What you Need:
½ pkg 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
1½ cups thawed frozen whipped topping
12 large strawberries, sliced
What to do:
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.
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.
Whisk sour cream, powdered sugar 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.
Top with remaining sliced strawberries.
Zest orange over strawberries using Microplane Adjustable Grater.
Place tops of pastry shells over filling. Serve immediately.
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