INGREDIENTS
For the pastry:
- 1 rectangular roll of puff pastry;
- 1 egg yolk;
- granulated sugar;
- icing sugar for decoration
For the custard:
- 2 egg yolks;
- 100 g sugar;
- 400 ml of milk;
- 60 g corn starch;
- a vanilla pod or the grated zest of 1 lemon
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STEP
- Take the puff pastry and cut out circles using a pastry cutter;
- Place the pastry sheets on a baking tray lined with paper, brush with egg yolk and sprinkle with granulated sugar;
- Cook at 200 degrees for 10 minutes (in a pre-heated oven);
- While the puff pastry is baking in the oven, let’s prepare the custard:
- Take a saucepan, pour in the milk, add the vanilla seeds (or the lemon zest) and bring to the boil;
- Pour the egg yolks into a bowl, add the granulated sugar and mix with a whisk, add the sifted corn starch and mix well to absorb it, add 2 ladles of boiling milk to the egg yolks and mix, pour back into the saucepan with the remaining boiling milk and mix until it thickens (it takes a few minutes;
- Transfer the cream onto a plate, cover with cling film and place in the fridge to cool:
- Now we can compose our sweets:
- Cut the puff pastry in half, fill the base with the custard, close with the other puff pastry,
before serving, put them back in the oven for 5 minutes.
Before bringing them to the table, sprinkle them with plenty of icing sugar! Now eat them and let’s see if you don’t get even a little dirty!!! - The peculiarity of this dessert is that when you taste them you get your lips dirty… hence the name “Sporcamuss” delicious!
NOTE
There is no restaurant in Bari and its province that does not include the sporcamuss among the house desserts. The sporcamuss are small squares of puff pastry filled with custard and covered with a dusting of powdered sugar. The peculiarity of these desserts is that they must be served strictly hot, almost boiling, both in winter and in summer and biting into them inevitably dirty “u muss” which in our dialect means “the mouth”.
