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Strudel dough:
250 g all-purpose flour
1/8 l tepid water
1-2 tablespoon oil
pinch salt

cherry filling:
1 kg cherries
140 g breadcrumbs
70 g butter
180 g granulated sugar
1 teaspoon cinnnamon
100 g butter to brush
powder sugar to sprinkle
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Homemade strudel dough:
Add salt to the flour, add oil little by little and water and knead to get a smooth dough. Form a ball, brush with oil and allow it to rest for half hour.
On a lightly floured counter, roll the dough out into a rectangle as large and flat as possible without tearing. Place it on the floured cloth. Brush it with melted butter. Form your hands into loose fists, tucking your thumbs under your other fingers, and slide them under the dough. Gently pull your hands away from each other and the dough will begin to stretch between them. Toss the dough gently to move it a bit to the right and the left, so that they keep stretching the dough evenly. When finished, cut off the edges.
cherry filling:
Remove the stalks of the cherries, wash and pit them. Heat the butter, add breadcrumbs, roast and cool. Combine the granulated sugar with the cinnamon and fold in the fruits together with the butter-breadcrumbs mixture. Spread the cherry mixture across the dough for about 3/4 of the whole dough and roll in tightly. This can easily be done by lifting the cloth along the side you want the roll to start. The sheet of dough will naturally roll up on itself into a long roll. Grease a baking tray and put the strudel onto it, coiling up the strudel so that the entire strudel can be placed on one tray. Brush with melted butter, preheat the oven and bake at 200° C for aobut 25 minutes. Sprinkle with powder sugar.
Top it off with a dollop of whipped cream or a scoop vanilla ice.