Pastry Ingredients:
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon five-spice powder (optional)
24 wonton wrappers
1/4 cup butter or margarine, melted

Filling Ingredients:
1 pint (2 cups) whipping cream
2 tablespoons powdered sugar
1/2 teaspoon almond extract
1 pint strawberries, sliced, reserve 8 whole
Heat oven to 350°F. Line two baking sheets with kitchen parchment paper.
Combine sugar, cinnamon and five-spice powder in small bowl. Brush both sides of wonton wrappers with melted butter; sprinkle each side with 1/4 teaspoon sugar mixture.
Place wontons on prepared baking sheets. Bake for 7 to 9 minutes or until pastry is caramelized and crispy. Remove from baking sheets; cool on kitchen parchment paper. Store at room temperature until serving time.
Beat chilled whipping cream in large mixer bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Gently stir in powdered sugar and almond extract.
To serve, place 1 pastry on each serving plate; top with 2 tablespoons whipped cream and 1 tablespoon sliced berries. Cover with 1 pastry, 2 tablespoons whipped cream, 1 tablespoon sliced berries and 1 pastry. For each serving, repeat with remaining ingredients. Garnish with reserved whole strawberries.

Makes 8 servings.