"appetizers"- puff pastry 'pinwheels' with spinach-corn-ricotta cheese filling

Ingredients

• 1 Sheet Pepperidge farm Puff pastry sheet

For the filling:

• 1/2 cup frozen spinach
• 1/4cup frozen corn kernels+ 1 tablespoon corn
• 1 tablespoon Ricotta cheese
• 1/4cup grated parmesan cheese (gives nice nutty,salty taste)
• 1/4 teaspoon garlic paste
• 1/4 teaspoon black pepper
• 1 teaspoon Bread crumbs (so soak extra liquid in the filling)
• 1 pinch nutmeg
• 1 pinch red pepper flakes
• salt

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Preparation

• Thaw the puffpastry as per packet directions. Cut the sheet into 9 squares.Cut each square on all the 4 corners diagonally about 1 inch in.
• Place a spoonfull filling in the center of the square. Start folding each corner towards the center of the square,onto the filling. This is the pinwheel shape.
  
• Press all the four folded corners neatly but gently into the center and press some corn kernels in the center.This helps in keeping the corners in place and looks pretty too!
• Bake at 350 F for about 20 minutes till the pinwheels turn crisp and golden brown.
  
• Serve warm with Ketchup/Hot and sweet sauce. Enjoy the crisp flaky pastry with smooth creamy filling!
• Variations:
  1) Puff pastrries are pretty versatile and can be filled with savory as well as sweet fillings. Fruits cut up and mixed with ricotta cheese can be used as filling.For garnishing strawberries/cherries can be tucked in the center. Cooked ground chicken spiced with garam masala and mint can be used as filling.Use 'cherry tomato' to tuck into the center. Spiced potato filling with garam masala,mint,cumin with 'peas' tucked in the center.
• Microwave the Spinach and Corn for 4 minutes in the microwave untill thawed. Drain any excess liquid. Mix with the cheeses, black pepper, red pepper flakes, bread crumbs, garlic, nutmeg,salt etc. Keep refrigerated till ready to use.