The cherries are thawed, put in a sieve to stack juice.
In a deep bowl, mix 1.5 cups of flour with salt, make a deepening in the middle, add the egg, oil and lemon juice, mix, then gradually adding water and stirring, knead the dough so that it falls behind the walls of the bowl.
Table sprinkle with flour, place the dough on it, knead 5 minutes, adding flour until the dough will not lag behind hands, and then hit the dough a few times on the table below it has become very elastic.
Then cover the dough with something and leave to rest for 30 minutes.
On the table, spread out a clean cloth or napkin, sprinkle it well with flour. The dough is first rolled out, turning from one side to the other and sprinkling the fabric with flour.
Then start to stretch under your weight and roll out again,
then simply pull from the middle to the sides until the dough is almost transparent, only gently so as not to tear it.
The extra edge that was left thick, to cut.
Lay the baking sheet with oiled paper.
The dough brush with melted butter, sprinkle with bread crumbs.
Then distribute the cherries, sprinkle with sugar.
Gently using a cloth roll into a roll, holding the edges to move on a baking sheet, remove the fabric first from one and then from the other edge, the ends pinch and bend under the bottom.
Grease the strudel with egg, bake until Golden in a preheated oven at 200 degrees.
Hot sprinkle with powdered sugar, cool, cut portions.