Sporcamuss: Authentic Italian Pastry
This pastry originates from the region of Puglia. “Sporcamuss” strictly translated means dirty lip or dirty mouth. This is a literal description of what you look like after taking a bite of one of these delicious pastry! So simple to make at home with a few tips to ensure success.
Sporcamuss
An Italian pastry from the region of Puglia.
Ingredients
- 2 sheets Puff Pastry
- 2 tbsp Water
Lemon Pastry Cream
- 4 Large Eggs Yolks
- 1 liter Milk warmed (4 cups)
- 180 g Granulated Sugar 2/3 cup + 2 tbsp
- 90 g AP Flour about 3/4 cup
- 4 Lemon Peels
Instructions
Pastry Cream
- To a bowl, add sugar and egg yolks. Mix with a hand mixer until light in color.
- Add flour in a little at a time, mixing well with each addition.
- Once you have added all the flour, slowly add the warm milk mixing well with each addition.
- Once all the milk has been added, transfer the mixture to a sauce pan, add lemon peels and cook on medium heat until thickened.
- Pour into a bowl, remove lemon peels and cover with plastic wrap to prevent a skin from forming. Place into the refrigerator to set a few hours to overnight.
Assembly
- Take 2 sheets of puff pastry out of the freezer to defrost for about 30 mins.
- Unfold the pastry and roll it out a bit to smooth out the creases. Don't press too hard you don't want to thin out the pastry. With a sharp knife, cut each sheet into 9 equal pieces by cutting 3 rows down and 3 rows across.
- Place the squares on a baking sheet lined with parchment paper. You may need two baking sheets to fit them all.
- Place the squares back into the freezer for 15 mins and in the meantime preheat your oven to 400℉.
- Prepare the egg wash by mixing 1 egg with 2 tbsp water and whisk vigorously.
- After 15 mins, take the pastry out of the freezer, brush with eggwash and then straight into the hot oven. This will ensure you get a nice puff. Bake for 20 – 30 mins, depending on the oven.
- Add the set pastry cream to a piping bag with no tip. Once golden brown, take out of the oven and place on a wire rack to cool.
- Once cooled, using a serated knife, gently cut the pastry in half horizontally.
- Then pipe the pastry cream onto the bottom part of each pastry (be generous) and place the top on.
- Sprinkle with lots of confectioner's sugar and serve.
