# What You’ll Need:
→ 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 (approx. 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)
# How-To:
01 - Set the oven to 400°F. Line a baking sheet with parchment paper.
02 - Cream together softened butter and dark brown sugar until light and fluffy; stir in molasses and egg yolk until fully combined.
03 - In a separate bowl, whisk all-purpose flour with ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
04 - Gradually incorporate the dry mixture into the wet mixture, stirring until a soft dough forms; set aside.
05 - Lightly flour a surface and roll out puff pastry sheets; cut each sheet into four equal rectangles, yielding eight pieces.
06 - Place a heaping tablespoon of gingerbread dough onto the center of each puff pastry rectangle; fold over to create pockets and seal edges firmly, using a fork to press decoratively.
07 - Arrange pockets on the prepared sheet and brush their tops evenly with beaten egg.
08 - Bake in the preheated oven for 16 to 18 minutes until puffed and golden brown.
09 - Allow pockets to cool slightly; if desired, dust with powdered sugar and decorate with mini chocolate chips or icing to resemble sleeping faces.
10 - Serve warm or at room temperature for optimal flavor.
