4 to 6
By Karen Morgan
Not even the Danes make Danish like the French do. One of their secrets, which I snagged while I was cooking at A l’Ombre du Château, was a double-dough approach to this breakfast classic—a short crust on the bottom to support a cream puff–type pastry on top. This layering proved the key to the gluten-free rescue of a lost breakfast treat of my childhood, complete with a sweet vanilla glaze. My mom’s Danish lives!