Kirschstrudel (Cherry Strudel)

1. Add flour, oil, and salt to a KitchenAid mixer and mix on low with a paddle attachment (or in a large bowl if beating with an electric mixer).
2. Add water 1 tablespoon at a time until a dough forms. Add more water as needed. Dough should clean sides of the bowl.
3. Switch to a hook attachment and knead for 5 minutes (you can also knead the dough by hand for 10 minutes). Remove and knead by hand 2 minutes on a floured surface. Throw dough hard on surface a few times in between.
4. Gather dough into a ball and wrap with plastic wrap. Let stand 30 minutes at room temperature in a cool place.
5. While dough is resting, prepare filling. Pit cherries and slice them in half and add to a large bowl. Mix in sugar and vanilla and let stand until dough is ready.
6. Preheat oven to 425ºF (220ºC).
7. Roll dough on a large floured table cloth as thin as possible (at least 12×16 inches).
8. Turn the dough so the longest side is horizontal to you. Add cherry filling to lower 1/3 of the dough, and sprinkle sliced almonds on top.
9. Using the table cloth to turn dough over, roll the dough as tight as possible around the filling, and continue rolling all the way.
10. Transfer carefully to an ungreased baking sheet and form into a crescent shape.
11. Brush the top with melted butter and bake for 25-30 minutes.
12. Remove from oven and sprinkle powdered sugar over the top. Let cool for 10 minutes, and sprinkle more powdered sugar over the top before cutting and serving. I found it easiest to cut with a pizza cutter. Serve warm.