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This classic sweet treat from Quebec, known as pets de sœur, is made with rolled pastry for a sugary bite. Super easy to whip up, you'll get amazing rich caramel flavors. It totally brings back old-school dessert memories from family kitchens.
I've been baking these little treats since I was a kid with my grandma. Every time I make pie, I stash away the extra dough to turn into these rolled goodies—they get eaten up fast, trust me.
Tasty Ingredients
- Pie dough: either half a batch or saved dough scraps, don’t toss those!
- Brown sugar: pack it down for deep caramel flavor—better quality means even more taste
- Soft unsalted butter: this gives a melt-in-your-mouth bite and rich taste
- Salt: just enough to bring out all the sweet flavors and keep things balanced
- Ground cinnamon or nutmeg: brings cozy, classic bakery vibes
- Vanilla extract: rounds out the flavors with that famous vanilla touch
- Cornstarch: thickens the filling so it doesn’t ooze everywhere
- Beaten egg: helps stick the dough together and adds a nice golden color
- Maple syrup: brushes on shine and real Quebec flavor at the end
Simple Step-by-Step Directions
- Finish with the oven:
- Bake everything for around 30 minutes, just until the edges start turning golden. As soon as they’re out, brush on maple syrup for a sweet shiny finish.
- Slice and arrange:
- Cut thick slices, about an inch each, and lay them flat on a parchment-lined pan. They can sit close together since they'll only spread out a little.
- Get them ready to bake:
- Brush the whole rolled log with the beaten egg to make it brown up nice. Pop it in the freezer for 10 minutes—this makes it way easier to slice up clean rounds.
- Roll the dough:
- Slightly dampen the edge you left clean, then roll the dough up snugly, starting from the opposite side. Press along the seam so it stays together while baking.
- Spread that filling:
- Smooth your sugar-butter mix all the way across the dough, but leave the top edge clear by about half an inch—that’s your glue spot. Try to spread evenly so every bite’s packed with flavor.
- Mix up the filling:
- In a bowl, blend the brown sugar, softened butter, salt, whichever spice you like, vanilla, and cornstarch. You want a creamy, spreadable mix—not runny.
- Roll out the dough:
- Take out your dough and roll it into a rectangle, about 1/8 inch thick. Try to keep it even so the spirals bake the same. Chill it in the fridge for half an hour to help keep it easy to handle.
- Heat the oven up first:
- Turn your oven to 375°F and make sure your rack’s in the middle. This gives a golden crust without burning the sugary filling.
My grandma sometimes swapped brown sugar for blackstrap molasses, which made it richer and a little rustic. If you want to wow your friends, toss that in—it’s my trick for a deeper, more grown-up flavor.
Storing Pets de Sœur
Keep pets de sœur for up to 5 days at room temp in a container with a tight lid. Let them cool down totally before putting away or else steam inside will make them soft. If you want them warm, refresh a few minutes in the oven at 300°F and they’ll be almost like new.
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Twists and Swaps
The coolest thing about this doughy treat is how you can change it up. Try clove, ginger, allspice or green cardamom instead of cinnamon. Mix in rum-soaked raisins, chopped nuts, or chocolate chips to make them even fancier.
History and Traditions
This pastry with a funny name has been a Quebec favorite for ages. People say the name comes from how they look, kinda like some French cookies called ‘pets de nonne’. They were invented as a way not to waste leftover pie dough—a tradition of making something sweet out of scraps that families kept going for years.
Frequently Asked Questions
- → How do I roll the dough tightly?
Make sure to press firmly while rolling it up, and dampen the edge slightly with water to stick it together.
- → Can I swap the spices for others?
Absolutely! Try mixing it up with ground cloves, ginger, or even cardamom to suit your taste.
- → How do I stop the slices from opening during baking?
Chill the rolled-up dough in the freezer before slicing to help it hold its shape better.
- → What's the best way to store them?
Keep them in a sealed container at room temperature for up to 5 days. You can also freeze the unbaked ones.
- → What kind of maple syrup works best?
Go for pure amber maple syrup for a rich taste and an attractive glaze on the pastries.