When I made the dish for Passover, it was good. When I made it with real flour, it only needed a couple tweaks.
First of all, add about a half teaspoon of baking powder. It counteracts the heaviness. Secondly, you need about an extra third of flour. This may be because I was using whole wheat matzah flour, but it was far goopier and we had to add more.
The rest stays the same, and it’s a much lighter fare than Passover. Of course, that’s true of pretty much all Passover dishes.
This time the filling is mixed berries, which is much sweeter than the sour cherries.