# 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 teaspoons ground ginger
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon 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 tablespoons powdered sugar (for dusting)
15 - 2 tablespoons mini chocolate chips or icing (for faces)
# Method Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream together the softened butter and dark brown sugar until light and fluffy. Stir in molasses and egg yolk until well combined.
03 - In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt.
04 - Gradually add the dry ingredient mixture into the butter mixture, stirring until a soft gingerbread dough forms. Set aside.
05 - On a lightly floured surface, roll out the chilled puff pastry sheets. Cut each sheet into four equal rectangles, yielding eight pieces in total.
06 - Place a heaping tablespoon of gingerbread dough in the center of each puff pastry rectangle. Fold the pastry over to create a pocket and pinch edges firmly to seal, using a fork to decorate the edges.
07 - Arrange the pockets on the prepared baking sheet. Brush the tops with beaten egg. Bake for 16 to 18 minutes or until puffed and golden brown.
08 - Allow pockets to cool slightly. If desired, dust with powdered sugar and decorate with mini chocolate chips or icing to create sleeping faces.
09 - Serve warm or at room temperature.
