My husband says these gluten-free Danish are the closest thing to real Danish he has had since going gluten free five years ago. We like raspberry jam in this recipe, but you could also try pie filling in the middles.
Ingredients
- 2 cups gluten-free pancake mix
- 0.25 cups unsalted butter , room temperature
- 2 tablespoons white sugar
- 0.67 cups milk
- teaspoon almond extract , divided
- 0.25 cups raspberry jam
- 0.67 cups confectioners' sugar
- 2 tablespoons milk , or more as needed
- 0.5 teaspoons vanilla extract
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
-
2
Combine pancake mix, butter, and sugar in a bowl; stir until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract until fully incorporated; the dough will be sticky.
-
3
Drop dough by rounded tablespoonfuls onto the prepared baking sheet, spaced about 2 inches apart. Make a shallow indentation in center of each dough ball using the back of a teaspoon. Fill each center with 1 teaspoon jam.
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4
Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool.
-
5
Combine confectioners' sugar, 3 tablespoons milk, vanilla extract, and remaining 1/4 teaspoon almond extract; mix until smooth. Drizzle glaze over Danish.
Nutrition Facts
Per serving
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