Save Flaky puff pastry envelopes a warmly spiced gingerbread filling, creating a whimsical, cozy treat perfect for holiday mornings or festive dessert tables.
Serving these pockets brings a smile to my family every holiday season as the warm gingerbread filling fills the kitchen with aroma.
Ingredients
- For the Gingerbread Filling: 120 g (1/2 cup) unsalted butter softened, 100 g (1/2 cup) dark brown sugar, 80 g (1/4 cup) molasses, 1 large egg yolk, 180 g (1 1/2 cups) all-purpose flour, 2 tsp ground ginger, 1 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/2 tsp baking soda, 1/4 tsp salt
- For the Puff Pastry: 2 sheets (about 500 g) ready-rolled puff pastry chilled, 1 large egg beaten (for egg wash)
- For Decoration (Optional): 2 tbsp powdered sugar (for dusting), 2 tbsp mini chocolate chips or icing (for faces)
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cream Butter and Sugar:
- In a medium bowl, cream together butter and brown sugar until light and fluffy. Stir in molasses and egg yolk.
- Mix Dry Ingredients:
- In another bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Combine Ingredients:
- Gradually mix the dry ingredients into the wet until a soft gingerbread dough forms. Set aside.
- Roll Pastry:
- Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal rectangles (8 total).
- Assemble Pockets:
- Place a heaping tablespoon of gingerbread dough in the center of each rectangle. Fold the pastry over to create a pocket, pinching the edges to seal (use a fork for a decorative edge).
- Prepare for Baking:
- Arrange the pockets on the prepared baking sheet. Brush tops with beaten egg.
- Bake:
- Bake for 16–18 minutes or until puffed and golden brown.
- Decorate:
- Cool slightly. If desired, dust with powdered sugar and use chocolate chips or icing to make sleeping faces on each pocket.
- Serve:
- Serve warm or at room temperature.
Save Our family gathers every holiday morning to enjoy these pockets fresh from the oven, making treasured memories.
Notes
For vegan option use plant-based butter egg replacer and vegan puff pastry
Required Tools
Mixing bowls Electric mixer or wooden spoon Baking sheet Parchment paper Pastry brush Fork
Nutritional Information
Calories 310 Total Fat 17 g Carbohydrates 37 g Protein 3 g
Save These gingerbread puff pastry pockets bring holiday warmth and joy with every bite.
Recipe FAQ
- → What type of pastry is best for these pockets?
Ready-rolled puff pastry sheets provide the best flaky texture and ease of preparation for these pockets.
- → Can the filling be made ahead of time?
Yes, the gingerbread filling dough can be prepared in advance and refrigerated until ready to assemble.
- → How do I achieve a decorative edge on the pockets?
Use a fork to pinch and press the pastry edges when sealing the pockets for a charming crimped look.
- → Are there suggestions for making these pockets vegan?
Replace butter with plant-based alternatives, use an egg replacer, and select vegan puff pastry for a vegan-friendly version.
- → What spices contribute to the filling’s flavor?
A blend of ground ginger, cinnamon, cloves, nutmeg, and a touch of molasses creates the warmly spiced flavor profile.
- → How should the pockets be served for best taste?
They are delicious served warm or at room temperature, and can be paired nicely with whipped cream or vanilla ice cream.