500 g of thin pores for pie
500-600 g of cherries
100 ml of oil
100 ml of mineral water (can and even)
Place the water and the oil to cover, then remove and let it cool. Kora is divided into 3 or 4 groups. If it is 18 bark, then you can detach 6 or if you have less then 4 or 5. Put the first bark and cover with prepared oil and water, then put the remaining bark from the group, which you also coat. On the last cheek, arrange the slightly drained cherries, 2 flat spoonfuls of spoon and 5 tablespoons of sugar.Swivel the sides on the sides to 2-3 cm (so that you do not curl the filet), then roll the roller from the side of the side. Immediately agree on the prepared tin on which you put the baking paper. So do with the remaining corals and cherries. Cover all rolls with preheated oil and put in a cold oven and then switch on at 200 ° C. When the oven is heated, reduce the temperature to 180 ° C. Bake pie for 40-45 minutes or until browned. When the pie is roasted, while it is still in the batter, sprinkle it with water and cover with a dry cloth. Leave to ask for a cold, and then just cut it and sprinkle with powdered sugar.