# Components:
→ Pastry
01 - 2 sheets (17.6 oz) ready-rolled puff pastry
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)
# Method Steps:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Melt the 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 the fruit softens and the mixture becomes syrupy. Remove from heat and let cool slightly.
03 - On a floured surface, roll out the puff pastry sheets. Using a fox-shaped cookie cutter or a template and knife, cut out 24 fox shapes.
04 - Place 12 fox-shaped pastry pieces evenly on the prepared baking sheet. Spoon about 1 tablespoon of the cooled fruit filling onto the center of each piece, leaving a border around the edges.
05 - Brush the edges of the filled pastries with beaten egg. Top each with a remaining fox-shaped pastry piece. Press the edges firmly to seal, using a fork if desired.
06 - Brush the tops of the sealed pastries with additional beaten egg. Place two mini chocolate chips on each for the eyes and one small candy-coated chocolate for the nose, gently pressing them into the dough.
07 - Bake for 16 to 18 minutes, or until the pastries are golden brown and puffed.
08 - Allow pastries to cool slightly before serving.
