# What You'll Need:
→ Pastry
01 - 2 sheets (approx. 17.6 oz) ready-rolled puff pastry
02 - 1 egg, beaten (for egg wash)
→ Filling
03 - 2 medium apples, peeled, cored, diced
04 - 1 ripe pear, peeled, cored, 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)
# How to Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a medium skillet over medium heat, melt butter. Add diced apples, pear, brown sugar, cinnamon, nutmeg, and lemon juice. Sauté for 6 to 8 minutes, stirring occasionally, until fruit softens and becomes syrupy. Allow to cool slightly.
03 - Roll out puff pastry sheets on a lightly 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 the filling onto the center of each, leaving a clean border around the edges.
05 - Brush edges with beaten egg. Top each with remaining 12 fox shapes and press edges firmly to seal, using a fork if desired.
06 - Brush tops with additional egg wash. Affix chocolate chips as eyes and candy-coated chocolates as noses, gently pressing into the dough.
07 - Bake for 16 to 18 minutes until pastries are golden brown and puffed.
08 - Allow to cool slightly before serving to enhance flavor and texture.
