Next, take the pastry dough and unfold it onto a baking sheet.
Finely chop half of the almonds and mix them with granulated sugar. S
Sprinkle this mixture evenly over the dough and press it lightly into the dough.
Then, cut the dough lengthwise into three even strips, followed by cutting each strip crosswise into three strips. This should give you 12 squares of dough.
Separate these squares and place them evenly on the pan.
Bake for 16-18 minutes or until they are puffed and golden brown.
Once done, remove them from the oven and let them cool completely on a cooling rack.
Next, in a small saute pan, toast the remaining almonds over medium heat until they are lightly toasted.
Then, let them cool completely before coarsely chopping them.
In a large bowl, whisk together sour cream, powdered sugar and almond extract.
Gently fold in Cool Whip.
Split open each pastry square and arrange half of the strawberries on the bottom of each shell.
Finally, add a dollop of the whipped cream mixture and sprinkle with toasted almonds.
Add finishing touches by dusting powdered sugar on top (optional).
Notes
Angel Food Cake: Use angel food cake in place of the puffed pastry. This will taste just like a mini strawberry cake in your mouth.
Amaretto Liqueur: Add a splash of amaretto liqueur to make this an adult dessert.
Shaved Chocolate: Top your delicious dessert off with shaved chocolate to make it look like it came from a bakery.