Adapted from Little Ferraro Kitchen
Unwrap your defrosted puff pastry and use a sharp knife to cut each sheet along the seam into 3 long pieces. Then cut each strip into quarters, so you will wind up with 24 squares.
Mix together all of the other ingredients in a bowl.
Take each puff pastry square and place it into a mini muffin tin and fill with a teaspoon a scoop of the filling into the puff pastry cups then take the corners of the pastry and gently fold over and close.
Bake at 350 degrees F for 20 minutes or until the pastry begins to get golden brown. Then remove from oven and allow to cool a bit before serving.
Servings 24