Cherry Strudel

Mix together flour, cold water, 30 ml oil, salt, and half a beaten egg. Knead for 7–10 minutes until you have a smooth dough that doesn't stick to your hands. Cover with plastic wrap and refrigerate for 40 minutes.

On an oiled surface, roll out the dough with a rolling pin, then gently stretch it by hand from the center outward until you have a thin, even sheet. Cut into rectangles that fit your baking pan.

Thaw the cherries and let them drain in a colander. Mix with sugar, grated lemon zest, cinnamon, cornstarch, breadcrumbs, and chopped nuts until everything is evenly distributed.

Layer the dough sheets on parchment paper with slight overlap, brushing each layer with oil. Spread the filling along one edge, leaving a 2-inch border on all sides, then roll tightly into a log using the parchment to help, tucking in the edges as you go.