How to Freeze a Danish Pastry
- 1). Freeze unbaked danish dough as you would normally (at, or below, 0° F); it reacts well to freezing, and without any special attention should be good for about three months. Thaw and use as directed by the recipe.
- 2). Freeze ready-made danish desserts (preferably mildly undercooked) by allowing them to cool to room temperature before placing them in the freezer, thereby avoiding water condensation which makes for soggy dough when re-heated.
- 3). Wrap the cooled danish in freezer wrap and seal it in an airtight container to minimize the risk of freezer burn. Place container in freezer.
- 4). Add any meringue, cream, or custard to the danish directly before usage.
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