# 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 (about 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 facial details)
# How to Make It:
01 - Set the oven temperature to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a medium bowl, cream together softened butter and dark brown sugar until light and fluffy. Incorporate 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 blend dry ingredients into the wet mixture until a soft, cohesive gingerbread dough forms. Set aside.
05 - Lightly dust a clean surface with flour, then roll out chilled puff pastry sheets. Cut each sheet into four equal rectangles, creating eight pieces total.
06 - Place a heaping tablespoon of gingerbread dough at the center of each puff pastry rectangle. Fold pastry over to form a pocket, sealing edges by pinching and using a fork to decorate.
07 - Arrange pockets evenly on the prepared baking sheet and brush the tops with beaten egg to enhance browning.
08 - Bake in the preheated oven for 16 to 18 minutes or until pastry is 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 sleeping faces.
10 - Serve the pockets warm or at room temperature for best flavor and texture.
