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.
- 1 1/2 Bob’s Red Mill Gluten-Free Pancake Mix
- 3/8 cup butter, melted
- 1 Tbsp. butter
- 2 Tbsp. + 1 teaspoon granulated sugar
- 2/3 cup milk
- 1 fresh Gala apple
- 1 1/2 Tbsp. brown sugar
- 1 teaspoon cinnamon
- 2/3 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup water
- 1 Tbsp. warm water
- Mixing bowls — 1 small, 1 medium
- Small nonstick frying pan
- Cookie sheet
- Grease cookie sheet.
- In medium bowl, mix 3/8 cup melted butter, 2 Tbsp. granulated sugar, and pancake mix until crumbly.
- 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.
- Drop rounded spoonfulls onto the cookie sheet, about 2 inches apart.
- Preheat oven to 450 degrees F.
- Peel and core the apple. Chop it into very small chunks.
- In a small nonstick frying pan, melt 1 Tbsp. butter over medium-high heat. Add apple chunks and 1/4 cup water.
- 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.
- Allow to cook for another 3 minutes, stirring a little more often.
- When the apples are soft and the water is mostly gone, remove from heat.
- Use the back of a spoon or tip of a narrow silicone spatula to make a shallow well in the center of each danish.
- Spoon the apples (including the syrup that formed in the pan) into the wells in each danish.
- 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.
- 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.
- 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!
Inspired by a recipe in a Bisquick advertisement my grandma pulled out of a magazine years ago.