In a large bowl combine the flour, egg, melted butter and a glass of water. Knead a smooth, elastic dough. Wrap with plastic wrap and let it sit for 30 minutes.
Place the oven rack to the middle level andheat it to 200 gr.S. Cherries hold on the screen for 20 minutes to drain excess juice could. In a large bowl, combine the walnuts, sugar, cherry and breadcrumbs.
For rolling the dough I use sheetparchment paper the size 48h72 cm (you can use is about the size of a towel), which I laid out on the desktop. Sprinkle it lightly with flour. Roll out the dough as thin as possible, as long as it does not take a whole sheet of parchment paper (ideally dough should shine if you use a kitchen towel, through the dough should be visible patterns on the fabric).
Lightly lubricate the edge of the dough with water.
Spread the cherry filling on the dough, leaving a free edge of the dough to 3 cm on all sides.
Using the parchment paper (or kitchen towel), in order to bend the dough, fold the edges of the dough on the left and the right.
And then, just bending the sheet of dough with the help of paper, start rolling the dough into a roll away from you, until you have formed a tight roll right.
If you have made a good, thick roll of stuffing inside, you can start to transfer it to the pan.
Cover the pan for this same parchment paper, grease it with oil and to shift the first one end of the roll, and then another, placing it on a baking sheet with the letter "P".
Brush the strudel on top of the remaining melted butter. Bake for 30-40 minutes (or until golden brown).
Check the strudel on the readiness of wooden toothpick: Pierce roll in the center - if the toothpick will come out moist but not smeared in the test - ready strudel.
Sprinkle with powdered sugar strudel. Serve warm or cooled down to room temperature. Strudel with cherries blends well with ice cream or whipped cream, as well as cocoa, coffee or tea.