Prosciutto Caprese Puff Pastry with Peppery Thyme Honey.

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. 
2. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Layer 1 prosciutto slice, 1 tablespoon pesto, 2 sun-dried tomatoes, and 1 wedge of cheese on 9 of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. 
3. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with the remaining black pepper. Transfer to the oven and bake for 20-25 minutes or until golden brown.
4. Meanwhile, make the honey. Combine the honey, thyme and a pinch of both salt and pepper in a glass jar.
5. Serve warm, topped with thyme honey and basil.