When should Danish pastries and many sweet dough products be glazed?

Glazing Danish pastries and many sweet dough products after they are baked but while they are still warm is essential for achieving the best flavor and appearance. When the pastry is warm, it can absorb the glaze better, allowing for a more cohesive integration of flavors. The warmth helps the glaze to melt slightly, creating a beautiful sheen and ensuring that it adheres well to the surface of the pastry. This method also enhances the visual appeal, making the pastry look more enticing for presentation or sale.

Glazing before baking can prevent the glaze from adhering properly and doesn't allow for the same luscious finish. Freezing after glazing could lead to undesirable textures and compromised flavors, which would be less appealing when the pastry is thawed. Glazing only when serving may detract from the fresh-baked look and may not allow for optimal flavor melding. Thus, glazing warm pastries is the optimal choice for achieving the best quality and presentation.