Cut butter into flour with pastry blender. Stir in sour cream. Divide dough into 2 parts, place each part in a one gallon Ziploc bag. Close bag and roll out evenly. If air pockets form, prick with the tip of a sharp knife. Lie bags flat in refrigerator until firm. Cut away plastic. Place dough on ungreased cookie sheet. Cut into 2 x 4 inch rectangles, brush with sugar glaze. Bake at 350º about 15-18 minutes. Watch closely and remove any that may brown first. Cool. Mix 3 tablespoons of sugar and 1 tablespoon of water to make icing. Cover half the rectangles with a thin layer of icing and drizzle melted chocolate over tops. Mix pudding and milk. About one hour before serving, spread small amount of pudding on remaining pastry and placed iced pastry on top.
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