Storing Danish pastries, crescent rolls and bread rolls

Saturday's Danish pastry can become Sunday's disappointment: flaky at breakfast, then soft and chewy a day later. Crescent rolls and bread rolls change too. Here are ways to give plain baking another day and when freezing is the better answer.

Why do Danish pastries turn chewy so quickly?

A Danish pastry contains many thin layers of dough and butter. Crispness depends on those layers staying relatively dry. Overnight, moisture moves from the centre towards the layers, making the pastry softer. Tight wrapping can trap additional moisture. Temperature and packaging affect staling too, as explained for bread in bread in the fridge. Filling safety takes priority over keeping a crisp crust.

Keeping plain pastries overnight

1. 1
   Suitable wrapping at room temperature

   For plain pastries without perishable fillings, use wrapping that releases excess moisture while limiting drying. Plan to eat them the following day rather than storing them for several days.

2. 2
   Refresh in the oven

   Next morning, warm at 175 °C for 4 to 5 minutes directly on the rack, keeping an eye on them. The layers crisp and the butter aroma returns. A microwave tends to make laminated pastry chewy.

3. 3
   Add icing afterwards

   Icing and sugar decorations may not tolerate reheating well. Warm only briefly where suitable, or leave the decorated pastry as it is.

Bread rolls have different needs

Ordinary bread rolls are small loaves rather than laminated pastry. They can stay enjoyable for 2 to 3 days in suitable wrapping. A quick oven refresh helps: lightly moisten the surface and give them about 5 minutes at 200 °C. The full method, including partial baking, is in keeping bread rolls fresh.

The freezer: the practical solution

If you already know on Saturday that there is too much, freeze the spare baking while it is still fresh and fully cooled. Plain Danish pastries keep good quality for about 1 month, and crescent or bread rolls for about 2 months. Thaw at room temperature for roughly half an hour, then use the oven method above as appropriate. See freezing buns, Danish pastries and bread rolls.

Frequently asked questions