Recipe from A Taste of Acadie by Marielle Cormier-Boudreau and Melvin Gallant
Mainly made in southeastern New Brunswick, where they are sometimes called Poutines routies (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.
- 2½ (625 ml) cups flour
- 4 tsp. (20 ml) baking powder
- ½ tsp. (3 ml) salt
- 2 tbsp. (30 ml) sugar
- ¼ cup (60 ml) fat (butter or lard)
- ¾ cup (190 ml) milk
- 4 apples
- ½ cup (125 ml) seedless raisins
- ½ cup (125 ml) cranberries
- 1 cup (250 ml) brown sugar
- ¾ cup (190 ml) water
- Sift together the flour, baking powder, salt and sugar.
- Blend in the lard to form a coarse mixture. Add the milk and mix the dough well. Divide the dough into twelve pieces. Roll each piece until it is 5-6 in. (12-15 cm) 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 about ½ in. (15 mm) in diameter on the 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 the top of each poutine.
- Serve cold or hot.