Freezing meals and desserts is an easy way to save on time, while not diminishing the variety of food options available on any given day. Making large batches of favorite items and freezing the leftovers is the preferred method of savvy cooks, although it is important to know just how–and what kinds of foods—to freeze. While many desserts, like (unfrosted) cakes and brownies, freeze well, others, such as custard- or cream- filled ones, require a different approach. Delicate desserts may become soggy, as the filling can soak into the dough, and fluffy frostings are easily ruined in the freezing process. For these reasons, dough or undecorated cake layers are good candidates for freezing by themselves, leaving the adornments for the last minute.
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.
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.
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.
Transfer the pastries to an airtight container or resealable freezer bag and freeze for up to 1 month. Bake from frozen (don’t forget the egg wash!), adding an extra 10 to 15 minutes to the bake time.
Planning on making Danish Pastry for Thanksgiving Brunch at work. The timing will be a bit tricky, since its in the middle of the week. So — is it better to freeze the pastry dough and do the thaw/shape/bake thing the night before, or to actually bake the pastries and freeze them (minus any glaze), and then crisp them up in the oven?
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.
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.
Freezing meals and desserts is an easy way to save on time, while not diminishing the variety of food options available on any given day. Making large batches of favorite items and freezing the leftovers is the preferred method of savvy cooks, although it is important to know just how–and what kinds of foods—to freeze. While many desserts, like (unfrosted) cakes and brownies, freeze well, others, such as custard- or cream- filled ones, require a different approach. Delicate desserts may become soggy, as the filling can soak into the dough, and fluffy frostings are easily ruined in the freezing process. For these reasons, dough or undecorated cake layers are good candidates for freezing by themselves, leaving the adornments for the last minute.
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.
How To Use Frozen Puff Pastry Dough
FAQ
Can you freeze pastries from the bakery?
Can you freeze Danish pastries from Costco?
Can you freeze baked puff pastry?
Can you freeze baked Danish pastries?
Baked and ready to eat danish pastries should only be kept in the freezer for up to two weeks. This is because the pastries and ingredients are delicate. However, if you have unbaked Danish pastries, you can freeze them for up to a month. Perfect for preparing your pastries ahead of time.
Are Danish pastries ready to bake?
Ready to bake. Our mini Danish pastries have been frozen so you can enjoy them warm from the oven with that freshly baked aroma in your home. Ready to Bake Cinnamon swirls, Vanilla crème crowns and Maple & pecan plaits. May contain peanuts and other nuts.
How do you make Danish pastries?
Fold it like a letter by folding the top third down over the middle third (photo 10), then the bottom third over the top (photo 11). Turn it 90 degrees (photo 12) then roll and fold again 3 more times. When you’re ready to turn your homemade danish dough into Danish pastries, roll the dough out, cut it into shapes, fill and bake.
What do Danish pastries taste like?
These Danish pastries are made completely from scratch (no puff pastry here!), taste like they came straight from the fanciest of bakeries, and are easier than you’d think. The topping possibilities are endless; choose from cream cheese, fruit, chocolate, lemon curd, or a combination of those!