Ingredients
Pastry
3 tbsp. salted butter, room temperature
1/4 c. granulated sugar
1 egg yolk
1/2 c. fine blanched almond flour
1 tsp. almond extract
1 puff pastry sheet, defrosted
All-purpose flour, for dusting
Strawberries
8 oz. fresh strawberries, cut into 1/4" slices with stems removed
1 tbsp. granulated sugar
Topping and Garnish
1 large egg
1/3 c. sliced raw almonds
1-2 tbsp. powdered sugar, optional - for dusting
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Combine strawberries and sugar together in a medium bowl, stirring gently to coat the strawberries. Set aside.
Add softened butter, sugar, and egg yolk to a large bowl and beat on high for 1 minute with hand mixer or standing mixer. Ingredients should be well combined. Add almond flour and almond extract, beat again on high until mixture is light and fluffy, about 30 seconds.
Dust a flat surface lightly with floud and lay out your pastry sheet. Roll out to approximately 9" x 13" . Cut pastry into 9 equal rectangles and lay each rectangle on your lined baking sheet. Leave 1/2" between rectangles.
Poke each piece of puff pastry with a fork a few times.
Add 1 heaping tablespoon of almond filling to the middle of each pastry piece, evenly spread towards the edges. Leave 1/2" border between the edge of the pastry and the filling. Place 3-4 strawberry slices on top of the filling.
In a small bowl, whisk egg with a fork and use a pastry brush to brush the edges of the pastry pieces with the egg wash. Sprinkle almond slices on each pastry.
Bake for 19-25 minutes or until pastry is golden brown and crispy at the edges. Remove from oven and cool for 10 minutes.
Dust with powdered sugar, if desired.