I turned my oven temperature up way too high and my pets-de-sœur burned. It was a disaster! Be careful!
This recipe is perfect for when you need to use up leftover pie dough!
Mrs. Blouin always wondered if there was a difference between nun’s farts and those of regular people?
30 to 40 minutes
|For the crust|
|all-purpose flour||750 ml to 1 litre (3 to 4 cups)|
|baking powder||125 ml (½ cup)|
|salt||45 ml (3 tablespoons)|
|vegetable shortening||15 ml (1 tablespoon)|
|For the filling|
|maple syrup||180 ml (¾ cup)|
|brown sugar||160 ml (⅔ cup)|
|water||125 ml (½ cup)|
|unsalted butter, melted||1/3 cup|
For the crust
- In a large bowl, combine all of the ingredients using a fork.
- Transfer the mixture to a work surface, and knead the dough with your hands until it comes together.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- On a floured work surface, roll out the dough with a rolling pin into a ¼-inch thick square.
- Brush the melted butter onto the dough.
- In another bowl, combine the brown sugar and cinnamon and sprinkle over the dough.
- Roll the dough onto itself to form a cylinder, and then cut into approximately 1"1/2 slices.
- Place in a greased 8-inch (20 cm) square baking dish.
- Position the baking rack in the middle of the oven. Preheat the oven to 375 °F (190 °C).
For the filling
- In a small saucepan, bring the ingredients to a boil, stirring continuously.
- Pour over the dough rolls.
- Bake for 25 to 35 minutes or until the pets-de-sœur are golden brown and cooked through.