Introduction

Leo’s Nun Farts are a delightful and simple pastry treat that combines buttery sweetness with a tender, flaky crust. Perfect for a quick dessert or an afternoon snack, these little rolls bring a satisfying crunch and caramelized flavor with every bite.

The image shows a close-up of several cinnamon rolls arranged closely together on a white plate. Each roll has about 5 visible spiral layers of soft dough with a golden-brown outer edge, and the inner swirls are coated with a shiny, sticky glaze that gives a slightly caramelized texture. The dough layers are light tan with a smooth surface, while the cinnamon filling is darker brown and grainy, spread evenly in thin lines between the layers. The rolls have a slight puffiness with some sugary granules sprinkled on top, and small bits of cinnamon filling peek out from the edges. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Refrigerated Pie Crust
2 Tbsp Unsalted Butter (melted)
1/2 Cup Light Brown Sugar
2 Tbsp Milk

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Roll out the pie crust into a circle. Brush the surface evenly with melted butter, then sprinkle a layer of light brown sugar over the butter, covering the entire crust.
Step 3: Carefully roll the pastry into a long cigar-shaped roll, making sure to gently squeeze the ends to seal the filling inside. Brush the entire roll with milk, placing the seam side down to keep it closed.
Step 4: Using a sharp knife, cut the roll into about 1-inch pieces. Place each piece on a cookie sheet lined with parchment paper, spacing them slightly apart.
Step 5: Bake for 15 to 18 minutes until the pastry is golden brown. Remove from the oven and let the pieces cool on the pan for about 5 minutes before serving.

Tips & Variations

For extra flavor, sprinkle a pinch of cinnamon over the brown sugar before rolling the crust.
You can substitute light brown sugar with dark brown sugar for a richer caramel taste.
Serve warm with a drizzle of honey or a dusting of powdered sugar for added sweetness.

Storage

Store unused Nun Farts in an airtight container at room temperature for up to 2 days to maintain their crispiness. For longer storage, keep them refrigerated for up to 5 days and warm slightly in the oven before serving to refresh the texture.

How to Serve

A small, round pastry shaped like a rose sits on a white marbled surface. The pastry has multiple spiral layers, each a light golden brown color with a soft, flaky texture. The top is coated with a thick, shiny caramel sauce that drips slightly onto the surface below, adding a rich amber hue and a glossy finish. The layers of dough are visible, tightly rolled to form the rose shape with delicate edges and a slightly soft interior. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of refrigerated?

Yes, homemade pie crust works great and can add a fresher flavor, just roll it out to the same thickness as the store-bought version.

Can I make these gluten-free?

Absolutely—use a gluten-free refrigerated pie crust and ensure your brown sugar doesn’t contain any gluten additives.

Leo’s Nun Farts Recipe

Print Recipe

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Leo’s Nun Farts is a delightful pastry treat featuring a golden, buttery pie crust filled with brown sugar. Rolled like a cigar and baked to perfection, these sweet, bite-sized pieces are crisp on the outside and caramelized on the inside, making them an irresistible snack or dessert.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: Approximately 12 pieces 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pastry

1 Refrigerated Pie Crust

Filling and Coating

2 Tbsp Unsalted Butter, melted
1/2 Cup Light Brown Sugar
2 Tbsp Milk

Instructions

Preheat Oven: Set your oven to 350°F to ensure it reaches the right temperature for baking your pastry.
Prepare Pie Crust: Roll out the refrigerated pie crust into a circle on a clean surface. Use a brush or spoon to coat the entire surface with a thin, even layer of melted butter.
Add Brown Sugar Layer: Sprinkle the light brown sugar evenly over the buttered pie crust, covering the entire surface to create the sweet filling.
Roll the Pastry: Carefully roll the pie crust lengthwise to form a long roll similar to a cigar. Pinch the ends tightly to ensure the sugar does not leak out during baking.
Apply Milk Wash: Brush the outside of the pastry roll evenly with milk, then place the roll seam-side down. This helps the roll hold together and promotes browning.
Slice the Roll: Using a sharp knife, cut the roll into approximately 1-inch wide pieces. Place each piece cut-side up on a cookie sheet lined with parchment paper, spaced slightly apart.
Bake: Place the cookie sheet in the preheated oven and bake the pieces for 15 to 18 minutes or until the pastry is golden brown and crisp.
Cool and Serve: Allow the pastries to cool on the sheet for about 5 minutes before transferring them to a cooling rack or serving plate. Enjoy warm or at room temperature.

Notes

Ensure the ends of the pastry roll are well-sealed to prevent sugar from leaking during baking.
Use parchment paper to prevent sticking and make cleanup easier.
These pastries are best enjoyed fresh but can be stored in an airtight container for one day without losing crispness.
For a richer flavor, you can sprinkle a pinch of cinnamon over the brown sugar before rolling.

Keywords: Leo’s Nun Farts, pastry, brown sugar pastry, sweet roll, baked dessert, quick dessert, pie crust recipe