Chocolate-Almond Pastries

I've been on a dessert kick lately. The more I make, the more I crave. I need to stop making them, but I probably won't.

This one is a keeper, simply because it is so easy. It is really good right out of the oven and just ok when it's cold.

Prep time: 5 min

Total time: 40 min

Serves: 4

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

2 Tablespoons whole almonds, toasted and coarsely chopped

Vanilla ice cream, for serving (optional)

1. Preheat oven to 450. 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 egg wash, and sprinkle with sanding sugar. Freeze for 15 minutes.

2. Transfer baking sheet to oven, and bake until pastry is puffed and golden brown, 15-20 minutes. Remove from oven, and cover center evenly with chocolate. Drizzle with honey, and sprinkle with salt. Return to oven, and bake until chocolate melts, about 2 minutes. Sprinkle with almonds, and cut into 4 squares. Serve with ice cream if desired, and drizzle with more honey.

Recipe courtesy of Marta Stewart Living.