Alexandra, try storing your strudel in an airtight container with a slice of apple or a soaked sugar-saver inside it. This will help create a semi-humid environment, which helps keep the strudel tender and soft. We also like to tent the strudel with foil and heat it in a low oven for 5-10 minutes before serving, as this gets some of the juices flowing and revives the pastry a bit. (And if all else fails, just eat it in the same day! :) We find it's often not a challenging task. ) Kye@KAF
January 24, 2017 at 7:44pm
In reply to My problem with strudel is that if they last over night, the pa… by Alexandra (not verified)