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Nun's farts
Pets de sœur: Quebec brown-sugar pastry pinwheels
Pets de sœur, with their cheeky name, are what Quebec grandmothers bake with the leftover pastry after the tourtières are done at Christmas and New Year. The scraps are rolled out, spread with butter and brown sugar, rolled into a log and sliced, then baked in a buttery syrup until sticky and caramelised. Children love them warm from the dish. A common mistake is slicing too thin; 2 cm slices stay soft in the middle. Chef's tip: pour a little cream into the dish before baking for a richer caramel underneath.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 14 oz shortcrust pastryleftover or ready-made
- 1 ¾ oz buttervery soft
- 4 oz brown sugar
- ½ tsp ground cinnamon
- 4 tbsp single cream
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Method
0/5 doneStep 1: Heat the oven to 375°F (350°F fan) and butter a 20 × 30 cm baking dish.
5 minStep 2: Roll 14 oz shortcrust pastry into a rectangle about 30 × 40 cm and 3 mm thick. Spread with 1 ¾ oz butter right to the edges and scatter evenly with 4 oz brown sugar and ½ tsp ground cinnamon.
5 minStep 3: Roll up tightly from the long side and slice into about 12 rounds, 2 cm thick.
5 minStep 4: Pour 4 tbsp single cream into the dish, set the pinwheels in it cut side up, close together, and bake for 20–25 minutes until golden and the sugar bubbles thickly around them.
25 minStep 5: Cool for 10 minutes; the caramel thickens as it cools. Serve warm.
10 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 2 g
- Carbs
- 26 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nun's farts take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
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