PêTES DE SOEUR - NUN'S FARTS - A QUéBEC THING RECIPE - (4.6/5)
Provided by JimMac
Number Of Ingredients 4
Steps:
- If you made your pie crust, roll out thin. When I made mind I found them to be a little thick. So I will say about ¼" thick. Cut all ends straight so you have a large rectangle. Spread on butter and add a generous helping of cinnamon sugar. Roll tightly and make sure the seam is closed. Cut the roll into ½" cookies. If the dough is too soft refrigerate for 30 minutes or so. Place on a cookie sheet and bake at 400° until lightly golden brown. About 20 minutes or so. Let sit for a few minutes and then transfer to a wire rack for cooling. Store in an airtight container.
PETE DE SOEUR (NUNS FARTS)
The name of this recipe doesn't sound appealing but trust me it is. It's been a family French recipe for years and I would love to share it with you.
Provided by natshaveyourcake
Categories Dessert
Time 32m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 4
Steps:
- -Pre-heat oven to 375.
- -Roll your room temperature dough to less then 1/2 inch thickness into a rectangular shape.
- -With a spoon, spread 2 tbsp of butter evenly over dough.
- -Evenly cover the butter with brown sugar leaving a little room around the edges of the dough.
- -Sprinkle cinnamon over brown sugar.
- -Tightly roll up the dough and seal the seam with your left over butter.
- -Trim ends off and cut rolled dough about 1/2 in thick and lay flat on sprayed cookie sheet.
- -Bake for about 12 min or until brown sugar is caramelized.
- -Lay waxed paper on your work surface.
- -Once out of the oven, wait about 5 min then gently remove from pan and place them onto the waxed paper.
- -Let cool completely - about 10 minute.
- -These can be frozen for future use for up to a month.
NUN'S PUFFS
Make and share this Nun's Puffs recipe from Food.com.
Provided by Pain au Chocolat
Categories Quick Breads
Time 45m
Yield 12 puffs, 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over medium-high.
- Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head).
- Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.
- Scrape dough ball into a bowl and allow to sit at room temperature for about 5 minutes.
- Add the eggs 1 at a time, stirring each into the mixture until it's smooth.
- Preheat oven to 375 degrees F.
- Coat 12 muffin cups with butter liberally, including the area around the mouth of each cup. Do the same to a #9 disher (one of those ice cream scoops with the thumb lever that helps push out the scoop). Drop about half a scoop of the mixture into each muffin cup. Dust the top of each puff with a pinch of sugar (turbinado sugar works well for this).
- Slide pan into the oven and allow to bake for 30 minutes, until puffs have more than doubled in size and are golden brown.
- Poke each puff with a fork to let out its steam (so the insides don't get soggy) and remove from the pan. Allow each puff to cool slightly before eating, then dig in!
Nutrition Facts : Calories 133.7, Fat 10.1, SaturatedFat 5.9, Cholesterol 85.2, Sodium 83.3, Carbohydrate 7.1, Fiber 0.2, Sugar 0.1, Protein 3.6
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