I wouldn't freeze the entire thing before baking. The dough, yes - but not the filling. Custards like that just don't freeze well. They're likely to "weep", thus affecting the baking process, the texture of the finished Danish, etc.
If you want to freeze the dough, let it rest for about 20 minutes, wrap it tightly, and freeze.
When you're ready to assemble and bake the Danish, let the dough come to room temperature, and proceed as instructed. ;o)
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If you want to freeze the dough, let it rest for about 20 minutes, wrap it tightly, and freeze.
When you're ready to assemble and bake the Danish, let the dough come to room temperature, and proceed as instructed. ;o)