Strawberry Amaretto Pastries

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Prep: 20 minutes
Cook: 18 minutes
Total: 38 minutes
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Strawberry Amaretto Pastries

These Strawberry Amaretto Pastries and light pillows filled with sweet, succulent strawberries. Pure heaven.

Strawberry Amaretto Pastries on a white table and Strawberries in a white bowl on a wooden table.

These Strawberry Amaretto Pastries combine two of my favorite flavors — strawberry and almond.

I can’t wait for the strawberry season this year.  There is nothing like fresh strawberries still warm from the vine just bursting with flavor.   I’m planning on picking a whole bunch so I can make lots of strawberry jam.

I’ll also be making these heavenly pastries.  They are so elegant and delicious and a great alternative to strawberry shortcake.

Strawberry Amaretto Pastries on a white table.

This recipe looks incredibly decadent and fancy, yet it’s remarkably easy to make. There are toasted almonds baked into the light and puffy pastries and a light wisp of almond flavoring in the cream.  It goes so nicely with the sweet berries.

This dish is simple enough to make and is impressive enough to serve guests!

Strawberry Amaretto Pastries

Strawberry Amaretto Pastries

Strawberry Amaretto Pastries

Yield: 12
Prep: 20 minutes
Cook: 18 minutes
Total: 38 minutes
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Ingredients

  • 1/2 oz package frozen puff pastry sheets, thawed, 17.3, 1 sheet
  • 1/2 cup sliced almonds, divided
  • 1 Tbsp granulated sugar
  • 1 oz container sour cream, 8
  • 1/2 cup powdered sugar
  • 1/4 tsp almond extract
  • 1 1/2 cups Cool Whip, thawed
  • 12 large strawberries, sliced

Instructions

  • Preheat oven to 400 degrees.
  • Unfold pastry dough onto baking sheet.
  • Finely chop 1/2 of the almonds and mix with granulated sugar.
  • Sprinkle evenly over dough and lightly press into dough.
  • Cut dough lengthwise into three even strips; cut strips crosswise into three strips.  You should have 12 squares of dough.
  • Separate squares and place evenly over pan.
  • Bake 16-18 minutes or until puffed and golden brown.
  • Remove to cooling rack and cool completely.
  • Place remaining almonds into small saute pan and toast over medium-high heat until lightly toasted.  Cool completely and coarsely chop.
  • In a large bowl, whisk together sour cream, confectioner's sugar and almond extract.
  • Gently fold in Cool Whip.
  • Split open each pastry square; arrange half of the strawberries on the bottom of each shell.
  • Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds.
  • Top with remaining strawberries.
  • Place tops of pastry shells over filling.
  • Serve immediately.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Author: Christina Hitchcock
Course: Dessert

22 thoughts on “Strawberry Amaretto Pastries”

  1. So glad you linked this to Make & Share at HOMEmomMADE!

    I’ve made a similar dessert with whipped cream and vanilla pudding. These are sooo good and pretty looking. I didn’t have the strawberries.

    Reply

  6. These look so yummy and flaky!!! I am featuring these on my home page this week! Thanks for linking them up to Fat Camp Friday, see you next week!
    tiny.cc/FatCampFriday29

    Reply

  7. sounds really great, looks so delicious and i would love to try making it one day! anyway, have a great day! -PinayMum – Mommy’s Life Around…

    Reply

  9. i totally agree, this is a keeper! delicioso! hope you can stop by my weekend foodie blog hop to add this in! Happy weekend, roz

    Reply

  10. I’ve tried pastries like this before but it was hard finding the right one at the store. I think I gave up bc of that.

    Thanks for Making and Sharing at Make & Share.

    Reply

  15. Those amaretto pastries look wonderful. HOw nice to have your sis as a pampered chef rep. That would be dangerous for me. I know I’d buy way too much stuff 🙂 I’d love for you to come by and show off your pastries at These Chicks Cooked Recipe Spotlight. Have a blessed day 🙂
    Katie

    Reply

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