Preheat oven to 400°F. After defrosting your puff pastry sheet, roll it out on a lightly floured surface until the cupcake pan fits over it. Mark the dough where it needs to be cut to make 12 equal size squares. Cut the dough and pierce holes in it with a fork. Repeat with the other sheet of puff pastry.

For SHALLOW cups: Turn your cupcake pan up-side-down, lay a square of dough over each cup and press around the cup to form a bowl shape. Lay a sheet of parchment paper or Silpat mat over the top and then a flat baking sheet on top of that. This will keep the base of the cups from rising much.

For DEEPER puff pastry cups: instead of placing the squares of dough onto an up-side-down cupcake pan, you will place the dough into the wells.

Bake for 12-15 minutes until lightly browned. Let cool and remove from the pan. For the deeper puff pastry cups, use the back of a spoon to press the dough down to form a well.