Thaw puff pastry (Pepperidge Farm makes it) and cut into 9 squares. The pastry folds out into a trifold from the package.
Grease the cupcake pan, oil or melted butter.
Put a square into each cupcake.
Depress the center with a teaspoon because the center puffs up.
When the pastry is done and completely cooled, dust with a lot of powdered sugar.
Fill with blueberry pie filling (I made it). Or any other fruit. Or lemon curd. Whatever you have.
–To make frozen blueberry pie filling:
12 cups blueberries
3 cups sugar
¾ cup cornstarch
1 tablespoon grated lemon peel
¾ cup lemon juice
Cook and fill jars. When cool put into freezer and use as needed.
Commercial pie filling is okay, but it’s skimpy on the fruit.
I usually go to get 20 pounds of blueberries in season and use throughout the year.