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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Needs no introduction. A creative take on the traditional Greek dessert- but better. A Cookgirl original with a hefty amount of Greek Blarney ( blarneyos ). Ingredients:
1 (15 ounce) package hostess twinkies, cut into thirds lengthwise (10 count) |
1/2 cup honey |
3/4 cup water |
1/2 lemon, juice of |
1 teaspoon rose water (or orange blossom water) (optional) |
1 1/2 cups walnuts, coarsely chopped |
2 tablespoons sugar |
1/3 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/3 teaspoon ground cardamom |
butter |
Directions:
1. Prepare the simple syrup by simmering the honey, water, and lemon juice until thick. Remove from heat and add rosewater if using, cool then refrigerate.
2. In 9 x 13 inch buttered baking dish arrange singly one half of the sliced Twinkies. Pour 1/3 of the cooled simple syrup over the Twinkies.
3. In small bowl combine the chopped nuts, cinnamon, sugar, cardamom and cloves. Stir well.
4. Next sprinkle and distribute the nut mixture evenly over the Twinkie/syrup. Add the remaining Twinkies in even rows on top of nut mixture. Dot the Twinkies with butter.
5. Bake at 350°F for about 10 minutes or until heated through.
6. Remove from oven and while still warm pour the remaining simple syrup mixture over the baked Twinkies. Let set about 10 minutes. Cut into diagonals.
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