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
- gluten-free pancake mix: 2 cups
- butter, room temperature: 0.25 cup
- white sugar: 2 Tbsp
- milk: 0.66667 cup
- almond extract: 0.5 tsp
- raspberry jam: 0.25 cup
- confectioners' sugar: 0.66667 cup
- milk: 2 Tbsp (or more if needed)
- vanilla extract: 0.5 tsp
- almond extract: 0.25 tsp
Metric Conversion
Stages of cooking
-
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.
