Tasty homemade sweet pastry

This old-school Quebec sweet treat, called "pets de sœur," is all about rolled dough packed with caramel flavors. Super easy to whip up. Every bite gives you that cozy, old-fashioned, home-cooked vibe.

I've been making these little sweets with my grandma since I was a kid. Every time pie dough scraps show up, we’d save them just for this. Honestly, these rolled goodies disappear from the table fast.

Tasty Ingredients

• Maple syrup: Gives shiny sweetness that's totally Quebec
• Beaten egg: Helps stick the edges and turns the crust golden
• Cornstarch: Keeps the filling from running out while baking
• Vanilla extract: Brings lovable aroma and flavor to the mix
• Ground cinnamon or nutmeg: Tosses in some cozy spice, classic bakery style
• Salt: Balances the sweetness and makes everything pop
• Soft unsalted butter: Gives you that melt-in-your-mouth richness
• Brown sugar: Packs in a caramel punch, pick the good stuff if you can
• Pâte brisée (shortcrust): Use either a half batch or leftover dough scraps to prevent waste

Simple Step-by-Step Directions

Finishing Touch:

Bake about 30 minutes or so, until the spirals turn just golden. As soon as they come out, brush on maple syrup for a shiny, sweet layer.

Slice and Lay Out:

Cut into slices about an inch thick and put them on a parchment-lined tray. It's fine if they touch—they’ll spread a bit as they bake.

Getting Ready to Bake:

Brush the rolled-up dough all over with beaten egg so it gets a nice bronzed look when baked. Freeze the roll for about 10 minutes to firm it up—so much easier to cut this way.

Rolling It Up:

Moisten the bare strip, then roll up the dough from the bottom end. Keep it snug so the swirl stays put during baking, and press along the edge to close it up tight.

Filling Time:

Mix up brown sugar, soft butter, salt, your chosen spice, vanilla, and cornstarch in a bowl. You want a creamy, spreadable paste that isn't drippy.

Dough Prep:

Roll your shortcrust into a rectangle, aim for about 1/8 inch thick. Keep the thickness even so every swirl bakes up right. Let it relax in the fridge for half an hour, so it’s easier to handle.

Oven Prep:

Heat your oven to 375°F, with the rack in the center. This helps everything brown perfectly without burning the sugar.

Putting Things Together:

Smooth the filling over the dough, skipping a strip at the top (leave about half an inch empty). That border helps seal the roll shut. Spread the filling out so every piece is tasty.

Sometimes I swap in dark molasses like my grandma did. The result is a deeper, super rich flavor—totally worth it if you wanna wow guests or just switch it up.

Keeping Them Fresh

These spirals hold up for around 5 days at room temp in a sealed container. Let them fully cool before storing or you’ll end up with soggy pastry. Want them warm? Toss them back in a 300°F oven for a couple minutes and it’ll taste like day one.

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Different Twists and Swaps

What's awesome here is you can play around a ton. Trade cinnamon for ground clove, ginger, allspice, or even green cardamom. Want to treat yourself? Add rum-soaked raisins, chocolate chips, or chopped nuts to the filling.

Background and Family Tradition

This treat, with its funny name, has been part of Quebec’s food culture forever. It probably got the name from its shape—kind of like old French “nun’s puffs.” Back in the day, families made these to use up extra pie dough after baking, so it’s a brilliant way to cut food waste and keep traditions going.

Frequently Asked Questions

→ What’s the trick to rolling the dough neatly?

Roll tightly and moisten the edge slightly to make it stick well. Press firmly to seal it shut.

→ Can I swap the spices for other flavors?

Of course! Try using ground ginger, cardamom, or even a pinch of clove to shake things up.

→ How do I stop the slices from opening while baking?

Pop the rolled dough in the freezer for a quick chill before cutting. It helps them hold their shape better.

→ What’s the best way to store sweet pastries?

Keep them in an airtight container at room temp for up to five days, or freeze unbaked rolls to enjoy later.

→ Which kind of maple syrup works best for glazing?

Amber maple syrup is your go-to! It's rich in flavor and gives a beautiful glaze on top.