Strawberry Amaretto Pastries

Ingredients

1/2 package Frozen puff pastry sheets (1 sheet), thawed
1/2 cup Sliced almonds, divided
2 Tbsp granulated sugar, divided
1 Orange
1 8oz sour cream
1/2 cup Powdered sugar
1/4 tsp Almond extract
1 1/2 cups Thawed, frozen whipped topping
12 Large strawberries, sliced

Preparation

1. Preheat oven to 400 degrees. Unfold pastry dough onto a large baking stone (or pan). Coarsely grate half of the almonds. (you can chop these in a mini food processor). Combine grated almonds and half the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough.

2. Using a pizza cutter (or small knife), cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using a small spatula separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.

3. Place remaining almonds in a small microwaveable bowl. Microwave on high 2-3 minutes or until lightly toasted, stirring after each 30 second interval; coarsely chop using a food chopper and set aside. Zest entire orange. Combine zest and remaining 1 Tbsp sugar, set aside.

4. Whisk sour cream, powdered sugar and almond extract in medium bowl. Fold in whipped topping (do this slowly and carefully so the topping stays fluffy). Slice strawberries. Split open each pastry square; arrange half of the strawberries onto the bottom of each shell. Top each with about 2 heaping Tbsp of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.

Sliced peaches can be substituted for strawberries

Pampered Chef