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  1. Home
  2. Better Homes and Gardens Recipe

Mascarpone, melon and honey arlette

These sweet pastry rounds are delicious all on their own. Make an extra batch and serve them as an after-dinner snack with a cup of coffee. - by Alison Pickel
  • 21 Sep 2015
Mascarpone, melon and honey arlette
Cook: 45 Minutes - easy - Serves 4 - Vegetarian - nut-free - egg-free - pregnancy-safe
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These sweet pastry rounds are delicious all on their own. Make an extra batch and serve them as an after-dinner snack with a cup of coffee.

Ingredients

1 sheet ready-to-roll frozen puff pastry, partially thawed

1 tbsp butter, melted

½ cup caster sugar

1 tsp ground cinnamon

300 ml thickened cream

1 tbsp unsalted butter

2 tbsp icing sugar mixture sifted plus extra to serve

1 tsp vanilla essence

250 g mascarpone

½ rockmelon

½ cup honey

Method

  1. Preheat oven to 190°C. 
Line an oven tray with 
baking paper.
  2. Brush pastry sheet with melted butter. Combine 
2 tbsp of the caster sugar 
with cinnamon and sprinkle 
over pastry. Roll up tightly.
  3. Cut pastry roll into 12 
pieces. Put pastry pieces, 
1 at a time, between 2 
sheets of baking paper 
and roll out to 2mm thick.
  4. Cut out rounds using a 
6cm biscuit cutter and transfer to prepared tray, leaving 3cm between each. Top with a 
sheet of non-stick paper and 
a second oven tray. Bake for 
20 minutes or until deep 
golden and crisp. Uncover 
and bake for a further 
2 minutes. Transfer 
to a wire rack to cool.
  5. Meanwhile, put 
remaining sugar in a small saucepan over a high heat 
and cook, without stirring, 
until a deep caramel. Add 
½ of the cream and simmer, stirring, for 30 seconds or 
until smooth. Whisk in butter.

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