A simple and classic holiday treat from Québec that never fails to bring joy and laughter!
Okay... let's just start with the words "pets de soeurs". It means nuns' farts. Don't worry; they smell and taste pretty good! This is another funny French Canadian dish named with a vague origin. Most sources say that Québec and Acadian nuns used to prepare them with leftover pie dough. When the classic "tourtières" (meat pies) are prepared for the Christmas or New Year's festive tables, very often, the Pets-de-Soeurs are cooked for the occasion as well. Like a smaller version of a cinnamon roll, they are rolled with butter and brown sugar or maple syrup. Once sliced, they are topped with more sugar and baked in the oven until golden.
Mini Pets-de-Soeurs • Photography © Bottle and Brush Studio 2021
These little brioche twirls are a great way to not waste the offcuts of pie dough, but there is no need to make pies if you want to make some pets on their own. I use 2 pie shells to make 24 mini pets, the perfect size for a party buffet. They keep well at room temperature so they can be made the day before the party. They are pretty simple and affordable to make. As a sweetener and for flavour, I use a mixture of brown sugar and maple syrup and top with a bit of cinnamon. Exploring recipes from home during the holidays has always helped me get through this seasonal homesickness. It's only on the other side of the world, in Australia, that I made my first pets... My husband loves them (keep laughing), especially that variant that I tried once, adding a bit of Vegemite to the recipe!
RECIPE
INGREDIENTS (for about 24 pets):
2 pie crust disks (see recipe Crust for all Pies)
2 tbsp maple syrup
30 g unsalted butter
4 tbsp brown sugar
Pinch of cinnamon
Variant addition ideas (optional):
1 tbsp hazelnut meal
or
1 tbsp Vegemite
PREPARATION:
Preheat the oven to 180C (350F).
Melt the butter and use a pastry brush to grease a 24-hole mini muffin tray.
Add maple syrup with the remaining butter, mix well and set aside.
Flatten each disk one by one into a 30x20 cm rectangle shape.
Brush half of the butter and syrup mixture over each piece of flattened dough.
Sprinkle the brown sugar and additional topping (if using) onto the dough.
Roll well on the long side and cut into 12 pieces.
Place the pieces in the muffin holes.
Sprinkle a pinch of cinnamon over the top.
Bake for about 20-25 min, until golden.
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