Those who appreciate flaky puff pastry desserts will appreciate this sporcamuss recipe, which includes flaky pastry and a creamy filling. Originating in Puglia, Italy, they make a wonderful dessert but they can also be served for breakfast or as an afternoon snack.
To make sporcamuss, you bake squares of puff pastry before sandwiching them with a mixture of whipped cream and custard. Then, once dusted with icing sugar, they are ready to serve!
What is Sporcamuss?
Sporcamuss is a puff pastry dessert that originated in Puglia, Italy. Each pastry is basically puff pastry squares that are sandwiched with a mixture of whipped cream and custard. The term sporcamuss derives from the phrase “sporca la mousse,” which means “messy mouth,” due to their flaky and creamy texture. While these are incredibly simple to make, they are also very delicious!
Pro Tips
- Keep the puff pastry cold in the fridge until you are ready to bake it.
- Use a measuring tape to ensure that you cut the puff pastry into even-sized squares.
- You will know the puff pastry is sufficiently baked when it is puffed and golden.
- To make the sporcamuss even more special, feel free to flavor the custard with orange zest or lemon zest.
- You can also fill the sporcamuss with stewed fruit such as cherries or apples.
Frequently Asked Questions
How Can I Vary the Sporcamuss?
If you would like to make the sporcamuss a little more unique, you can change it in several different ways. For berry sporcamuss, consider adding fresh berries on top of the custard, whereas for chocolate ones, you can add some melted chocolate to the custard.
How Can I Serve Sporcamuss?
Sporcamuss make a wonderful dessert or breakfast served with fresh fruit and coffee or espresso. They are also great served with other Italian desserts such as cannoli or biscotti.
Where Do Sporcacmuss Come From?
Sporcamuss come from Puglia, Italy, but they are becoming popular all over the globe due to how easy they are to make and how delicious they are.
How to Store Sporcamuss
Sporcamuss are best served the day they are made, but if you have some leftover, you can place them in a sealed container in the fridge where they should keep for up to 2 days.
Ingredients
How to Make 3-Ingredient Sporcamuss
Cut the puff pastry into even-sized squares. Place the squares on a parchment-lined baking sheet. Brush them with milk and sprinkle them with sugar. Bake them in a 356 F (180 C) oven for 15 minutes.
Cut the puff pastry into even-sized squares. Place the squares on a parchment-lined baking sheet. Brush them with milk and sprinkle them with sugar. Bake them in a 356 F (180 C) oven for 15 minutes.
Beat the cream until stiff peaks are formed. Mix the cream with the custard. Once the puff pastry squares are cool, pipe the cream mixture on half of them.
Beat the cream until stiff peaks are formed. Mix the cream with the custard. Once the puff pastry squares are cool, pipe the cream mixture on half of them.
Top them with another puff pastry square and dust them with icing sugar.
Top them with another puff pastry square and dust them with icing sugar.
Serve them immediately!
Serve them immediately!
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