Gluten Free Danish

Recipe View 5 mins Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 3 mins In a mixing bowl, combine the gluten-free pancake mix, softened butter, and granulated sugar. Mix until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 2 mins Add 2/3 cup of milk and the almond extract to the bowl. Stir until just combined; the dough will be sticky. Avoid overmixing. (3 minutes)

Recipe View 5 mins Drop spoonfuls of dough (about 1.5-inch rounds) onto the prepared baking sheet, leaving about 2 inches between each. Use the back of a teaspoon or your finger to create a shallow indentation in the center of each dough ball. (7 minutes)

Recipe View 3 mins Fill each indentation with approximately 1 teaspoon of raspberry jam or your preferred pie filling. (5 minutes)

Recipe View 5 mins Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. (12 minutes)

Recipe View 12 mins Remove from the oven and let the Danish cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

Recipe View 10 mins Prepare the glaze: In a small bowl, whisk together the confectioners' sugar, 2 tablespoons of milk (or more, as needed to reach desired consistency), and vanilla extract until smooth and glossy. (3 minutes)

Recipe View 3 mins Drizzle the glaze generously over the cooled Danish. Allow the glaze to set before serving. (5 minutes)