Make Québec and Acadian-style pets de sœur from pie dough rolled with butter and brown sugar, sliced into spirals and baked until crisp at the edges.
These small pastries are a practical use for pie dough: a thin layer of butter and brown sugar is rolled inside the pastry, then each slice bakes into a crisp-edged spiral. The name is probably Acadian in origin, while the pastry is associated with Québec and broader French-Canadian cooking. Family versions vary, including recipes baked in syrup; this version keeps the filling simple and bakes the spirals on a tray.
Step 1Heat the oven to 190°C. Line a baking sheet with parchment.
Step 2On a lightly floured surface, roll the chilled dough into a rectangle about 24 × 30 cm and 3 mm thick. Patch small cracks gently.
Step 3Brush the surface evenly with melted butter, leaving a 1 cm border along one long edge. Sprinkle the brown sugar evenly over the butter.
Step 4Starting at the opposite long edge, roll the pastry into a snug log. Moisten the bare border lightly with water and press to seal. Chill the log for 10 minutes to firm it for slicing.
Step 5Trim uneven ends if needed and cut the log crosswise into 12 slices, about 2 cm thick. Arrange them cut-side up with space between on the prepared sheet.
Step 6Bake for 20–24 minutes, until the pastry is cooked through and the sugar bubbles and caramelizes at the edges. Rotate the sheet once if browning unevenly.
Step 7Cool on the sheet for 10 minutes so the caramel sets before serving. The sugar is very hot straight from the oven.
Follow the prepared dough's package directions for storage and allergens. Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until hot throughout. Contains wheat; check the dough label for milk and other allergens.
The spirals unravelled. Pinch the seam closed with a little water and place each slice seam-side down if needed.
The centers are pale or doughy. Return the tray to the oven for a few minutes; pastry thickness and oven calibration affect timing.
Rounded estimate per two of 12 spirals using USDA FoodData Central FDC 167932 refrigerated unbaked pie crust values, scaled to 300 g, plus generic butter and brown sugar, divided by six servings. Bench flour is excluded because the amount retained is unknown. Dough brands vary, so these are approximate rather than a product-label declaration.
Contains wheat. Prepared pie dough may contain milk, lard or other ingredients; read its package label and cross-contact statement. Keep dough refrigerated as directed. Let the pastries cool for 10 minutes before eating because the caramelized sugar is very hot.
