Thaw puff pastry and cut it into squares. Or use pre-cut squares. Press each square into a cupcake pan.
In a small pan, add frozen berries, a little sugar, and a tiny squeeze of lemon. Let it simmer until the berries get soft, mash them a little, and keep cooking until it gets thick and not watery. Let it cool.
Add some berry filling into each puff pastry cup, then pinch the four corners together on top.
Bake at 380–385°F for about 20–25 minutes, until golden and crispy.
Take them out and dust with powdered sugar. Best warm.
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