Ingredients
WHOLE MILK
500 ml
CASTER SUGAR
200 gr
RECTANGULAR PUFF PASTRY
1 roll
YOLKS
4
00 FLOUR
40 gr
VANILLA EXTRACT
1 Teaspoon
POWDERED SUGAR
qb
Sporgiamuss , also called  sporcamusi or  strisciamuss , are typical sweets from Puglia , very simple, but incredibly delicious. They are fragrant morsels , with a soft and creamy heart, popular especially in the Bari area, traditionally served hot, almost boiling. Perfect for brightening up the end of a Sunday meal, or to enjoy as a tasty afternoon snack , they will conquer the palates of adults and children.

They are made with puff pastry , which you can buy ready-made, for an express result, or make at home, organizing yourself a few hours in advance; from this you will have to obtain 6 centimeter squares , to brush with a beaten egg yolk and cook in the oven, at 180 °C for about 10 minutes, or until they are puffed up and golden.

For the filling you will have to prepare a classic custard , to be left to cool completely, covered with cling film, before transferring it to a piping bag and decorating the bases, to be closed with another square of puff pastry; dusted with abundant icing sugar, your sporcamuss are ready to be tasted, preferably at the moment , so as to enjoy all their goodness.

Remember to offer your guests some handkerchiefs too : the name itself, in the Apulian dialect, means “dirty mouth” because it is really impossible not to get your face and nose dirty. If you like, just like the families from Bari do, you can modify the recipe using diplomatic cream , Chantilly cream , jams and preserves , chocolate ganache ; furthermore, you can enrich the filling with fresh fruit cubes , thus enjoying a pleasant acidic contrast.

Discover how to prepare the sporcamuss following step by step procedure and advice. If you liked this recipe, try our selection of Apulian desserts , such as the pasticciotti leccesi , the pettole and the pastatelle .

How to prepare the Sporquamuss
Step 1
Roll out the puff pastry and divide it into strips about 6 centimetres wide.
1
.

Step 2
Repeat the operation, cutting horizontally, so as to obtain small squares of 6 centimetres per side: you should obtain 20 in total.
2
.

Step 3
Arrange the puff pastry squares on a baking tray lined with baking paper and brush them with beaten egg yolk.
3
and bake them at 180 °C for 10-15 minutes, until they are puffed up and golden. Remove them from the oven and let them cool on a rack.

Step 4
Prepare the cream by mixing the egg yolks with the sugar
4
; meanwhile, heat the milk with the vanilla extract or seeds.

Step 5
Sift the flour into the egg mixture
5
, and mix to incorporate everything well.

Step 6
When the milk is almost boiling, add the egg mixture and mix immediately.
6
.

Step 7
Continue cooking over low heat, stirring continuously, until the cream is thick, smooth and free of lumps.
7
. Transfer it to a wide, low container and leave it to cool, covered with cling film in contact.

Step 8
When the cream and puff pastry are at room temperature, fill half of the squares with a few tufts of cream.
8
.

Step 9
Close with the remaining squares
9
.

Step 10
Be very careful not to squash them too much, to avoid the cream leaking out.
10
.

Step 11
Sprinkle with plenty of icing sugar
11
and arrange on a tray or serving plate.

Step 12
Enjoy your dirtymuss
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