Pets de Sœur
On this page, we're sharing our most beloved French-Canadian, Acadian and Québécois dishes : classics from grand-maman. Here is a childhood classic, the “pets de sœur”, or nuns’ farts.
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Pets de Sœur (Nuns’ Farts)
Acadian recipe courtesy of Anida Boudreau
Photo uploaded to Wikimedia Commons by Twin1995; original from http://jebouffe.com/.
Originally, "pets-de-sœur" were an economical dessert. They were cooked from leftover pastry to avoid waste.
We don't know with certainty the origin of the recipe or how it got its name, which literally translates to "nuns' farts". According to the Office québécois de la langue française, the pets-de-sœur designation is of Acadian origin. According to the New Brunswick Department of Tourism, pets-de-sœur are also called Rosettes, Rondelles, Hirondelles, Bourriques de Vieilles, Bourriques de Soeurs or Bourriques de Verges in certain regions.
In 2018, "pets-de-sœur" were included among the new words introduced into the dictionaries Le Petit Robert and le Petit Larousse.
Preparation:
Make the dough by mixing all the dough ingredients together.
Put some flour on counter and roll dough to about ¼" thick.
Spread butter over dough and sprinkle brown sugar.
Roll the dough like a jelly roll and cut into medallions about 1" thick.
Put into 9" x 13" pan. Then cover with syrup.
Cook at 350°F for about 25-30 minutes.
Dough:
3 cups flour
6 tsp baking powder
1 tsp salt
1 tsp sugar
½ cup shortening
1 cup milk
1 egg
Filling:
2 tbsp butter
1 cup brown sugar
Syrup:
2 cups brown sugar
2 cups water