# 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 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 17.5 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)
# Steps to Follow:
01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream butter and brown sugar until light and fluffy. Incorporate molasses and egg yolk.
03 - In a separate bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
04 - Gradually mix dry ingredients into wet mixture until a soft gingerbread dough develops. Set aside.
05 - Roll out puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal rectangles, totaling 8 pieces.
06 - Place a heaping tablespoon of gingerbread dough in the center of each rectangle. Fold pastry over to form pockets, sealing edges firmly with a fork.
07 - Arrange pockets on the prepared baking sheet and brush the tops with beaten egg.
08 - Bake for 16 to 18 minutes until puffed and golden brown.
09 - Allow pockets to cool slightly. Dust with powdered sugar and decorate with chocolate chips or icing to create sleeping faces, if desired.
10 - Serve warm or at room temperature.
