Sporcamuss

Sporcamuss are crispy, flaky puff pastry squares filled with warm, silky pastry cream and dusted with powdered sugar. These traditional Puglian treats are simple to make yet irresistibly delicious. Serve them fresh for the perfect contrast of crunchy pastry and creamy filling!

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Prep 15

Cook 30

Total 45

Ingredients

1 sheet puff pastry dough
2 Tbsp milk
powdered sugar (as needed)

For the pastry cream

1 ¼ cups whole milk
2 large egg yolks
¼ cup granulated sugar
2 Tbsp all-purpose flour
½ tsp vanilla extract
1 peel from a lemon (or orange)

Instructions

Preheat your oven to 390°F (200°C).
Unroll the puff pastry onto its parchment paper and cut it into 2-inch squares. Transfer the parchment with the squares onto a baking sheet, spacing them slightly apart. Brush with a little milk.
Bake on the middle rack for 10–14 minutes, until puffed and golden. Let them cool slightly, then slice each one in half like a sandwich. Set aside.
In a medium saucepan, whisk the egg yolks and sugar until creamy. Add the flour and vanilla extract, mixing until smooth.
In a separate small saucepan, heat the milk with the lemon peel, stirring constantly to keep it from boiling. Once hot, slowly pour it into the egg mixture, whisking continuously to prevent lumps.
Place the saucepan over medium heat and cook for 7–8 minutes, stirring constantly, until thick and creamy. Remove the lemon peel.
Let the pastry cream cool slightly, then fill a pastry bag with the warm cream. Pipe a generous amount onto the bottom halves of the pastries and top with the remaining halves.
Dust with powdered sugar and serve warm.

Tips & Notes

If the puff pastry is too soft, chill it for 5–10 minutes before cutting.
Stir the pastry cream constantly to prevent lumps or sticking.
No piping bag? Just spoon the cream onto the pastries!
Swap the lemon peel for orange zest or a cinnamon stick for a flavor twist.
Fill only before serving to keep the pastry crisp.

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