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Preheat the oven to 400°F (205°C). Lightly grease a 24-cup mini muffin tin.
On a lightly floured surface, unfold the thawed puff pastry sheet and roll it out gently with a rolling pin to an even thickness of about 1/8 inch. Cut the sheet into 24 equal squares, roughly 2½ inches each — a sharp knife or pizza cutter works well here.
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