Prawn and Cream Cheese Mille Feuille Ingredients   phylo pastry sheets 16 pc Filo / Phyllo Pastry Recipe   cooked prawns (defrosted)   1cup fetta   1/2 cup cream cheese   1/2 cup fresh basil, dill or fennel sq Method Filling:   1. Place the cream cheese into a bowl or food processor and beat to soften up   2. Add the prawns and combine   3. Crumble in the fetta and combine lightly   4. Finely shred the basil leaves or finely chop the dill or fennel, add to taste: (approximately a small hand full of basil or two teaspoons of chopped dill / fennel)   5. Lightly combine and season to taste Mille feuille:   1. Place four sheets of phylo pastry onto your workbench   2. Lightly brush with butter or olive oil   3. Place another sheet on top of each, repeat until you have 4 times four sheets   4. Place a good helping of the filling along the edge closest to you of each pastry square, leaving at least 3 cm clear at the sides   5. Lightly brush the edges with water, oil or butter   6. Fold the sides in to enclose the filling   7. Now roll up like a cigar, it may be left round or flattened if preferred (alternatively you may wish to make the mille feuille into squares etc)   8. Place on a baking sheet and bake for approximately 8 minutes in a pre-heated oven (200°C) until the pastry is golden brown   9. Remove from the oven and brush with beaten egg   10. Serve immediately Chef's Tip:   Personally I would serve this with a Thai sweet chilli sauce, but you might prefer to drizzle with a flavoured oil, a fresh tomato sauce or try some Japanese soy sauce with a little wasaabi mixed in, etc. Just remember to take the cheese content into account, you want something that accompanies seafood well, but contains no fat   This recipe is another of those 'springboard' ideas, meaning you may wish to   alter and change things to suit your own taste   * Change the fetta to a tasty cheddar or camembert even   * Use just cream cheese   * Swap the prawns for crab meat or well drained tinned tuna or salmon   * Add other spices or herbs like garlic, chilli, spring onions, thyme, etc   * Add whole green peppercorns   Experiment and work with what best suits you  Chef Jos Wellman Tutor, author and restaurateur New Zealand      Read also:Tips on Fresh Fish  Cajun Crappie Recipe Garlic Prawns Recipe From Spain  Stuffed Shrimp Recipes Swordfish Recipes  Seafood Fettuccine Alfredo