Ingredients
Equipment
Method
- Preheat oven to 375F.
- Thaw the puff pastry overnight or on the counter for 2 hours. Unroll and use rolling pin to roll it out some more on a floured surface.
- Melt unsalted butter in a microwavable bowl. Add in Vietnamese cinnamon, ginger and five spice. Mix altogether. Spread this mixture over half of your puff pastry sheet. Fold the other half over.
- Using a gingerbread man cookie cutter, cut into shapes, while maximizing your cutting area. I was able to shape out 8 men. Line parchment paper over baking sheet and place with cut outs. Brush with egg wash and top with sugar (optional, I use cane sugar).
- Bake at 375F until golden, about 15 minutes. Optional, dust with icing sugar.
Notes
Ensure your work surface is lightly floured before rolling out the puff pastry dough to prevent sticking. Use a rolling pin to create an even and thin layer of dough.
Place the cut-out shapes on a parchment-lined baking sheet, leaving space between them to allow for puffing up during baking.
For a more defined shape and to prevent excessive spreading during baking, refrigerate the shaped pastries for about 15-20 minutes before placing them in the oven.
Allow the pastries to cool slightly on a wire rack before serving. These treats are best enjoyed warm, straight from the oven, or within a few hours of baking for the ultimate flakiness and freshness.
Did you make this? Tag @cookwith.chopsticks and #cookwithchopsticks on IG or leave a comment on the blog!