Pets de sœurs — “nun’s farts” in direct translation — are Québécois cinnamon-sugar spirals made from leftover pie dough rolled thin, spread with butter, brown sugar, and cinnamon, then rolled up and sliced into rounds before baking. The name is colloquial and old, rooted in the French Canadian habit of naming humble foods with irreverent […]

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Pastelitos criollos are small fried pastries made from a layered dough folded repeatedly to create flaky, crisp strata — similar in technique to rough puff pastry — then filled, sealed, and fried until golden and rigid. The edges open outward during frying, producing the characteristic flower shape visible in the finished pastry. They are glazed […]

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