The cherries are thawed, put in a sieve to stack juice. In a deep bowl, mix 1.5 cups flour with salt, make in the middle deepening, add the egg, oil and lemon juice, mix well, then gradually adding water and stirring, knead the dough so that it lagged behind the walls of the bowl. Table sprinkle with flour, place the dough on it, knead 5 minutes, adding flour until the dough will not lag behind hands, and then hit the dough a few times on the table below it has become very elastic.

Then the dough something to cover and leave to rest for 30 minutes. On the table, spread a clean cloth or tissue, well sprinkle it with flour. The dough is first rolled, turning from one side to another and strewing the cloth with flour.

Then start to stretch under its own weight and again roll out, then just pull from the middle to the sides until the dough becomes almost transparent, just be careful not to tear it. The extra edge that was left thick, to cut.

Baking lay oiled paper. The dough grease with a brush with melted butter, sprinkle with breadcrumbs.

Then distribute the cherries, sprinkle with sugar.

Gently with a cloth rolled into a roll, holding the edge to move the pan to clean the fabric first with one and then with the other edge, to take the ends and tuck under the bottom. Grease strudel with the egg, bake until Golden brown in a preheated oven at 200 degrees. Hot sprinkle with powdered sugar, cool, cut into portions.