Preparation
singe cutlet according to package directions. when cutlet is fully cooled, turn cutlet out of visage onto a large plate or server.( i generally use a slice board). still, put the cutlet in the freezer for a couple twinkles and it should pop right out!
if the cutlet is reallymoist.cut the consistence of the cutlet in half with a large cutter or cutlet democrat. using a alternate plate, remove the top of the cutlet and set away. flip the nethermost half of the cutlet back into the cutlet visage. for this part, you can make the cutlet all fancy and do multiple layers if you want to. it’s all about what you want
In a medium saucepan chef 5 T flour, 1 c milk,1/4 tsp swab until thick. when i say thick, i mean kind of like a thin gravy. When it’s too thick it does n’t beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool fully. I generally put it in the refrigerator to cool while I do the coming step.
In a medium coliseum, cream together 1 c granulated sugar,1/2 c crisco,1/2 c margarine and1/2 tsp swab.
When the “ gravy ” is cooled fully, add it to the coliseum of smashed constituents and beat for 10 twinkles. It should be ethereal and the thickness of twinkie stuffing.
this form makes around 2 mugs of fluff. It would be enough to have a1/2 inch of filling in a 9 × 13 cutlet.
spread the cream filling on the bottom cutlet subcaste, leave1/4 inch of space around the outside of the cutlet. the cream will spread out when the top subcaste is put back on.
precisely flip the top subcaste back onto the cutlet. frost as you typicallywould.However, i would recommend putting the cutlet in the freezer so the twinkie stuffing sets up and doesn’t mix with the frosting if it squeezes out of the sides, if you’re going to do a cutlet with multiple layers.
another note – the cutlet does n’t need to be cooled. it keeps fine for the normal lifetime of a cutlet