Prawn, Sweet Chilli and Coriander Stacks

• 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

1. Cook pastry at 200C for 20 minutes until golden brown and crisp.
2. Allow to cool slightly, then using a sharp knife split each pastry piece into 2 layers.
3. Beat Philly* until smooth.
4. Fold through sweet chilli sauce and coriander leaves.
5. Spread the Philly* on the bases of the pastry.
6. Top with rocket and prawns and drizzle with extra sweet chilli sauce.
7. Finish top with pastry lid.
8. Serve.

pastry, philadelphia cream cheese, sweet chilli sauce, coriander leaves, rocket, king prawns, sweet chilli sauce

Taken from www.kraftrecipes.com/recipes/prawn-sweet-chilli-coriander-stacks-103355.aspx (may not work)