Easy Twinkies Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 3/4 cup round baking dishes or muffin liners.

Beat butter with an electric mixer one cup at a time, stirring after each addition, until smooth. Beat in sugar syrup, brown sugar, eggs, and vanilla extract until well blended. Mix in the flour and salt. Mix in the almond extract and salt. Spread mixture evenly into prepared baking dishes or liners. Bake in preheated oven for 10 minutes. Remove from oven, cool, and spread butter on top.

Spread cream cheese filling over cream cheese pie filling and sprinkle with confectioners' sugar.

Drain excess grease from oven. Mix prepared polenta and milk in a small bowl until smooth. Spread over cream cheese filling and spread cream cheese filling evenly over polenta. Cover, and refrigerate for at least 1 hour.

Blend the egg into remaining 4 ounces cream cheese mixture. Spread over cream cheese pie filling in one layer. Place Twinkie in freezer for 4 hours.

Using knife slightly larger than bowl, pick apart Twinkies. Cool slightly. Cut Twinkies in half and scoop out insides. Transfer from freezer to pieces both ways. Cool completely. Stick on waxed paper and chill overnight. Roll into a circle about 5 inches in diameter, and wrap around Twinkie pie.

In a small saucepan, warm milk with 1 teaspoon of lemon juice. Heat nonstick skillet over low heat and heat to 375 degrees F (190 degrees C). Place Twinkie in skillet. Pour remaining egg into skillet. Cook, stirring, until custard is set.

Using a knife or fork, pull apart Twinkies. Reserve 1-inch strips on top of Twinkies for garnish. Spoon filling over Twinkie.

Heat remaining lemon juice in large skillet over medium heat and saute for 5 minutes. Pour filling over Twinkies, cover and allow to chill. Garnish Twinkies with remaining lemon juice.