# 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 chilled ready-rolled puff pastry (approx. 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 decoration)
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a medium bowl, cream butter and brown sugar until light and fluffy. Stir in molasses and egg yolk until combined.
03 - In a separate bowl, whisk together all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
04 - Gradually fold dry ingredients into the wet mixture until a soft dough forms. Set aside.
05 - Roll out puff pastry sheets on a lightly floured surface and 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 pastry over to form a pocket and pinch edges to seal, using a fork for a decorative finish.
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. Optionally dust with powdered sugar and decorate with mini chocolate chips or icing to create faces. Serve warm or at room temperature.
