Recipe: Pets-de-nonne

Pets-de-nonne are a Sunday dessert, the kind of thing you pull out when you have time and want to impress without overcomplicating. Originally from the Franche-Comté region, this is a convent recipe where nuns knew their way around the kitchen. Light, sweet, melting, everyone loves them. For occasions, perfect at the end of a family meal, as an appetizer in small format, or even as a dessert for a crowd. Mainly an autumn and winter dish, when apples and pears from the market are firm and tart. In summer, add wild strawberries or raspberries inside, very good too. With wine, forget reds. A white Sancerre or Chablis, something light and crisp, works well. Otherwise a Crémant d'Alsace if you prefer bubbles. The wine's acidity contrasts nicely with the icing sugar and rich pastry. Key tip: the pastry must dry thoroughly over heat, otherwise it stays sticky and the pets spread in the oil instead of puffing. And use cultured butter if you can find it, it tastes better, you'll notice the difference. For accompaniments, keep the fruit as dice or slices on the side, let people serve themselves based on their preference.