Ingredients
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
1 large egg, lightly beaten, for egg wash
Sanding sugar, for sprinkling
1 1/2 ounces semisweet chocolate, coarsely chopped
Best-quality honey, for drizzling
Sea salt, preferably fleur de sel, for sprinkling
2 tablespoons whole almonds, toasted and coarsely chopped
Vanilla ice cream, for serving (optional)
Preparation
Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. Trim edges if needed to form a 10-inch square, and fold each edge in to form a 1-inch crust. Prick middle of dough all over with a fork. Brush edges with eggwash, and sprinkle with sanding sugar. Freeze for 15 minutes.
Transfer baking sheet to oven, and bake until pastry ispuffed and golden brown, 15 to 20 minutes. Remove fromoven, and cover center evenly with chocolate. Drizzle withhoney, and sprinkle with salt. Return to oven, and bake untilchocolate melts, about 2 minutes. Sprinkle with almonds,and cut into 4 squares. Serve with ice cream if desired, anddrizzle with more honey.
