First we need to prepare the cherry filling. To do this, fill the bird cherry flour with boiling water, preferably in a thermos, and leave for 1 hour. Flour recommend taking finely. When the cherry brew, mix it in a small saucepan with the honey and sugar, bring to a boil...

... and cook 5-10 minutes, until thick. A small digression: it turns out the filling is quite sweet, so I recommend not to add all the sugar, and to do this, removing the sample. Next, let the cherry mixture cool, and at this time prepare the pastry - roll it in one direction, if you need to pre-thaw.

We now proceed to the formation of rolls. Cover the dough even layer of cherry filling, and both sides put Sauce D arbo wild lingonberries. Then SkyTeam realized the edge to the center. Here I have a minor setback... because he only served half the portions, the test was not enough and how to roll it failed, in consequence of which in baking, it puffs a little turned around. However, it did not spoil the taste)) on Top of a little "coat" puff water.