Strawberry Amaretto Pastries

1/2 Package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
1 tablespoon granulated sugar
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced
1 orange

1.) Preheat oven to 400.  Unfold pastry dough onto large greased cookie sheet.  Finely chop half of the almonds; combine almonds, and granulated sugar in small bowl, sprinkle evenly over surface of dough.  Lightly press almond mixture into dough.
2.) Using a pizza cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares.  Using a spatula, separate squares evenly over surface of pan.  Bake 16-18 minutes or until puffed and golden brown.  Remove from pan to cooling rack, cool completely.
3.) Meanwhile, place remaining almonds in and 8 inch saute' pan.  Cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat and cool completely. Coarsely chop and set aside.

4.) Whisk sour cream, powdered sugar, and almond extract together.  Fold in whipped topping and slice strawberries.  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 and sprinkle with chopped almonds.  Top with remaining sliced strawberries.  Zest orange over strawberries.  Place tops of pastry shells over filling and serve immediately.