1 frozen puff pastry sheet, thawed (half of 17 1/4 ounce package)
1 egg beaten with 1 tablespoon water
1 teaspoon sugar
3 ounces bittersweet (not unsweetened) chocolate, coarsely chopped
1 tablespoon plus 1/4 cup GOLDEN BLOSSOM HONEY
2 tablespoons sour cream
1 cup blackberries or blueberries
1 cup strawberries, hulled and cut in half lengthwise
whipped cream or vanilla ice cream
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Roll out pastry sheet on a lightly floured surface to a 14×11-inch rectangle. Trim two 1-inch wide strips off each edge and set aside. You will have a total of 8 strips.
Place the pastry rectangle on an ungreased baking sheet. Prick all over with a fork. Brush with some of the beaten egg and water glaze. Place one pastry strip atop each edge of the rectangle, trimming to fit. Brush strips with glaze. Top each edge with remaining strips and again trim to fit. Brush with glaze. Sprinkle crust with sugar. Place in oven and bake 5 minutes. Remove from oven and pierce pastry bottom with fork again. Return to oven and continue baking about 15 more minutes, or until golden. Cool on rack.
Melt chocolate in top of a double boiler over simmering water, stirring until smooth. Add 1 tablespoon honey. Stir and remove from heat. Mix in sour cream. Spread evenly on cooled crust.
Heat remaining ¼ cup of honey until just warm. Pour over berries and toss to coat. Arrange berries decoratively on layer of chocolate, placing strawberries cut side down. Chill for 1 hour to set. Serve topped with a dollop of whipped cream or a scoop of vanilla ice cream.