Thaw the puff pastry according to the package instructions and wash the berries in the meantime.
Preheat the oven to 200 ° C.
Line the greased muffin tin (no paper cases) with a puff pastry square per well and fold the edges on each side once over each other. Then prick the dough several times with a fork. Bake the whole thing for 10-15 minutes (filled with an aluminum foil ball or dried peas) at 200 ° C.
Take the cups out of the mold and let them cool down.
Fill with the vanilla pudding and distribute the berries evenly on top. Then sprinkle with some powdered sugar and serve.
Tip:
I always make the vanilla pudding myself, it just tastes better!
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