It's been a while since I've made and worked with Danish dough. I want to know how long I can store it in the fridge after the final turn but before I roll and shape it? Can I store it for two or three days? or is over-night the longest? Also, I can store the dough, unshaped in the freezer correct? Then defrost, shape, proof and bake? Also if I shape & freeze, do I freeze it with the filling (fruit or cheese) or freeze without then add the filling when it's defrosted. I'm doing snail shape with a dollop of filling on top. I have very limited time on the bench so I'm trying to figure out the best use of my time. Thanks!!!