Strawberry Amaretto Pastries

We made this for my Pampered Chef party Thursday. It was so yummy! I plan on making this again over the summer!

Strawberry Amaretto Pastries



½ pkg (17.3 oz) frozen puff pastry sheets
(1 sheet), thawed
½ cup sliced almonds, divided
1 tbsp granulated sugar
1 container (8 oz) sour cream
½ cup powdered sugar
¼ tsp almond extract
1½ cups thawed frozen whipped topping
12 large strawberries, sliced
1 orange

1. Preheat oven to 400°F. Unfold pastry dough onto Large Bar Pan. Finely chop half of the almonds using Food Chopper. Combine chopped almonds and granulated sugar in (1-cup) Prep Bowl; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Small Mix ’N Scraper.

2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of bar pan. Bake 16-18 minutes or until puffed and golden brown. Remove from bar pan to Stackable Cooling Rack; cool completely.

3. Meanwhile, place remaining almonds in (8-in.) Sauté Pan. Cook over medium-high heat 2-3 minutes or until
lightly toasted, stirring occasionally; remove from heat and cool completely. Coarsely chop using Food chopper and set aside.

4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in
whipped topping using small mix ’n scraper . Slice strawberries using Utility Knife. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries. Zest orange over strawberries using microplane adjustable grater. Place tops of pastry shells over filling. Serve immediately.

Yield: 12 pastries