Gingerbread Puff Pastry Recipe
Flaky gingerbread-shaped puff pastries filled with creamy Biscoff spread and finished with powdered sugar. These easy holiday treats are perfect for Christmas brunch or a festive dessert.
Ingredients
- 1 sheet puff pastry thawed according to package directions
- Creamy Biscoff spread as needed for a thin layer
- 1 egg
- 1 tbsp cold water
- powdered sugar for dusting
- All-purpose flour for the work surface
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Unroll the puff pastry onto a lightly floured surface, discarding any paper wrapping. Gently roll it into a larger rectangle.
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Brush excess flour from the surface where you will spread the filling.
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Spread a thin, even layer of Biscoff over half of the rectangle. Fold the remaining half over the filling like a book.
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Using a gingerbread man cookie cutter, cut through both layers of pastry. Transfer the shapes to the prepared baking sheet, leaving space between them.
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Whisk together the egg and cold water. Lightly brush the top of each pastry with the egg wash.
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Freeze for 5 minutes.
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Bake for about 20 minutes, or until puffed and golden brown.
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Let cool, then dust with powdered sugar and serve.
Recipe Notes
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Nutella can be substituted for the Biscoff spread.
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Yield will vary depending on the size of your cookie cutter.
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Thaw the puff pastry according to its package directions before beginning.
How to Store Leftovers
These pastries are best enjoyed the day they’re baked, when the layers are crisp and flaky. Once completely cool, store leftovers in an airtight container at room temperature for up to 2 days.
To refresh them, warm briefly in a 350°F oven until heated through. Let cool slightly before adding another dusting of powdered sugar.