In Siberia, where I live, a very popular bird-cherry filling for sweet pies, pies, chaneg, buns, rolls. I remember from early childhood, as in autumn, when the ripened cherry, the whole family went into the woods on her fees. Assembled cherry fingered, some were twisted in a meat grinder, mixed with sugar for jam, and the part was dried and then carried to the mill, what would we grind up into flour. Here the flour was baked famous cherry pie and yeast bread, cakes and pies with cherry filling. Offer to enjoy intimate home-cooked, fragrant buns with cherry. The almond flavor of the cherry filling not repeat and cannot, with anything to compare. And combined with sour cream, has already become a classic, it is impossible to get rid of them.