-----------------------------------CRUST-----------------------------------
3 c Flour 1 ts Sugar
2 tb Baking powder 1/2 c Lard
1 ts -Salt 1 c Milk
----------------------------------FILLING----------------------------------
2 tb Butter; softened 1 ts Cinnamon
1 c Brown sugar 1 c -Water
To quote the author Marie Cormier-Boudreau, "These pastries which resemble
cinnamon rolls, have been made throughout Acadia for many, many years.
Although they are usually given the colourful name Pet de Soeurs (literally
nun's fart), they are also be called (sic) Rosettes, Rondelles, Hirondells,
Bourriques de veilles, Bourriques de soeurs or Bourriques de viarges
(Rosettes, Slices, Swallows, Old Women's Belly Buttons, Nun's Belly Buttons
and Virgin's Belly Buttons."
Sift the dry ingredients together. Blend in the lard to form a coarse
mixture. Gradually add the milk until a soft dough is formed. Roll the
dough until it is fairly thin, although it should be thicker than a regular
pie crust. Butter the dough with soft butter, cover with 1/4 inch of brown
sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and
slice into circles about 1/2 inch thick. Pour water into a casserole dish.
Put the sliced dough into the casserole and bake at 375F for about 30
minutes or until the pets de soeur are golden brown.
VARIATION: Cranberry jam may be substituted for the sugar and the cinnamon.
SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau
