Introduction

Leo’s Nun Farts are delightful little pastries that combine a buttery crust with a sweet brown sugar filling. This simple, nostalgic treat is perfect for a quick dessert or an afternoon snack with tea or coffee.

The image shows several golden brown cinnamon rolls closely placed together on a white marbled surface. Each cinnamon roll has multiple soft layers of dough swirling inward, with a shiny glaze coating the outside making them look moist and sticky. The outer layers have a slightly crispy texture with a light sheen, while the inside layers appear soft and fluffy with a cinnamon spice filling visible between spirals. The overall color is a warm caramel brown with hints of darker cinnamon specks throughout. 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 the oven to 350°F (175°C).
Step 2: Roll out the pie crust into a circle. Brush the surface lightly with melted butter.
Step 3: Sprinkle a layer of light brown sugar evenly over the buttered crust, covering the entire surface.
Step 4: Roll the pie crust into a long cigar shape, then pinch the ends tightly to seal in the filling.
Step 5: Brush the rolled pastry with milk, placing the sealed edge on the bottom to hold shape during baking.
Step 6: With a sharp knife, cut the roll into approximately 1-inch pieces and arrange them on a parchment-lined baking sheet.
Step 7: Bake for 15 to 18 minutes or until the pastries turn golden brown.
Step 8: Allow the pastries to cool for about 5 minutes before carefully removing them from the baking sheet.

Tips & Variations

For extra flavor, try sprinkling cinnamon or nutmeg over the brown sugar before rolling.
Use a homemade pie crust or puff pastry for a different texture.
If you prefer a richer filling, mix the brown sugar with a pinch of salt or a splash of vanilla extract.

Storage

Store leftover Nun Farts in an airtight container at room temperature for up to 2 days to keep them crisp. Reheat briefly in a warm oven if you want to soften them slightly or restore crispness.

How to Serve

The image shows a close-up of eight cinnamon rolls arranged closely together on a white plate. Each roll has several visible layers of light golden to deep brown swirled dough with a shiny, sticky glaze on top, giving them a slightly glossy finish. The texture of the dough looks soft and flaky with a hint of cinnamon sugar filling visible in the spirals. The rolls are well-baked, with darker brown edges and a tender, fluffy inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with frozen pie crust?

Yes, frozen pie crust works well. Just thaw it according to package instructions before rolling and assembling.

What if my pastries leak filling during baking?

Make sure to seal the ends tightly and brush the rolled pastry with milk before cutting and baking. This helps keep the filling inside.

Leo’s Nun Farts Recipe

Print Recipe

★★★★★

4.4 from 138 reviews

Leo’s Nun Farts are delightful, bite-sized pastries made from a buttery, brown sugar-filled pie crust that’s rolled and baked until golden and caramelized. These sweet treats offer a perfect balance of crispy edges and a soft, sweet center, making them an irresistible snack or dessert.

Author: Toney
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes
Yield: About 12 pieces 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Ingredients

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
Prepare Pie Crust: Roll out the refrigerated pie crust into a circle on a flat surface. Brush the entire surface lightly with the melted butter to add richness and help the sugar adhere.
Add Brown Sugar Layer: Sprinkle a layer of light brown sugar evenly over the buttered pie crust, covering the entire surface for sweetness throughout.
Roll and Seal: Carefully roll the pie crust into a long cigar shape, ensuring it is tight but not too thin. Squeeze the ends firmly to seal and prevent the filling from leaking during baking. Brush the outside with milk to promote browning, placing the sealed edge on the bottom to keep it closed.
Slice and Place on Baking Sheet: Using a sharp knife, cut the rolled pastry into approximately 1-inch thick slices. Lay these pieces flat on a parchment paper-lined cookie sheet, spacing them slightly apart.
Bake to Golden Brown: Bake in the preheated oven for 15 to 18 minutes or until the pastries turn a golden brown color indicating they are cooked through and caramelized.
Cool Before Serving: Remove the pastries from the oven and let them cool on the baking sheet for about 5 minutes to firm up before transferring to a cooling rack or serving plate.

Notes

Make sure to seal the edges tightly to prevent the sugar from leaking out during baking.
Using parchment paper helps prevent sticking and makes cleanup easier.
For a richer flavor, you can add a sprinkle of cinnamon to the brown sugar layer.
These pastries are best enjoyed warm but can be stored in an airtight container for up to 2 days.

Keywords: Leo’s Nun Farts, Brown Sugar Pastries, Sweet Pastry Rolls, Easy Dessert, Bite-Sized Pastries