Trutki - a Yummy Pie Crust Cookie Roll


Image by Miss_Colleen - Coleen Morgan - courtesy of Getty Images

I found this recipe this morning while trying to sort out my big pile of e-mails. Danielle sent it to me to be added to the cookie recipe swap.

It is for a cookie called Trutki which is  similar to what my mom refers to as pie crust cookies except the dough is rolled into a log and cut into pretty little spirals!!

A yummy treat you can make any time of the year when you have leftover pie crust! I can not wait to try these out - especially her father's version using chocolate.  (Makes me think of chocolate filled croissants to celebrate Bastille Day!)

So with great embarrassment for the delay in posting - here is Danielle's recipe!


I'm happy to send my Memere's recipe for TRUTKI- it's so easy!

TRUTKI - (phonetically spelled and you must!  :) roll your tongue when you say it - roll the T and the R together - try not to spit when you do... :) is really just cinnamon and sugar and BUTTER rolled in pie dough scraps. 

My Memere made them for my father and my aunt when they were little and then my father and mother made them for my brother and me.  I make them for my children and now my daughter makes them for her friends ( my daughter is still in high school, but she likes them so much she learned how to make them...).

They are a must in my house on Christmas morning!


Leftover pie dough pieces ( or store bought pie dough)

4 T softened butter

1/2 C sugar

1- 1 1/2 T Cinnamon

Heat oven to 350

On a lightly floured board roll pieces of dough together to form a pie crust.

Spread 2 Tablespoons softened butter on dough.

Sprinkle GENEROUSLY with sugar - use more or less depending on the size of your crust - and then sprinkle with cinnamon - again - use your judgement and your own taste - if you like more, add more, if you like less - use less.

Starting at the widest side, begin to slowly and tightly roll the dough.   Fold in the ends and place seam side down on parchment paper (or a greased cookie sheet if you don't have parchment which I never do!). 

Brush top of roll with MORE BUTTER and sprinkle with sugar and cinnamon and bake at 350 for 20 minutes or until  pastry is golden.

Pastry may crack along the top and ooze out cinnamon and sugar- delightful!!!


*You can also add nutmeg, ginger, etc to the sugar mixture - this is a very flexible recipe - my father makes his with just butter and chocolate - have fun experimenting! 

*And yes, I do use store bought pie dough- however, I roll it out on a floured board to make a thinner crust - the object is to have many layers of sugary goodness... ( if the dough is too thick the middle will be gummy...).

Pam I hope this is a concise recipe - like I said - it's very flexible. It really only takes about 4 T of butter and about 1/2 C sugar etc etc

THANK YOU DANIELLE - for both your recipe and your understanding.  I think I got a little too ambitious with my blog posts this year!! My e-mails are a wreck!

Anyone else try a yummy cookie recipe they haven't shared yet?  The cookie recipe swap linking system (Inlinkz) is open until December 30th if you would like to add it. 

And since cookies are not just for Christmas, the links to all recipes in the Holiday Cookie Recipe Swaps for 2011 and 2010 will remain active on my side bar all year. 

In my family these pie dough

In my family these pie dough roll-ups are called bonafees. Some years ago I wrote to "Yankee" magazine, asking if anyone else made them, and the name by which they were called. I received over 100 letters from mostly New England. Most people called them roly-polies, although six used the name bonafees.

One lady wrote that bonafees was a French name (I have two French great-great-grandmothers)and gave me the correct spelling: Bonne faits. She said the 2 words mean "good things."

Slice the chilled roll into pieces before baking.

Seconding my mum - (who in

Seconding my mum - (who in turn made these when I was growing up) - indeed we did call these "pruts."

I have been searching

I have been searching everywhere for this recipe and the correct name of the pastry. So happy I finally found it. Thank you!

Oh my goodness, there is a

Oh my goodness, there is a name for these! My mom made these every holiday with leftover pie dough. We always liked them better than the pies. Yummy! There never seemed to be enough.

Thanks for rekindling a lovely memory.


Ha!  Even though mine are

Ha!  Even though mine are flat - there are never enough!  And if I get in a hurry and toss the scraps without making "pie crust cookies" my sweetie feels totally cheated!

My grandmother (on my French

My grandmother (on my French Canadian side) used to make these. Traditionally they're made with leftover dough, but there's no reason to wait for leftover dough. In Québec, they're known as "Pet de Soeurs" (Nun's Farts). Yes, really.

So Geneieve, you are the

So Geneieve, you are the second person to mention both the word "farts" and French Canadians in connection with these cookies! So now I am wondering if these originated in Canada or France! 

Well, at least it is safe to say we have nailed down their origin on THIS continent!

And I thought I was the only

And I thought I was the only one who used the leftover dough to make a simple treat to go along with my coffee. I only use sugar and cinnamon but I'll bet the butter makes it really rich.
Everyone looks for these little bites when a pie is baking.....I usually stick them on the shelf under the pie in the oven.

Nancy, I have a feeling we

Nancy, I have a feeling we have lots of company!!!  It sounds like you might make yours flat.  Me too - at least until now!  Still dreaming of how the chocolate will taste!

I'm sure i'm just in a post

I'm sure i'm just in a post christmas stupor...but the recipe seems to make a log and the picture shows cut you cut the pieces before or after baking?

When we made them they were

When we made them they were rolled ,cut, and baked. That way they kept their shape.

Thank you Denise!  It would

Thank you Denise!  It would make more sense I guess. 

Oh Mel!  I wish I could

Oh Mel!  I wish I could answer your question.  But I am pretty sure you bake it in a roll and then slice.

I had to use an image from flickr creative commons and believe me, finding anything that even cclosly resembled this recipe was no picnic!

I plan to make it soon; and when I do, I will photograph and replace the image.


When I grew up on the farm we

When I grew up on the farm we made these. Everybody spoke french and we called the "des prut" which loosely translated means little farts My grandmother would give us leftover dough,sugar,nut,cinnamon you name it Anything to keep us busy while she made pies undisturbed. Smart Memere Thank for jogging the old memory box.