Gluten-Free Fruit Danish

This was my second experiment in baking gluten-free pastries. I used Bob's Red Mill Gluten-Free Pancake Mix instead of Bisquick as the original recipe called for, and used real fruit instead of preserves. This recipe makes about 8 danish.

[GF] This recipe is gluten-free.

Ingredients

Equipment

Directions

  1. Grease cookie sheet.
  2. In medium bowl, mix 3/8 cup melted butter, 2 Tbsp. granulated sugar, and pancake mix until crumbly.
  3. Add milk until dough forms; start with about 1/2 cup of milk, then add slowly as needed to get the doughy texture. Stir until well mixed.
  4. Drop rounded spoonfulls onto the cookie sheet, about 2 inches apart.
  5. Preheat oven to 450 degrees F.
  6. Peel and core the apple. Chop it into very small chunks.
  7. In a small nonstick frying pan, melt 1 Tbsp. butter over medium-high heat. Add apple chunks and 1/4 cup water.
  8. Allow the apples to cook for about 3 minutes, stirring occasionally. When about half of the water is gone, add brown sugar, cinnamon, and 1 teaspoon granulated sugar.
  9. Allow to cook for another 3 minutes, stirring a little more often.
  10. When the apples are soft and the water is mostly gone, remove from heat.
  11. Use the back of a spoon or tip of a narrow silicone spatula to make a shallow well in the center of each danish.
  12. Spoon the apples (including the syrup that formed in the pan) into the wells in each danish.
  13. Bake at 450 degrees F for 7-9 minutes, until lightly golden brown and an inserted toothpick comes out clean. Watch them so they don't burn on the bottom.
  14. While the danish are baking, make the glaze. Use a fork to mix the powdered sugar, warm water, and vanilla in a small mixing bowl.
  15. Cool a few minutes, then drizzle with half the glaze. Transfer to serving/storage dish, cool a few more minutes, then drizzle with remaining glaze. Enjoy!

Source: Inspired by a recipe in a Bisquick advertisement my grandma pulled out of a magazine years ago.