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.

Add any meringue, cream, or custard to the danish directly before usage.