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.