Strawberry Amaretto Pastries - cooking recipe

Ingredients

0.5 (17 1/3 ounce) package puff pastry sheets, frozen (1 sheet-thawed)
1/2 cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 orange
1 (8 ounce) container sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups frozen whipped topping (thawed)
12 large strawberries, sliced

Preparation

Preheat oven to 400\u00b0F.
Unfold pastry dough onto a large cooking stone.
Coarsely grate half of the almonds.
Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough.
Lightly press almond mixture into dough.
Cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares.
Separate squares evenly over surface of baking stone.
Bake 16-18 minutes or until puffed and golden brown.
Remove from baking stone; cool completely.
Lightly toasted the almonds, then coarsely chop the almonds and set aside.
Zest entire orange.
Combine zest and remaining 1 tablespoon sugar; set aside.
Whisk sour cream, powdered sugar and almond extract.
Fold in whipped topping.
Slice strawberries.
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 and sprinkle with sugared orange zest.
Place tops of pastry shells over filling.
Serve immediately.