These homemade danishes use Bisquick mix and have a delicious filling, crumble, and glaze!
I have seen a lot of easy recipes for danishes utilizing refrigerated crescent rolls but when I wanted to try something a little different, I was drawn to this recipe from Inside BruCrew Life. This recipe uses Bisquick to make the base of the danishes and they are so lovely. The base is the perfect amount of soft and crunch. I love the crumble and the glaze. But really it is the combination of blueberry and lemon that really makes these little breakfast pastries so wonderful.
What you need:
For the Dough:
- 3 cups Bisquick
- 3 Tbsp. sugar
- 6 Tbsp. unsalted butter, softened
- 1 cup milk
- 2 Tbsp. lemon zest
- 1 can (21 oz.) blueberry pie filling
- 2 Tbsp. all purpose flour
- 2 Tbsp. quick oats
- 2 Tbsp. cold unsalted butter
- 1 tsp. lemon zest
- 3/4 cup powdered sugar
- 3 tsp. lemon juice
- For the dough: In a large bowl, mix together baking mix, sugar, and butter until it's crumbly.
- Then add milk and lemon zest and mix with a fork.
- Line three baking sheets with parchment paper. Drop 6 spoonfuls of batter onto each prepared pan and then use the back of the spoon in the center of each one to create a well.
- Spoon pie filling into the well of each pastry.
- For the crumble: In a small bowl, using a pastry blender, mix together the ingredients. Sprinkle on top of each danish.
- Bake in a preheated 450 degrees for about 10 minutes or until golden brown.
- Remove from oven and let cool for a few minutes before moving to a wire rack.
- For the glaze: whisk together ingredients and drizzle over the top of the cooled danishes.
I'm in love with homemade bakery treats. These Maple Bars are made from refrigerated biscuit dough and that makes them so easy to make! But honestly, what I really want to try is this recipe for Spandauer from Sid's Sea Palm Cooking. They are gorgeous little Swedish danishes.
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