# Components:
→ Pastry
01 - 2 sheets (17.6 oz) ready-rolled puff pastry
02 - 1 egg, beaten (for egg wash)
→ Filling
03 - 2 medium apples, peeled, cored, and diced
04 - 1 ripe pear, peeled, cored, and diced
05 - 2 tbsp brown sugar
06 - 1 tsp ground cinnamon
07 - ¼ tsp ground nutmeg
08 - 1 tbsp lemon juice
09 - 1 tbsp unsalted butter
→ Decoration
10 - 24 mini chocolate chips (for eyes)
11 - 12 small orange or red candy-coated chocolates (for noses)
# Method:
01 - Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - Melt butter in a medium skillet over medium heat. Add diced apples, pear, brown sugar, cinnamon, nutmeg, and lemon juice. Sauté for 6 to 8 minutes, stirring occasionally, until fruit is softened and syrupy. Allow to cool slightly.
03 - Roll out puff pastry sheets on a floured surface. Using a fox-shaped cookie cutter or template and knife, cut out 24 fox shapes.
04 - Arrange 12 fox shapes on the prepared baking sheet. Spoon approximately 1 tablespoon of fruit filling into the center of each, leaving a border around the edges.
05 - Brush edges of the bottom shapes with beaten egg. Top with remaining 12 fox shapes and press edges to seal, using a fork if desired.
06 - Brush tops with additional egg wash. Press chocolate chips onto each for eyes and place a candy-coated chocolate for the nose.
07 - Bake for 16 to 18 minutes until golden brown and puffed.
08 - Allow bites to cool slightly before serving.
