Filled pie with cherries

Components
1 pack of baking pie
fil
4 eggs
1 cup * sugar
1 glass of oil
1 glass of yogurt
1 cup of bite
1 bag of baking powders
700-800 g of cherries
dressing
4 glasses of water
2 cups of sugar
1 bag of vanilla sugar
Preparation
* The measure is a glass of yogurt, 180 ml
First, prepare fil. Egg and sugar foam wipe with a mixer. Add brush mixed with baking powder, oil and yogurt. Together all together until the ingredients are connected.
Clean the chimneys, clean them from the stems and fry.
Separate the bark and divide it into 6 bundles of 3 bark. Other crusts, if left in the package, postpone or take advantage of something else. Here you only need 18 wings for 6 fine and slim rolls.
Spread the first bark and cover with 4-5 spoons of filo, put the other over and do the same, then put the third bark. You do not coat it with a fillet, but on the edge of it you are leveling cherries. Make small chunks of cherry and tie them densely to each other so that your pie is rich and well rounded when you chop. So, when you have sorted cherries, roll the bark into a thin and round roller by slowly pressing it and shaping it. So do with the rest of the corners. Curl the curtain from the oven with a little oil and slide the rollers by making a small gap between them. Sprinkle the pie with a little oil from above before baking.Peel the pita in the oven warmed up to 180 degrees until it flinse fine from the top. It took me about 15 minutes, and you adjusted your cooking time to your oven. Take out the pie and let it cool down. Cut the cold pie on the parchment and pour the hot syrup.
Preparation of syrups: put sugar in the sherry together with vanilla sugar, pour water and boil until it is boiled over occasionally by mixing to dissolve sugar. Cook for 10 minutes, it should not be dense as for the baklava. Pour the syrup over chilled and cut pies, cool down a little and serve.