90
min
Desserts

Poutine à trou

Poutine à Trou - a Canadian apple cookie from New Brunswick - has nothing in common with poutine as we know it!

Poutine à Trou is a small pie with a hole on the top, which is characterized by its delicious filling, consisting of apples, raisins and cranberries, or alternatively nuts.

After baking, brown sugar syrup is poured through the hole.

This dessert can be served wonderfully both hot and cold.

12 servings
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Ingredients

Ingredients for filling

  • 4 apples (e.g. Boskop)
  • 50 g seedless raisins
  • 50 g fresh cranberries
  • 50 g sliced almonds (optional)
  • ½ tsp cinnamon

Ingredients for the dough

  • 250 g flour
  • 1 pack baking powder
  • ½ tsp salt
  • 2 tbsp sugar
  • 60 g butter
  • 180 ml milk

Ingredients for the syrup

  • 180 g brown sugar
  • 180 ml water

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Preparation

  1. Place flour, baking powder, salt and sugar in a bowl. Add butter and mix until smooth. Add milk and knead thoroughly.
  2. Divide the dough into 12 pieces. Roll out each piece into a round patty with a diameter of 12-15 cm.
  3. Peel apples and cut them into small pieces. Place apple pieces, raisins, and cranberries in the center of each dough circle.
  4. Moisten the edge of the dough with milk or water and fold it around the filling so that a ball is formed.
  5. Close the opening carefully and place the poutine on a baking tray with the closure side facing down.
  6. Make a hole about 15 mm in diameter in each poutine.
  7. Bake at 190°C for 30 minutes.
  8. To make the syrup, put water and brown sugar in a pot and cook for 5 minutes.
  9. When the poutines are done, remove them from the oven and pour the syrup into the hole on poutine.
  10. Serve hot or cold.

Here you can find some of the ingredients for the recipe

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