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Prawn, Sweet Chilli and Coriander Stacks

Prawn, Sweet Chilli and Coriander Stacks
20 Mins
Prep time
30 Mins
Cooking time
Serves 8

What you need

  • 1 sheet puff pastry, cut into 8 x 12 cm rectangles
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 1/4 tablespoon 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

How to make it

  1. 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.
  2. BEAT PHILLY until smooth. Fold through sweet chilli sauce and coriander leaves. Spread the PHILLY on the bases of the pastry.
  3. TOP with rocket and prawns and drizzle with extra sweet chilli sauce. Finish top with pastry lid. Serve.
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