Mix flour, margarine, 1 tablespoon sugar, salt and an egg, knead dough, Leave for 30 minutes.

Remove fruit stems and stones from cherries, wash, mix with 2 tablespoons of sugar and let macerate for 1-2 hours. Pour out the came out juice in a separate bowl, use the left cherries for filling.

Roll out dough in sheets about 1/6 inch (3-4 mm) thick and cut into squares 3x3 inches (8x8 cm). Put cherry stuffing in the center of each square, brush edges with eggs. Fold a dough square diagonally and press edges. You can also shape square patties.

Deep fry patties until golden. Serve hot.