# 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 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 the oven to 375°F. 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 softened and syrupy. Allow to cool slightly.
03 - Roll out puff pastry sheets on a floured surface. Using a fox-shaped cookie cutter or a template and knife, cut out 24 fox shapes.
04 - Place 12 fox shapes on the prepared baking sheet. Spoon about 1 tablespoon of the fruit filling into the center of each, leaving a border around the edges.
05 - Brush edges of the bases with beaten egg. Top each with the remaining 12 fox shapes and press edges to seal, using a fork if desired.
06 - Brush tops with additional egg wash. Press mini chocolate chips onto each for eyes and candy-coated chocolates for noses.
07 - Bake for 16 to 18 minutes or until golden brown and puffed.
08 - Allow bites to cool slightly before serving.
