# Components:
→ Gingerbread Filling
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup dark brown sugar
03 - 1/4 cup molasses
04 - 1 large egg yolk
05 - 1 1/2 cups all-purpose flour
06 - 2 tsp ground ginger
07 - 1 1/2 tsp ground cinnamon
08 - 1/4 tsp ground cloves
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp baking soda
11 - 1/4 tsp salt
→ Puff Pastry
12 - 2 sheets ready-rolled puff pastry, chilled (about 17.6 oz)
13 - 1 large egg, beaten (for egg wash)
→ Decoration (Optional)
14 - 2 tbsp powdered sugar (for dusting)
15 - 2 tbsp mini chocolate chips or icing (for faces)
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream together the butter and dark brown sugar until light and fluffy. Stir in the molasses and egg yolk until well combined.
03 - In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
04 - Gradually incorporate the dry ingredients into the wet mixture until a soft gingerbread dough forms. Set aside.
05 - Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into four equal rectangles, totaling eight pieces.
06 - Place a heaping tablespoon of gingerbread dough in the center of each pastry rectangle. Fold the pastry over to form pockets and pinch the edges firmly to seal, using a fork to create a decorative edge.
07 - Arrange the pockets on the prepared baking sheet and brush the tops with the beaten egg to achieve a golden finish.
08 - Bake for 16 to 18 minutes or until the pockets are puffed and golden brown.
09 - Allow to cool slightly. If desired, dust with powdered sugar and decorate with mini chocolate chips or icing to create sleeping faces on each pocket.
10 - Serve warm or at room temperature.
