This is one of my favorite summer desserts and is so easy and looks liked you slaved away.
1/2 package(17.3 ounce) frozen puff pastry sheets (1 sheet) thawed (you can find these cheap at the Pepridge Farm Outlet in Golden Gate)
1/2 cup sliced almonds, divided
2 Tbls. granulated sugar, divided
1 container (8 oz.) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed frozen whipped topping
12 large strawberries, sliced
Preheat oven to 400 F. Unfold pastry dough onto Large pan or stone. Finely chop half of the almonds. Combine with half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough.
2. Using a pizza cutter, cut dough lengthwise into three stirps; cut srips crosswise into four squares for a total of 12 squares. Seperate squares evenly over pan and bake 16-18 minutes or until puffed and golden brown. Remove to cooling rack.
3. Place remaining almonds in Saute pan. Cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat. Coarsely chop and set aside.
4. Whisk sour cream, powdered sugar and almond extract in a bowl. Fold in whipped topping. Slice strawberries. Split onpen 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 and sugar. Top with remaining strawberries.
If I make these in the next little while I will come back and edit in a picture.