Heat oven to 400°F. Let puff pastry stand at room temperature 20 minutes to thaw.
Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling racks.
In medium bowl, with wire whisk, beat pudding mix and milk 2 minutes. Stir in liqueur. Cover and refrigerate.
In medium bowl, mix raspberry pie filling and juice concentrate until well blended. Cover and refrigerate.
Just before serving, cut each pastry horizontally in half to make 2 layers. Place bottom half of each pastry on dessert plate. Spoon 2 tablespoons pudding evenly over pastry; cover with top half of pastry. Sprinkle each with powdered sugar and 1 teaspoon toasted almonds. Spoon 3 tablespoons raspberry sauce onto plate around each pastry.