Dessert: Canada – Quebec – Pets de Soeurs (Sisters' Farts)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 25 min

Additional 15 min

Total 55 min

Ingredients

- 2 (9-inch) refrigerated pie crusts, about 14 oz (400 g) total (or equivalent homemade pastry dough)
- 6 tbsp (85 g) unsalted butter, softened
- 1/2 cup (110 g) packed dark brown sugar
- 1 tsp (2.5 g) ground cinnamon (optional)
- Pinch of salt
- 1 large egg + 1 tbsp (15 ml) water, beaten (optional, for egg wash)
- Nonstick spray or 1 tbsp (15 g) butter for the baking pan

Optional simple maple glaze:
- 1 cup (120 g) powdered sugar
- 1–2 tbsp (15–30 ml) maple syrup or milk
- Pinch of salt

Instructions

Short Description:
Simple, homey rolled pastry slices filled with butter and brown sugar that caramelize as they bake into soft, sweet spirals. A classic Quebec dessert prized for its minimal ingredients and comforting flavor.

Regional Notes:
This Quebec version uses pie/pastry dough rolled with butter and dark brown sugar, reflecting the province's tradition of stretching basic pantry staples into treats. Unlike more elaborate cinnamon-roll relatives, Pets de Soeurs are intentionally plain and rely on quick assembly and caramelization rather than rich frostings.

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking pan with nonstick spray or 1 tbsp (15 g) butter.
2. If using refrigerated crusts, unwrap and let soften slightly so they are pliable. On a lightly floured surface, roll each 9-inch crust into an approximate 12 x 9-inch (30 x 23 cm) rectangle; you want two roughly equal rectangles.
3. Mix the softened butter, brown sugar, cinnamon (if using), and a pinch of salt in a small bowl until combined into a spreadable paste.
4. Lay one pastry rectangle on the work surface. Spread half of the brown sugar-butter mixture evenly over the rectangle, leaving a 1/2-inch (1 cm) border at the far edge.
5. Place the second pastry rectangle directly on top of the first. Spread the remaining sugar-butter mixture evenly over the top layer, again leaving a 1/2-inch (1 cm) border at the far edge.
6. Starting from one long edge, roll the double-layer pastry tightly into a log (jelly-roll style), sealing the edge by pinching the final seam. Chill the log in the refrigerator for 10–15 minutes to firm slightly (this makes cleaner slices).
7. Remove the log and, using a sharp knife, trim the ends and cut into 12 equal slices (about 3/4–1 inch / 2–2.5 cm thick). Arrange the slices cut-side up in the prepared baking pan, leaving a little space between each for expansion.
8. If using, brush the tops lightly with the beaten egg wash for a glossy finish.
9. Bake in the preheated oven for 22–28 minutes, until the pastries are puffed and golden and the sugar has caramelized. Rotate the pan once halfway through baking for even browning.
10. Remove from the oven and let cool in the pan for 5–10 minutes so the caramel sets slightly. Transfer to a wire rack to finish cooling if desired.
11. For the optional maple glaze: whisk powdered sugar with 1 tbsp (15 ml) maple syrup or milk and a pinch of salt; add more liquid 1 tsp (5 ml) at a time until desired drizzle consistency. Drizzle over slightly cooled pastries before serving.
12. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for 1–2 days or refrigerate up to 4 days; rewarm briefly before serving.