Description
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
- ¼ cup butter, room temperature
- 2 tablespoons white sugar
- ⅔ cup milk
- ½ teaspoon almond extract
- ¼ cup raspberry jam
- ⅔ cup confectioners’ sugar
- 2 tablespoons milk, or more as needed
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 6