Preheat the oven to 200°C and lightly grease a baking tray with cooking spray.
Place both sheets of puff pastry on a flat work surface with the cling film underneath. Spread both sides generously with the sweet chilli sauce.
Combine the three kinds of cheese together and sprinkle evenly over one sheet of pastry. Press down firmly.
Top with the second pastry sheet and press down firmly. Cut into 16 equal-sized squares.
Place on a baking tray, leaving enough room for them to rise. Bake for 12-15 minutes or until the pastry is puffed and golden and the cheese has melted.
Remove from the oven and cool slightly on the baking tray.
Dollop half-a-teaspoon of crème Fraiche in the centre of each puff.
Top with peppadews and garnish with onion sprouts.