# Components:
→ Gingerbread Filling
01 - 1/2 cup unsalted butter, softened (120 g)
02 - 1/2 cup dark brown sugar (100 g)
03 - 1/4 cup molasses (80 g)
04 - 1 large egg yolk
05 - 1 1/2 cups all-purpose flour (180 g)
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 chilled ready-rolled puff pastry (about 17.5 oz or 500 g)
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)
# Directions:
01 - Preheat the oven to 400°F (200°C). 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.
03 - In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
04 - Gradually blend the dry ingredients into the butter mixture until a soft gingerbread dough forms. Set aside.
05 - On a lightly floured surface, roll out puff pastry sheets and cut each into four equal rectangles, yielding eight total pieces.
06 - Place a heaping tablespoon of gingerbread dough in the center of each pastry rectangle. Fold over to form pockets and pinch edges 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.
08 - Bake for 16 to 18 minutes or until the pastries have risen and turned golden brown.
09 - Allow pockets to cool slightly. Optionally, dust with powdered sugar and decorate with mini chocolate chips or icing to create sleeping faces.
10 - Serve warm or at room temperature for best enjoyment.
