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Strawberry Amaretto Pastries
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Strawberry Amaretto Pastries

Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Dessert
Servings: 12
Author: Christina Hitchcock


  • 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


  • 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.
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