Ingredients for Strawberry Amaretto Pastries
- Puff Pastry Sheets
- Sliced Almonds
- Granulated Sugar
- 1 orange
- 1/2 cup sour cream
- 1/4 cup powdered sugar
- 1 teaspoon almond extract
- Frozen Whipped Topping
- 1 pint fresh strawberries
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How to Make Strawberry Amaretto Pastries
- Preheat oven to 400°F (200°C).
- Unfold one sheet (14.1 oz) of refrigerated puff pastry onto a large baking stone or baking sheet.
- Coarsely grate 1/2 cup of sliced almonds.
- In a small bowl, combine the grated almonds with 1/4 cup granulated sugar.
- Evenly sprinkle the almond-sugar mixture over the puff pastry.
- Gently press the almond mixture into the pastry dough.
- Using a sharp knife or pizza cutter, cut the dough lengthwise into three equal strips.
- Cut each strip crosswise into four squares, resulting in a total of 12 squares.
- Arrange the pastry squares evenly spaced on the prepared baking stone.
- Bake for 16-18 minutes, or until the pastries are puffed and golden brown.
- Remove from the oven and let cool completely on a wire rack.
- Lightly toast 1/2 cup sliced almonds in a dry skillet over medium heat until fragrant. Then, coarsely chop and set aside.
- Zest one orange using a microplane or fine grater.
- In a small bowl, combine the orange zest with 1 tablespoon granulated sugar. Set aside.
- In a medium bowl, whisk together 1/2 cup sour cream, 1/4 cup powdered sugar, and 1 teaspoon almond extract.
- Gently fold in 1 cup whipped topping.
- Slice 1 pint of fresh strawberries.
- Carefully split each cooled pastry square in half horizontally.
- Arrange half of the sliced strawberries into the bottom of each pastry shell.
- Top each with about 2 heaping tablespoons of the prepared filling and sprinkle with the chopped toasted almonds.
- Top with the remaining sliced strawberries and sprinkle with the sugared orange zest.
- Place the tops of the pastry shells over the filling.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
45g
Fat
33g
Carbs
7g
