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 (aka Leo’s Pet De Soeur)!
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 Pet De Soeur treats?
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!
Recipe Tip
While easy to make, you need to make sure you roll the pie crust as tight as possible. If you don’t they will unravel and all the delicious brown sugar will spill out of the pastry.
I also suggest you press the brown sugar into the pie crust. The melted butter will help the brown sugar stick to the pie crust. Again, this will prevent the caramel filling from spilling out on the baking sheet.
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Gather your Ingredients
You will need the following ingredients to make this Pet de Soeur (aka Nun Farts) recipe (see recipe card for quantities): Refrigerated Pie Crust, Unsalted Butter, Light Brown Sugar and Milk.
How to Make Nun Farts
- Preheat the 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 for approximately 5 minutes before removing it from the pan.
Printable Recipe Card
Leo’s Nun Farts (Pet de Soeur)
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Ingredients
- 1 Refrigerated Pie Crust
- 2 Tbsp Unsalted Butter, Melted
- ½ Cup Light Brown Sugar
- 2 Tbsp Milk
Instructions
- 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.
Recipe Video
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My grandmother was a wonderful pie baker. Whenever I “helped” her with her pie baking, there always seemed to be some pie dough left over and she taught me how to make these. She used plain granulated sugar instead of brown sugar and would occasionally sprinkle a little cinnamon on top before we rolled it. I liked them better than the actual pie she baked, and she made the BEST pies!! I still make these delicious treats from time to time after all these years, too. Reminds me of her every time.
Many years ago my mother use to make these. I couldn’t get enough. This is my first time making these.
They are written as pettes-de-seurs.
Thank you so much for sharing. My mom would make these every year at Easter and Christmas with left over pie dough. When I was young, I went to a french school and my grade 8 teacher was a nun, I remember bringing them into school as a lunch treat one day, she asked me what they were and when I told her she laughed! She got such a kick out of it!
These little delicate pastries are very easy to make and do not take much time. They are delicious. My grandkids just love them. Thumbs up for this wonderful pastries.