Strudel can be kept for 2-3 days in sealed dessert container, for example. To give it a touch of something extra you can sprinkle it with powdered sugar. In addition, prior to cooking, you can brush the strudel with milk instead of the egg.
The Alpine valleys of northeast Italian is today the cradle of the strudel. Apple production, especially in the valleys of Trentino, has certainly contributed to the spread of this delicious local specialty. Strudel is the oldest variant of a Turkish dessert called Baklava.