Phyllo works great also and really forms nicely.
You can definetly use puff pastry but you are going to need to shape/form it differently. I can't verbaly describe how I cut using a square shape...which makes a nice container.
You can cut a round, then place another round the same size with the center cut out on top of it. Use water to clue the two pieces together. Then indent the center which will form the bottom to decease it's rise. Then bake, you can scrap out abit of the center to make it a thinner bottom crust so you can put more filling into it.
You can also bake it between two cups. They will weight it down so it will hold your shape. This way will take longer to bake but be patient and don't take it out of the oven until it crisps up and browns abit.
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |