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Can Danish pastry dough be frozen for later baking?

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My wife makes a Christmas twist every year. The recipe makes two twists and we used to give the second one away to various people. As we have become older the number of people who could enjoy this on Christmas has dwindled, but if we can keep the second pastry dough and bake it a week later it will be gratefully received.

Is that a safe thing to do?

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