The sour cherries are brought to a boil with the sugar.
Meanwhile, mix the water with the cornstarch in a bowl.
When the mixture reaches boiling point, add the cornstarch, bring it back to a boil, and cook for 3 minutes, stirring constantly.
Each pastry sheet is brushed with melted butter, cherry filling is added sporadically on half of the surface, sprinkle with halva, roll up, and transfer to a 30 cm diameter tray, continue with the remaining ingredients until finished.
The surface is brushed with beaten egg and baked at 170°C until golden brown (approximately 45-50 minutes).
