Poutines à trou
On this page, we're sharing our most beloved French-Canadian, Acadian and Québécois dishes : classics from grand-maman. This is our classic Acadian dessert, the poutines à trou.
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Poutines à trou
Recipe from Anida Boudreau
"Poutines à trou" (poutines with a hole) are made mainly in southeastern New Brunswick, where they are sometimes called "poutines rôties" (roasted poutines) because they are baked in the oven. Poutines à trou are considered to be the most delectable of Acadian desserts.
Makes 12 poutines.
Filling:
4 apples
½ cup seedless raisins
½ cup cranberries
Syrup:
1 cup brown sugar
¾ cup water
Crust:
2½ cups flour
4 tsp baking powder
½ tsp salt
2 tbsp sugar
¼ cup fat (butter or lard)
¾ cup milk
Photo by Cynthia of Wild Cranberry Hooked Rugs. To see her version of this classic Acadian recipe, click here.
Sift together the flour, baking powder, salt and sugar. Blend in the butter or lard to form a coarse mixture. Add the milk and mix the dough well. Divide the dough into 12 pieces. Roll each piece until it is 12-15 cm (5-6 inches) in diameter.
Peel the apples and cut them into small pieces. Place the apple pieces, raisins and cranberries in the centre of each circle of dough. Moisten the edge of the dough with milk or water, and roll the dough around the ingredients so as to form a ball. Carefully close the opening and place the poutine upside down on a pan. Make a hole of about 15 mm (½ inch) in diameter on top of each poutine. Bake at 375°F (190°C) for 30 minutes.
Prepare the syrup by mixing the sugar and water. Boil for 5 minutes.
When the poutines are ready, remove them from the oven and pour the syrup into the hole on top of each poutine. Serve cold or hot.