It is moderately stiff dough from the heated lard, other products and some water, kneaded thoroughly, until it becomes shiny, elastic and does not stick in hand. Carry out two balls of dough, sprinkle with flour, cover with a warm pot and leave a quarter of an hour to rest. One ball is placed on moistened cloth smeared with melted lard and roll. The dough is stretched crust hands and cut butts, leaves a little to rest, sprinkle with melted lard, insert the filling and using the cloth is rolled dough and place on an oiled baking dish. The surface is coated with beaten egg and bake. Similarly, the second right and strudel. Strudel is prepared with sweet or savory stuffing. Minced meat: I. Stuffed with cherries: expanded dough sprinkled with breadcrumbs, chopped walnuts or almonds, sugar and cherries, which are removed stones. II. Stuffing with apples: expanded dough sprinkled with grated almonds or walnuts, a little bread crumbs, grated apple and sugar. III. Stuffing with walnuts and poppy seed: cooking finely ground walnuts or poppy seeds in milk, add sugar, lemon peel and raisins. IV. Stuffed with cottage cheese: Mix the cottage cheese with egg yolks, sugar, a few tablespoons of cream, raisins and finally with beaten egg whites. V. Stuffed cabbage: chopped cabbage add salt, a little creases, suffocating in lard and sprinkle with paprika. Stretched dough is first sprinkled with melted lard, then cream and finally put the stuffing cabbage.