Strawberry Amaretto Pastries

1/2 package (17.3 oz.) frozen puff pastry sheets thaw one sheet
1/2 cup sliced almonds divided
2 T granulated sugar
1 container (8 oz) sour cream
1/2 cup powdered sugar
1/4 tsp. almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced
1 orange

Preheat oven to 400 degrees F. Unfold pastry dough onto large pan. Finely chop half of the almonds. Combine chopped almonds and half of sugar in a bowl. sprinkle evenly over the surface of the dough & lightly press almond mixture into dough.

Using a pizza cutter, cut dough lengthwise into three strips. Cut again crosswise four times, for a total of 12 squares. Separate squares evenly over surface of pan. Bake 16-18 minutes or until puffed and golden brown. Remove from pan and cool completely.

Place remaining almonds in pan and saute'. Cook over medium high heat 2-3 minutes or until lightly toasted, stirring occasionally. Remove from heat. Coarsely chop and set aside.

Whisk sour cream, powdered sugar, and almond extract in medium size bowl. Fold in whipped topping. Slice strawberries. Split open each pastry square, arrange half of the strawberries into the bottom of each pastry. Top each with approx. 2 heaping T. of filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and zest orange over top. Replace tops of pastry shells over filling. Serve immediately