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Pets de Soeur
(Cinnamon Rolls)

category: Desserts
submitted by: Joshua Rediker

Memories

None Listed by the submitter. Quoting the author of the cookbook, Marie Cormier-Boudreau:

“These pastries which resemble cinnamon rolls, have been made throughout Acadia for many, many years. Although they are usually given the colourful name Pet de Soeurs (literally nun's fart), they are also be called (sic) Rosettes, Rondelles, Hirondells, Bourriques de veilles, Bourriques de soeurs or Bourriques de viarges (Rosettes, Slices, Swallows, Old Women's Belly Buttons, Nun's Belly Buttons and Virgin's Belly Buttons.”

Prep Time: Just several minutes
Cooking Time: 30 Minutes @ 375°
Makes: about 8
Difficulty: Average (anybody could do this)
Recipe Source: "A Taste of Acadie"
Marie Cormier-Boudreau
On line at Recipe Source Click Link to follow.



Qty	Measure	Ingredient
For the Crust
3	Cups	Flour
2	TBSP	Baking Powder
1	Tsp	Salt
1	Tsp	Sugar
1/2	Cup	Lard
1	Cup	Milk
For the Filling
2	TBSP	Butter
1	Cup	Brown Sugar
1	Tsp	Cinnamon
1	Cup	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.

VARIATION: Cranberry jam may be substituted for the sugar and the cinnamon.

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