# What you need:
→ Pastry
01 - 2 sheets ready-rolled puff pastry (17.6 oz)
02 - 1 large egg, beaten (for egg wash)
→ Filling
03 - 2 medium apples, peeled, cored, and diced
04 - 1 ripe pear, peeled, cored, and diced
05 - 2 tablespoons brown sugar
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1 tablespoon lemon juice
09 - 1 tablespoon unsalted butter
→ Decoration
10 - 24 mini chocolate chips (for eyes)
11 - 12 small orange or red candy-coated chocolates (for noses)
# Directions:
01 - Preheat oven to 375°F and 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 softens and syrup forms. Allow to cool slightly.
03 - Roll out the puff pastry on a floured surface. Using a fox-shaped cookie cutter or template and knife, cut out 24 fox shapes.
04 - Place 12 pastry shapes on the prepared baking sheet. Spoon about 1 tablespoon of fruit filling onto the center of each, leaving edges clear.
05 - Brush edges with beaten egg. Cover with remaining 12 pastry shapes and press edges to seal, using a fork if desired.
06 - Brush tops with additional egg wash. Press chocolate chips gently into the dough for eyes and add candy-coated chocolates for noses.
07 - Bake for 16 to 18 minutes until golden brown and puffed.
08 - Allow to cool slightly before serving.
