Pets de soeurs came to me through family in eastern Ontario. My cousin in Connecticut baked them in long logs and sliced them afterward. I always had trouble making sure they were cooked through that way. A cousin in Ottawa served some she got at a bakery, sliced before baking. The brown sugar tends to burn when I bake them that way.

I used to make them as a way to use up leftover pie dough. However, my immediate family never liked them and I don’t eat wheat, so it’s been years.

We’re having a John the Baptist Day gathering in less than 2;weeks, and you may have inspired me to have another go at it.