Super good desert. I've loved this desert since I worked at a fancy restaurant as a waitress putting these together. I've been trying to get the recipe right for the filling for quite sometime and I've finally got it! Enjoy!!!!
Thaw 1/2 box puff pastry dough at room temp for about 45 minutes.
Cut into 6 squares for larger deserts or 24 squares for smaller ones.
Bake according to package directions, let cool completely.
Seperate each sqare into a top and bottom.
Mix pudding and 1 3/4 cup cold milk for about two minutes then add almond extract.
For larger desserts spoon a heaping tablespoon of filling onto bottom pastry, then add about a teaspoon off strawberries.
Top with top pastry and finish off with a dollop of whipped cream and a sprinkle of confectionary sugar. (very chic!).
For smaller desserts do the same but save out 8 tops. dollop about 2tsp of filling and a few strawberries on the bottom, add another pastry(not the top) then more filling and strawberries. Then add the top and garnish. Serve imediately or refrigerate upto 24 hours.