How to make it:
Preheat oven to 375° F.

On a cutting board, place cold (not frozen) puff pastry dough. Gently roll just to stretch the dough a little larger. Use the top of a mason jar or cookie cutter to press out 9-12 circles (or however many you can get).

Use a smaller glass/jar lid (or in my case, a shot glass) to press/ident little circles inside all of the larger rounds. Try not to completely break the seal and separate, but ultimately it's ok if it does.

On a parchment lined baking sheet (or nonstick), place the rounds spread out. Brush each with a little bit of egg wash, then generously sprinkle with sugar.

Use a fork to poke a few holes in the center of each.

Bake for 9-10 minutes, or until puffed & golden. 

While warm, use the bottom of a cup, or the back of a spoon to break the inner part of the puff pastry cup & push down the create a vessel. Let sit until completely cool before filling.

In a small bowl, whisk together mascarpone, whipped cream, and powdered sugar. Spoon a couple tablespoons of the mixture in the vessel & add a couple fresh berries. Garnish with a little mint.

Serve immediately & enjoy!