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Prawn, Sweet Chilli and Coriander Stacks

Prawn, Sweet Chilli and Coriander Stacks
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prep time
20 min
total time
30 min
makes
Serves 8.

what you need

1 sheet puff pastry, cut into 8 x 12 cm rectangles
250g block PHILADELPHIA Cream Cheese, softened
1/4 tablespoons sweet chilli sauce
2 tablespoons finely chopped coriander leaves
50g rocket leaves
12 king prawns, shelled, heads and tails removed
2 tablespoons sweet chilli sauce, extra

make it

COOK pastry at 200°C for 20 minutes until golden brown and crisp. Allow to cool slightly, then using a sharp knife split each pastry piece into 2 layers.

BEAT Philly* until smooth. Fold through sweet chilli sauce and coriander leaves. Spread the Philly* on the bases of the pastry.

TOP with rocket and prawns and drizzle with extra sweet chilli sauce. Finish top with pastry lid. Serve.

kraft kitchens tips

Handy Hints
The best way to soften Philadelphia block is to allow it to stand for 1 hour at room temperature or remove Philly from foil, cut into chunks and microwave on high for 30 seconds per 250g.
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