Sporcamuss

An Italian pastry from the region of Puglia.

Course Dessert

Cuisine Italian

Servings 12 pastry

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.

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.

Keyword Italian pastry, pastry, sporcamuss