Easy Drop Danish

People often avoid cooking pastries because they appear to be difficult or finicky to prepare, but not this one! This light, flaky danish recipe is sinfully simple to prepare and is a fabulous way to use up the last few spoonfuls of jam at the bottom of the jar!

The other day my family surprised me with a delicious Overnight Blueberry French toast bake– but they went a little overboard with the blueberry sauce so I was trying to come up with a way to use up the leftover sauce on something besides ice cream! Hence, the Easy Drop Danish was born! Use any kind of jam or preserves that you like, Raspberry, blackberry, Lemon Meringue filling, key lime, – use your imagination!

Before the Pastry-Nazi’s flip out on me, let me preface this by saying that this is not a true “Danish”, but it IS simple, yummy and great with Coffee!

You’ll Need:
2 c. Bisquick-type Mix
1/4 c. cold butter, chopped in tiny bits
2 tbsp. sugar
2/3 c. milk
1/4 c. preserves or jam, (any flavor you want)

Glaze:
2/3 c. powdered sugar
1 tbsp. warm water or milk
1/4 tsp. vanilla or almond extract

Heat oven to 400 degrees.

Mix baking mix and sugar, add in the cold butter pieces, mix but don’t break them up. The key to great flaky pastry layers is bits of butter that melt away as the pastry is cooking, creating a fluffy “hole” when the butter melts away!

Stir in milk until dough forms; but again, do not overmix.

Drop by rounded tablespoonfuls about 2 inches apart onto lightly greased cookie sheet. Using the back of the spoon, smooth a shallow dip in the center of each danish and add a generous dollop of preserves or jam.

Bake at 400° for 9-12 minutes, or until pastries are golden brown on the edges and bubbling in the middles. Cool about 5 minutes, drizzle generously with glaze and serve while warm with fresh Coffee!

To prepare glaze, simply combine the confectioners sugar (powdered sugar) milk (or water) and extract of your choice, mixing well. Let it rest 5-10 minutes before applying for the flavors to mingle.