# 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 chilled ready-rolled puff pastry (about 17.5 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 faces)
# How to make it:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream together softened butter and dark brown sugar until light and fluffy. Stir in molasses and egg yolk until fully incorporated.
03 - In a separate bowl, whisk together all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
04 - Gradually add the dry ingredient mixture to the creamed wet ingredients, stirring until a soft gingerbread dough forms. Set aside.
05 - On a lightly floured surface, roll out the puff pastry sheets. Cut each sheet into 4 equal rectangles, yielding 8 pieces in total.
06 - Place a heaping tablespoon of gingerbread dough in the center of each pastry rectangle. Fold the pastry over to form a pocket and pinch the edges firmly to seal, using a fork to create a decorative edge.
07 - Arrange the pockets on the prepared baking sheet and brush the tops with beaten egg to promote browning.
08 - Bake for 16 to 18 minutes or until the pockets are puffed and golden brown.
09 - Allow pockets to cool slightly. If desired, dust with powdered sugar and decorate each with mini chocolate chips or icing to create sleeping faces.
10 - Serve warm or at room temperature for optimal comfort and flavor.
