PECAN + DATE NUNS FARTS aka PIE DOUGH PINWHEELS

Oh, nuns farts! Don’t be fooled by their very unappetizing name, you won’t be able to withhold your desire to eat them after one little bite. A direct translation of “pets de soeur”, the french name for this recipe, it is an old traditional recipe from Québec. In the old days, you know when families had something like 10 children each, and grand-mamans would make a million “tourtières” (meat pies), there would be a lot of pie dough scraps. There is no way grand-maman would’ve thrown this buttery gold away, so she would turn them into nuns farts.

The classic recipe calls for a brown sugar and cinnamon filling, but as usual I decided to shake things up a little by adding pecans and dates. I also roll them in sugar before baking them for extra caramelization. It’s one of my favourite recipes for the holidays, as a gift for your hosts or when you’re having people over. They can also be made ahead to ease your mind during this sometimes stressful time of year. Read the tip below the recipe to find out how. 

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PECAN + DATE NUNS FARTS
How many farts will this recipe make? About 24 farts!

INGREDIENTS

1 pie dough, homemade (click here my recipe) or store-bought
3 tbsp hot water
10 medjool dates, pitted
2 tbsp unsalted butter
3 tbsp brown sugar
2 tbsp ground cinnamon
1/2 tsp kosher salt
1/2 cup pecans
1 cup granulated sugar

INSTRUCTIONS

Heat the oven to 350ºF. To prepare the filling, place the water, dates, butter, brown sugar, cinnamon and salt in a food processor and pulse until smooth. Finely chop the pecans.

Roll the pie dough in a rectangular shape on a slightly floured surface. Spread the date filling all over it and sprinkle evenly with the chopped pecans. Starting at the long side, tightly roll up the dough into a log shape. With a knife, cut slices of about 1 cm thick. Place the granulated sugar in a bowl and coat each fart generously in sugar. Shake off the excess and place them on a baking sheet lined with parchment paper.

Bake until golden brown, about 25 minutes. Let cool for a few minutes before devouring. 

MAKE AHEAD TIP

After you roll the pie dough with its filling, you can tightly wrap the log in plastic wrap and store it in the freezer unbaked up to 3 months. Just transfer to the fridge the night before you want to bake them and voilà! 

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1 Comment

  1. Tee hee! They’re pretty as a picture, and the name makes me giggle.

    Reply

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ABOUT

Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.

   

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