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.
I first made these pockets during the holiday season and they quickly became a family favorite for breakfast and dessert gatherings.
Ingredients
- 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
- Puff Pastry: 2 sheets (about 500 g) ready-rolled puff pastry, chilled, 1 large egg, beaten (for egg wash)
- Decoration (Optional): 2 tbsp powdered sugar (for dusting), 2 tbsp mini chocolate chips or icing (for faces)
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F) Line a baking sheet with parchment paper.
- Step 2:
- In a medium bowl, cream together butter and brown sugar until light and fluffy Stir in molasses and egg yolk.
- Step 3:
- In another bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Step 4:
- Gradually mix the dry ingredients into the wet until a soft gingerbread dough forms Set aside.
- Step 5:
- Roll out the puff pastry sheets on a lightly floured surface Cut each sheet into 4 equal rectangles (8 total).
- Step 6:
- 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).
- Step 7:
- Arrange the pockets on the prepared baking sheet Brush tops with beaten egg.
- Step 8:
- Bake for 16 18 minutes or until puffed and golden brown.
- Step 9:
- Cool slightly If desired, dust with powdered sugar and use chocolate chips or icing to make sleeping faces on each pocket.
- Step 10:
- Serve warm or at room temperature.
Save to Pinterest This recipe always brings smiles around the table especially when the kids decorate their own little gingerbread faces.
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
Per serving: Calories 310, Total Fat 17 g, Carbohydrates 37 g, Protein 3 g
Save to Pinterest Enjoy these warm or at room temperature for a cozy holiday treat that delights every time.
Recipe FAQs
- → What spices enhance the gingerbread filling?
Ground ginger, cinnamon, cloves, nutmeg, along with molasses, create a warmly spiced blend for the filling.
- → How is the puff pastry shaped for these pockets?
Pastry sheets are cut into rectangles, filled with dough, folded over to form pockets, and sealed with a fork for a decorative edge.
- → Can these pockets be decorated?
Yes, optionally dust with powdered sugar and add mini chocolate chips or icing to create sleeping faces on top.
- → What baking temperature and time are recommended?
Bake at 200°C (400°F) for 16 to 18 minutes until golden and puffed.
- → Are there vegan adaptations for this dish?
Use plant-based butter, egg replacer, and vegan puff pastry to make a vegan-friendly version.