Save to Pinterest Flaky puff pastry envelopes a warmly spiced gingerbread filling, creating a whimsical, cozy treat perfect for holiday mornings or festive dessert tables.
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:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cream Mixture:
- 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:
- 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).
- Fill 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).
- Arrange and Brush:
- 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.
- Cool and 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 to Pinterest Required Tools
Mixing bowls Electric mixer or wooden spoon Baking sheet Parchment paper Pastry brush Fork
Allergen Information
Contains wheat (gluten), eggs, and dairy. Check pastry and chocolate chips for traces of nuts or soy as applicable.
Nutritional Information
Calories: 310 Total Fat: 17 g Carbohydrates: 37 g Protein: 3 g
Save to Pinterest This gingerbread puff pastry is perfect for cozy winter mornings and festive gatherings.
Common Recipe Questions
- → What spices are used in the gingerbread filling?
The filling includes ground ginger, cinnamon, cloves, nutmeg, and a touch of baking soda for leavening.
- → How do I prevent puff pastry pockets from leaking during baking?
Pinch the edges firmly and use a fork to seal the pockets securely, preventing the filling from escaping.
- → Can I prepare these pockets in advance?
Yes, assemble the pockets and chill them before baking to save time on the day of serving.
- → What is a good substitute for molasses in the filling?
Dark brown sugar combined with maple syrup or honey can substitute molasses, providing similar richness and moisture.
- → How should I store leftover puff pastry pockets?
Store cooled pockets in an airtight container in the refrigerator for up to three days; reheat gently to maintain crispness.