Cherry Bomb Recipe

Preheat the oven to 375°F (190°C).

In a medium saucepan, combine the cherries, granulated sugar, cornstarch, and almond extract. Cook over medium heat until the mixture thickens and the cherries release their juices, stirring occasionally. Remove from heat and let cool slightly.

In a mixing bowl, combine the flour and cold butter. Use a pastry cutter or your fingers to cut the butter into the flour until crumbly. Add the ice water and mix until the dough comes together.

Roll out the dough on a lightly floured surface and cut it into 4 equal-sized circles.

Spoon the cherry filling onto one half of each circle, leaving a small border around the edges. Fold the other half of the dough over the filling and press the edges to seal.

Place the cherry bombs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.

Remove from the oven and let cool for a few minutes. Dust with powdered sugar before serving.