Heat oven to 350°F. Unroll pastry sheets; cover with plastic wrap or towel. On work surface, quickly layer 3 pastry sheets, spraying each with nonstick cooking spray after stacking. After spraying top sheet, sprinkle with 2 teaspoons sugar. With pizza cutter or sharp knife, cut pastry into 12 (4-inch) squares. Place on ungreased cookie sheets.
Bake at 350°F. for 5 to 10 minutes or until crisp and light golden brown. Cool.
Meanwhile, in small bowl, combine cream cheese, 2 tablespoons sugar and almond extract; beat until smooth. Fold in whipped topping.
To serve, place 1 pastry square on each of 4 individual dessert plates. Spread each with scant 1/4 cup whipped topping mixture; top each with 1/4 cup berries. Repeat layers; top each with third pastry square. Garnish with small dollops of whipped topping mixture, additional berries if desired, and mint leaves.