1. Preheat the oven to 400°F (200°C) and lightly coat a 12-cup muffin pan with nonstick cooking spray. Make sure the puff pastry is thawed but still cold.

2. On a lightly floured surface, gently roll out the puff pastry to smooth the seams, then cut it into 12 equal squares. Press each square into a muffin cup, letting the corners come up the sides to form little pastry shells. Chill the pan in the refrigerator while you prepare the filling.

3. Bring a medium pot of salted water to a boil. Add the chopped green beans and blanch for 3–4 minutes, until bright green and just tender. Drain, rinse under cold water to stop the cooking, and pat dry with a clean towel.

4. In a medium skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Stir in the condensed cream of mushroom soup and the milk or half-and-half, whisking until smooth.

5. Season the sauce with kosher salt, black pepper, onion powder, and smoked paprika if using. Stir in 1/2 cup of the grated Parmesan cheese until it melts into the sauce, then let the mixture bubble gently for 1–2 minutes to thicken slightly.

6. Add the blanched green beans and 1/2 cup of the crispy fried onions to the skillet, stirring until everything is well coated in the creamy sauce. Remove from the heat.

7. Divide the green bean mixture evenly among the chilled puff pastry shells in the muffin pan. Top each cup with the remaining 1/4 cup Parmesan cheese and the remaining 1/2 cup crispy fried onions.

8. Bake for 18–22 minutes, or until the puff pastry is puffed and deep golden, the filling is bubbling, and the onions on top are toasted.

9. Let the cups cool in the pan for 5–10 minutes to set, then gently loosen the edges with a butter knife and lift them onto a serving platter. Serve warm and enjoy.