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| Gluten Free Danish |
"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
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 45M |
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- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 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.
- 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.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
- 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.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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