Pete De Soeur: The Surprisingly Delicious Treat Known as Nun’s Farts

The name always makes me giggle, I admit. “Nun’s Farts” – or Pete de Soeur, as my French grandmother would delicately pronounce it – hardly sounds appetizing. But one whiff of the warm, caramelized sugar and cinnamon that filled her tiny kitchen on Sunday afternoons and all reservations would melt away. I remember standing on a rickety stool, mesmerized as she deftly rolled out the dough, her hands moving with a practiced grace that only years of baking can bestow. These weren’t just pastries; they were a tiny portal to a world of comforting sweetness, a delicious secret whispered between generations.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yields: 3 dozen
• Serves: 12
• Dietary Type: Vegetarian

Ingredients

• 1 lb favorite pastry dough (store-bought or homemade)
• ½ cup light brown sugar
• 1 dash cinnamon (optional)
• 3 tablespoons salted butter

Equipment Needed

• Oven
• Cookie sheet
• Rolling pin
• Spoon
• Waxed paper

Instructions

1. Preheat your oven to 375°F (190°C). It’s crucial to have the oven fully heated to ensure proper caramelization.
2. On a lightly floured surface, roll your room temperature dough into a rectangular shape. Aim for a thickness of less than ½ inch. This is important for achieving a delicate, flaky texture. If the dough is too cold, it will crack; if it’s too warm, it will be difficult to handle.
3. Using a spoon, spread 2 tablespoons of the salted butter evenly over the entire surface of the rolled-out dough. Make sure the butter is softened, but not melted, for easy spreading.
4. Evenly cover the buttered dough with the ½ cup of light brown sugar, leaving a little room around the edges. This border will prevent the sugar from burning onto the cookie sheet.
5. If desired, sprinkle a dash of cinnamon over the layer of brown sugar. Don’t overdo it; a light dusting is all you need to enhance the flavor.
6. Tightly roll up the dough, starting from one of the long sides. This creates the characteristic swirl.
7. Seal the seam with the remaining 1 tablespoon of butter. This helps the dough stay together during baking.
8. Trim the ends off the rolled dough. The ends tend to be uneven and won’t look as appealing.
9. Cut the rolled dough into slices about ½ inch thick. A serrated knife works well for this, preventing the dough from squishing.
10. Lay the sliced dough pieces flat on a sprayed cookie sheet. Spraying the cookie sheet prevents the pastries from sticking and ensures even browning.
11. Bake for approximately 12 minutes, or until the brown sugar is nicely caramelized and the pastries are golden brown. Keep a close eye on them; baking times can vary depending on your oven. The aroma alone will be intoxicating!
12. Lay a sheet of waxed paper on your work surface. This is where you’ll place the warm pastries to cool.
13. Once out of the oven, wait about 5 minutes before gently removing the pastries from the pan. They will be very delicate and hot straight from the oven.
14. Place the pastries onto the prepared waxed paper to cool completely, which should take about 10 minutes. This allows the caramel to set and the pastries to firm up.
15. Enjoy immediately, or freeze for later!

Expert Tips & Tricks

• For an even richer flavor, use dark brown sugar instead of light. The molasses content adds a deeper caramel note.
• Don’t skip the step of rolling the dough thinly. A thicker dough will result in a less delicate pastry.
• If the dough is sticking while you roll it out, lightly dust your work surface with powdered sugar instead of flour. This adds a touch of sweetness and prevents sticking.
• For a crispier bottom, place a silicone baking mat on top of the cookie sheet, then place the pastries on the mat.
• To prevent burning, especially if your oven tends to run hot, you can loosely tent the pastries with foil during the last few minutes of baking.

Serving & Storage Suggestions

These Pete de Soeur are best served warm, allowing the caramelized sugar to be at its most gooey and delicious. Arrange them attractively on a platter, perhaps with a dusting of powdered sugar for an elegant touch. They pair wonderfully with a cup of hot coffee or tea.

Leftovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month. To reheat, simply bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until warmed through. You can also microwave them in short bursts, but be careful not to overcook them, as they can become tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	237.7 kcal	N/A
Calories from Fat	N/A	55%
Total Fat	14.5 g	22%
Saturated Fat	4.7 g	23%
Cholesterol	7.6 mg	2%
Sodium	210.3 mg	8%
Total Carbohydrate	25 g	8%
Dietary Fiber	1.3 g	5%
Sugars	8.9 g	35%
Protein	2.2 g	4%

Variations & Substitutions

• For a gluten-free version, use your favorite gluten-free pastry dough. Be sure to follow the manufacturer’s instructions for handling and baking.
• Add a touch of orange zest to the brown sugar mixture for a citrusy twist.
• Swap the cinnamon for nutmeg or cardamom for a different spice profile.
• Sprinkle chopped pecans or walnuts over the brown sugar for added texture and flavor.
• For a vegan version, use a vegan pastry dough and substitute the butter with a vegan butter alternative.

FAQs (Frequently Asked Questions)

Q: Why are these called “Nun’s Farts”?
A: The name is a bit whimsical and its exact origin is debated, but it likely refers to the light, airy texture of the pastry. Some suggest it was a playful name given by nuns who originally created or perfected the recipe.

Q: Can I use puff pastry instead of regular pastry dough?
A: Yes, puff pastry will work, but the resulting texture will be different. Puff pastry will create a flakier, more layered pastry, while regular pastry dough will be slightly denser.

Q: How can I prevent the brown sugar from burning?
A: Ensure your oven temperature is accurate and keep a close eye on the pastries during the last few minutes of baking. If they start to brown too quickly, loosely tent them with foil.

Q: Can I make these ahead of time?
A: Yes, you can assemble the pastries and store them in the refrigerator for up to 24 hours before baking. You can also freeze the baked pastries for up to a month.

Q: My dough is too sticky to roll out. What should I do?
A: Sprinkle your work surface and the dough with a little extra flour. You can also chill the dough in the refrigerator for about 15-20 minutes to firm it up.

Final Thoughts

Don’t let the unusual name deter you! These Pete de Soeur are a delightful treat that are surprisingly easy to make. They’re perfect for a weekend brunch, a special occasion, or simply a cozy afternoon indulgence. Whether you call them “Nun’s Farts” or something a bit more polite, I encourage you to give this recipe a try. The warm, sweet aroma and the satisfyingly flaky texture are sure to win you over. And who knows, maybe you’ll even create some delicious memories of your own, just like my grandmother did for me. Bon appétit!