# 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 (approximately 17.5 oz total)
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 decorating
# Steps to Follow:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a medium bowl, beat softened butter and dark brown sugar until pale and fluffy; incorporate molasses and egg yolk thoroughly.
03 - In a separate bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
04 - Gradually add dry ingredients to wet mixture, stirring until a cohesive dough forms; set aside.
05 - On a lightly floured surface, roll out chilled puff pastry sheets and cut each into 4 equal rectangles, yielding 8 pieces.
06 - Place a heaping tablespoon of gingerbread dough at the center of each pastry rectangle, fold pastry over to form pockets, sealing edges firmly with a fork to create decorative ridges.
07 - Position pockets on the prepared baking sheet and brush tops evenly with beaten egg for a golden finish.
08 - Bake in preheated oven for 16 to 18 minutes, or until puffed and golden brown.
09 - Allow pockets to cool briefly; optionally dust with powdered sugar and adorn with mini chocolate chips or icing to create sleeping faces.
10 - Serve warm or at room temperature for best flavor and texture.
