These Acadian pastries from southeastern New Brunswick are small rounds of soft dough wrapped around apple, raisin and cranberry filling. Each one is baked with a little opening at the top, then that opening is filled with brown-sugar syrup. The name means “poutine with a hole”; this is a dessert, not fries with gravy or the savory boiled poutine râpée.
The dough is tender rather than flaky. Seal each round well, set it seam-side down and keep the opening visible so the syrup can settle into the fruit after baking. The source recipe is associated especially with southeastern New Brunswick, and household fruit proportions vary.
Mix the doughHeat the oven to 190°C and line a baking sheet with parchment. Whisk together the flour, baking powder, salt and granulated sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add the milk gradually and stir just until a soft dough forms; do not knead it.
Shape the roundsDivide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into a 12–15 cm round. Keep the rounds covered while you work.
Fill and form the pastriesMix the prepared apples, raisins and cranberries. Place a small mound of fruit in the centre of each round, leaving a clear border. Moisten the edge with a little milk, gather the dough around the filling and pinch it closed into a ball. Set each pastry seam-side down on the baking sheet, then make a 15 mm opening at the top.
Bake and make the syrupBake for about 30 minutes, until the pastries are golden and the dough is fully baked through. Meanwhile, combine the brown sugar and water in a small saucepan. Bring to a boil and simmer for 5 minutes, stirring until the sugar dissolves into a light syrup.
Fill the holes and serveRemove the pastries from the oven and spoon syrup into each opening while they are still warm. Let the syrup settle, then serve warm or cool.
Cut the apples into small, even pieces so the filling fits inside each round. If the fruit is especially juicy, spoon it into the dough without excess liquid. The dough should be soft but manageable; dust the work surface lightly rather than adding a lot of extra flour. A small spoon or narrow funnel helps direct syrup into each opening.
Cool leftovers promptly, place them in a covered container and refrigerate within 2 hours at or below 4°C. Use within 3–4 days. To serve warm, heat briefly and eat promptly; avoid leaving dairy-containing pastries at room temperature for extended periods.
Rounded ingredient-based estimate per pastry for twelve portions using generic values for flour, baking powder, butter, milk, apples, raisins, cranberries and the full brown-sugar syrup. Some syrup may remain in the pan, and fruit size varies; exact brand values are not claimed.
Contains wheat (gluten) and milk. Check packaged ingredients for additional allergens or cross-contact. Wash hands and clean work surfaces after handling raw flour; do not taste raw dough. Refrigerate finished pastries within 2 hours in a covered container at or below 4°C. Keep them chilled until serving and return leftovers to the refrigerator promptly.
