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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 343 Calories

Ingredients

• 2 tablespoons white sugar
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• ¼ teaspoon almond extract
• ¼ cup raspberry jam
• ⅔ cup confectioners' sugar
• ⅔ cup milk
• ¼ cup butter, room temperature
• 2 tablespoons milk, or more as needed
• 2 cups gluten-free pancake mix

Recipe Instructions

Step 1

Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.

Step 5

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.