a saucepan, adding either vanilla or lemon zest, whichever you prefer. Heat it until it is almost boiling.
- Meanwhile, in a separate saucepan, whisk the egg yolks with the sugar until they are well combined.
- Next, take the sifted flour and gradually add it to the mixture, stirring continuously until everything is well combined.
- Gradually add the hot milk to the mixture of eggs, sugar, and flour, making sure to stir all the time.
- Put the saucepan on low heat. Keep whisking until the cream becomes thick, which should take about 3-4 minutes.
- Transfer the pastry cream into a bowl. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming. Put the bowl in the refrigerator and let it chill thoroughly for at least 30 minutes.
MAKE THE SPORCAMUSS
- First, roll out the puff pastry sheet on a flat surface. Using a sharp knife or a pastry cutter, cut the pastry into strips that are about 6 cm wide (about 2 inch). Then, make horizontal cuts to create squares, each measuring 6 cm on each side. You should end up with around 20 squares in total.
- Next, place the puff pastry squares on a baking sheet lined with parchment paper. Make sure to space them out so they don’t touch each other while baking.
- Brush each square with a beaten egg yolk to give them a nice golden color.
- Bake the squares in the oven at 180°C (350°F) for about 15 minutes, until they are puffed up and golden brown.
- Once the puff pastry and the pastry cream have cooled to room temperature, it's time to fill them. Take half of the squares and add a dollop of pastry cream to each one. You can use a pastry bag or a teaspoon to do this.
- Place the remaining squares on top of the cream-filled ones to form little sandwiches. Be gentle when placing the top squares so you don’t squish out too much of the cream.
- Finally, dust the assembled sporcamuss pastries generously with icing sugar. Arrange them neatly on a tray or serving dish, and they’re ready to be enjoyed!
Francesca says
Recipe is excellent
Francesca says
muss is mouth; faccia is face in the Pugliese dialect