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.
Original recipe makes 12 Danish
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
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PREP
20 mins
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COOK
10 mins
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READY IN
45 mins
Directions
- 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.
Nutrition
Calories: 343 kcal
Carbohydrates: 64.6 g
Cholesterol: 23 mg
Fat: 8.3 g
Fiber: 0.1 g
Protein: 3.2 g
Sodium: 366 mg