Gluten Free Danish - cooking recipe

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
Preparation
    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.

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