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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My husband says these are the closest thing to 'real' Danish he has had since going gluten-free five years ago. We like raspberry jam, but you could also try pie filling in the middles. Ingredients:
2 cups gluten-free pancake mix |
1/4 cup butter, room temperature |
2 tablespoons white sugar |
2/3 cup milk |
1/2 teaspoon almond extract |
1/4 cup raspberry jam |
2/3 cup confectioners' sugar |
2 tablespoons milk, or more as needed |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
Directions:
1. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.
3. Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.
4. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
5. Combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.
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