Leo's "Nun Farts" was one of my Dad's favorite sweet treats when I was growing up. Loosely translated from the French Pet De Soeur. Addictive
The name of this sweet treat Nun Farts is loosely translated from the French word “Pet De Soeur”. Leo was my dad’s name so there you have it, Leo’s Nun Farts!
My dad loved these things. They are super easy to make but be warned, they are addictive! I mean caramelized Brown Sugar wrapped in pie crust. Now who wouldn’t love these?
Don’t be fooled by the name “Nun Farts” though. These super easy to make sugary treats are addictive. Like super addictive. If you need to watch your sugars as I do, moderation is key. Or maybe skipping this recipe completely!
For more great dessert recipes just like this pet de soeur recipe, check out my collection of Desserts. I especially like my Banana Pudding with Vanilla Wafers recipe.
What Ingredients do I need to make Pet de Soeur?
You will need the following ingredients to make these Pet de Soeur: Pie Crust Dough, Unsalted Butter, Light Brown Sugar and Milk.
How to Make these Nun Farts?
Preheat oven to 350°F.
Roll out pie crust to form a circle. Butter pastry with a thin coat of butter. Put a layer of brown sugar over the butter, making sure you cover the entire pie crust.
Roll the pastry to make a long roll (like a cigar), and squeeze the ends tightly so the ingredients don’t leak out when cooked. Brush the pastry with milk, making sure the finished edge is on the bottom.
Using a sharp knife cut approximately 1-inch pieces and lay each piece on a parchment covered cookie sheet.
Bake until pastry is golden brown (15 to 18 minutes). Let cool approximately 5 minutes before removing from pan.
Leo’s Nun Farts (Pet de Soeur)
Ingredients
- 1 Pie Crust Dough
- 2 Tbsp Unsalted Butter, Melted
- 1/2 Cup Light Brown Sugar
- 2 Tbsp Milk
how to make this recipe
- Preheat oven to 350°F.
- Roll out pie crust to form a circle. Butter pastry with a thin coat of butter. Put a layer of brown sugar over the butter, making sure you cover the entire pie crust.
- Roll the pastry to make a long roll (like a cigar), and squeeze the ends tightly so the ingredients don’t leak out when cooked. Brush the pastry with milk, making sure the finished edge is on the bottom.
- Using a sharp knife cut approximately 1 inch pieces and lay each piece on a parchment covered cookie sheet.
- Bake until pasty is golden brown (15 to 18 minutes). Let cool approximately 5 minutes before removing from pan.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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