Preheat oven to 400°F.

On a lightly floured surface, roll puff pastry into a 12-inch square, about an 1/8-inch thick. 

Cut into 9 (4-inch) squares. Carefully place each square into a non-stick or well greased muffin tin. Line the inside of each square with a small piece of foil filled with pie weights or dried beans.

Bake 15 minutes or until puffed and beginning to brown. Cool 3 minutes and then remove foil and weights. Return to the oven for 10 to 12 minutes or until pastry is golden brown and cooked all the way through. Cool completely.

. Fill pastry cups with pudding and garnish with chopped hazelnuts.