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Strawberry Amaretto Pastries

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“I got this recipe from Pampered Chef, and have used it to do a cooking show. Makes lovely, dainty, and delectable petite pastries which are embellished with quick "candied" orange zest. It's been awhile since I made these, so I don't remember how long it took to assemble, so the times might be off. If you come up with a different time, please let me know so I can update the times. **Cook's Tip: Sliced peaches or nectarines can be substituted for the strawberries, if desired.”

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Unfold pastry dough onto a large cooking stone.
  3. Coarsely grate half of the almonds.
  4. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough.
  5. Lightly press almond mixture into dough.
  6. Cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares.
  7. Separate squares evenly over surface of baking stone.
  8. Bake 16-18 minutes or until puffed and golden brown.
  9. Remove from baking stone; cool completely.
  10. Lightly toasted the almonds, then coarsely chop the almonds and set aside.
  11. Zest entire orange.
  12. Combine zest and remaining 1 tablespoon sugar; set aside.
  13. Whisk sour cream, powdered sugar and almond extract.
  14. Fold in whipped topping.
  15. Slice strawberries.
  16. Split open each pastry square; arrange half of the strawberries into bottom of each shell.
  17. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds.
  18. Top with remaining sliced strawberries and sprinkle with sugared orange zest.
  19. Place tops of pastry shells over filling.
  20. Serve immediately.

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