My sister recently became a Pampered Chef consultant. To help her launch her new business, I hosted a party for her and this was the dish she made for my friends and family.
1/2 package (17.3 oz) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
1 Tbsp granulated sugar
1 container (8 oz) sour cream
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. Seperate 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 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.
Is it a keeper?
I will be making these heavenly squares again and again! They look so elegant and taste so delicious! The almond extract really adds a great twist to the whipped topping and the sour cream (which I thought was odd at first) really makes the cream thick and rich. This dish is simple enough to make and are impressive enough to serve guests!
It’s a wonderful alternative to strawberry shortcake!
Speaking of…I can’t wait for strawberry season this year! I’m planning on picking a whole bunch at Pallman’s Farm for strawberry jam! And, I’ll be making these pastries a lot!
What’s your favorite dish that uses strawberries?