7 tips on how to store Christmas sweets to make them last
Czech Christmas sweets (cukroví) are designed to keep well. Centuries-old recipes allow the festive treats to be stored for several weeks. Particularly when it comes to the classic types, or those that are made in advance and not filled until just before the holidays. Different types require different storage conditions. Here's how to do it.
1. Dry and cool. Shortcrust pastry is best stored in a cool, dark cupboard or cellar, but also on a balcony, ideally in a cardboard box lined with foil and wrapped in a plastic bag.
The storage boxes can also be lined with a paper napkin, while the individual layers are lined with baking paper. This is because biscuits do not benefit from moisture. Neither should they be exposed to frost or direct sunlight.
2. One type, one box. Store each type of candy separately, especially if the pastry is moist and naturally moist. This rule applies especially to unbaked and filled varieties.
3. Unfinished bakes. Unfilled sweets which have yet to be finished with cream or marmalade will last a relatively long time if you store in an airtight container and leave it at room temperature - it's too humid in the fridge and on the balcony.
4. Cream-filled. On the other hand, buttercream-filled sweets should be kept in a refrigerator that offers a stable temperature of 2 to 5 °C. But even in this case, beware of humidity! Put them in a container that can be tightly closed; in addition, in domestic conditions you can 'insulate' the back of the fridge, for example with cardboard wrapped in foil.
5. Sugar is a preservative. Always choose to use a classic, sweetened jam, the sugar-free ones spoil quickly.
6. Last minute? Plan to make unbaked cookies and fill with buttercream the week before Christmas Eve. And check the expiration date on your butter just to be sure! The shelf life of unbaked varieties, fillings and creams is significantly increased by adding alcohol.
7. The freezer is your friend. Christmas candy freezes well, usually in an airtight container. The high butter content and minimal water in doughs and creams make them taste great even after thawing.
