# What You 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 17.6 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 decorating faces)
# How to Make:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Beat butter and dark brown sugar together until light and fluffy, then incorporate molasses and egg yolk.
03 - Whisk flour with ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a separate bowl.
04 - Gradually incorporate dry ingredients into the wet mixture until a soft gingerbread dough forms; set aside.
05 - Roll out puff pastry on a lightly floured surface and cut each sheet into four equal rectangles, yielding eight total pieces.
06 - Place a heaping tablespoon of gingerbread dough onto the center of each pastry rectangle, fold over, and seal edges with a fork for decorative effect.
07 - Arrange pockets on the baking sheet and brush the tops with beaten egg.
08 - Bake for 16 to 18 minutes until the pastry is puffed and golden brown.
09 - Allow to cool slightly, then optionally dust with powdered sugar and decorate with chocolate chips or icing to create sleeping faces. Serve warm or at room temperature.
