# Components:
→ 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 (approximately 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 decorating faces)
# Directions:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Cream the butter and dark brown sugar together in a medium bowl until light and fluffy. Incorporate the molasses and egg yolk thoroughly.
03 - Whisk the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a separate bowl until evenly mixed.
04 - Gradually incorporate the dry mixture into the wet ingredients, stirring until a soft gingerbread dough forms. Set aside.
05 - Lightly flour a surface and roll out each puff pastry sheet. Cut each sheet into four equal rectangles, yielding eight total pieces.
06 - Place a heaping tablespoon of the gingerbread dough onto each pastry rectangle’s center. Fold the pastry over, sealing edges by pinching firmly or pressing with a fork to create a decorative edge.
07 - Arrange pockets on the prepared baking sheet and brush the tops with beaten egg to promote golden browning.
08 - Bake in the preheated oven for 16 to 18 minutes until puffed and golden brown.
09 - Allow to cool slightly. Optionally, dust with powdered sugar and adorn with mini chocolate chips or icing to create sleeping faces.
10 - Serve warm or at room temperature, perfect for festive occasions.
