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Strawberry Amaretto Pastries
Prep Time
20
minutes
mins
Cook Time
18
minutes
mins
Total Time
38
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Ingredients
▢
½
oz
package frozen puff pastry sheets
-
thawed, 17.3, 1 sheet
▢
½
cup
sliced almonds
-
divided
▢
1
Tbsp
granulated sugar
▢
1
oz
container sour cream
-
8
▢
½
cup
powdered sugar
▢
¼
tsp
almond extract
▢
1 ½
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.