Pets De Soeurs

[Pets de Soeurs]

Could there be a more inappropriate name than Old Women's Bellybuttons (bourriques de veilles)?  How about Nun's Farts?  Now, imagine if you will, the idea of naming a yummy baked good after such ghastly images and occurences.  Credit for this divine sacrilege is due to the French Acadians and surprisingly not the Quebecois. 

At a time when the church's influence was dwindling in French Canada, subtle blasphemy was commonplace.  Believe it or not this is not the worst of it, as there exists a molasses dessert with an even more sinister name.    

Birds, veils and virgins have also been tagged to this sweet pastry perhaps in attempt to eschew these unappetizing namesakes.

So what brought me to bake a confection named after holy flatulence on such a winter's day (have I inadvertently quoted a Mama's and Papa's song?)

[Quebec Dreamin']

I have been curious to attempt to bake these little mysteries for quite sometime now.  I had experienced the store bought variety as a child, then packaged as the infamous assiette de pets or the roughly translated plate of farts.  I loved the sugary and sticky goodness but was ashamed to admit what I had just eaten. 

But by now the novelty of it all just seems so much fun.  With this in mind and the fact that I love French Acadie, their rich heritage (some of which in still apparent in New Orleans) and present day rusticness, how could I not enjoy a homemade fart bun on a cold French Canadian day?

Pets De Soeurs

Dough

3c Flour
2tb Baking powder
1ts -Salt
1ts Sugar
0.5c Lard
½ to ¾ cups Milk

Filling

2tb Butter; softened
1c Brown sugar
1ts Cinnamon
1c –Water

Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust. Butter the dough with soft butter, cover with 1/4 inch of brown sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and slice into circles about 1/2 inch thick. Pour water into a casserole dish. Put the sliced dough into the casserole and bake at 375F for about 30 minutes or until the pets de soeur are golden brown.

Comments

[Elizabeth L.]

The water in the pan helps with the caramelization of the brown sugar. Ooooey goooey... goodness! J'adore les pets de soeurs!!!! Moncton whut itou!!

[Helene Johnson]

Hi! My name is Helene Bourgouin, actually it's more like Johnson now. I'm a French Canadian living in California, USA.
Today I went to a cookie exchange and I want for the best original cookie and I baked 3 dozens of Pet de Soeur (Nun's fart). I emailed your blog address to all participants.
Thank you and A Bientot!!!

[Big Dany Doom]

My mom never put water in the pan de pets I think I'll just grease it. Keep up the good work! Vive L'Acadie - Moncton Whut!

[Sean]

Can you elaborate on "Pour water into a casserole dish. Put the sliced dough into the casserole and bake at 375F for about 30 minutes or until the pets de soeur are golden brown."

Surely the dough doesn't go into the water?!? (or does it?)

Thanks,

Sean

[LisaSD]

Lou--What a brilliant post! And you must, in time, reveal the name of the molasses dish! I'm very interested, too, in learning about the French Acadians and the Quebecois (which, heretofore, I thought were the same).

[Anne]

I grew up eating pets de soeurs, so good. I also love the curds from La trappe a fromage, we used to buy them when we lived in Hull, we have since moved back to Ottawa and now enjoy the ones from St-Alber. Anyhoo, nice blog, I will be back often.