Sporcamuss pastries

Sporcamuss pastries

There is no restaurant in Bari province and that between the homemade desserts  the sporcamuss. The sporcamuss are the squares of puff pastry filled with custard and covered with a dusting of icing sugar. Special features of these sweets that are served strictly warm, almost hot, both winter and summer

Ingredients

• 500 gr. puff pastry
• 500 ml. custard
• 1 egg yolk
• granulated sugar to taste
• icing sugar to decorate

Instructions

1. On a floured surface, roll out the dough until it reaches a thickness of about 4mm (you can also use the already stretched and rolled up) and cut squares of about 6/7 inches wide.
2. Put the squares of puff pastry on a baking sheet with parchment paper, brush them lightly with beaten egg and sprinkle with a little  sugar.
3. Preheat oven to 180 degrees and bake for about 15-20 minutes, until the handles are not inflated and well-browsed. Remove from the oven, let cool completely and in the meantime, prepare the custard.
4. CREAM PREPARATION: Bring the milk to simmering point where you put the vanilla pod cut in half and the lemon zest. Leave to cool in a bowl and while working with a whip the egg yolks with the sugar and stir in the flour now. Remove the vanilla pod from the milk and the lemon zest and add wire to the mixture of eggs, sugar and flour and stir. Transfer everything in a saucepan on the stove and put the cream and cook, stirring constantly to avoid lumps. Allow to simmer until the cream thickens.
5. Cut the rectangles horizontally, fill them with the cream and, before serving, put them back in the oven for 5 minutes.
6. Before you bring to the table, sprinkle with plenty of icing sugar! Now eat them